Brasserie Seoul is a Brooklyn French restaurant where Chef Park is using Korean ingredients to execute his dishes.
I hesitate to call this ppace fusion, since the menu is decidedly French. However I suppose the heavy use of Korean ingredients takes it comfortably into that category.
I came in with two other Instagrammers to shoot some photos of their popular dishes. Here’s what we had:
Foie Gras Amuse: cherry puree and grilled grapes on brioche.
Oysters with Pork Belly: five spice pork belly and chopped kimchi dressing both east and west coast varietals.
Wagyu Beef Tartare: wasabi oil and Korean pear with pinenuts and quail egg.
That was really good. Probably my favorite dish of the night.
Seafood Pancake: bay scallops, shrimp, squid and scallions with a ginger soy aioli.
Truffle Tteok & Cheese: rice cakes with three-cheese bechemel, white truffle oil, panko and gochugaru (a red pepper flake blend).
Cod: jajang puree (black beans), gochugaru carrot reduction, wilted baby kale, and roasted sunchoke.
Kimchi Bouillabaisse: mussels, pollack, shrimp, baby octopus, fried tofu, rice cakes and cabbage kimchi.
Duck Trio: fried duck confit, breast, crispy skin and foie. More like duck four ways I guess. Blood orange gastrique with cherry puree and candied ginger.
Wagyu NY Strip Steak: black garlic, Korean sea salt, green chili puree and citrus cho ganjang (vinegar soy sauce). 7/10. This was a bit leaner than I expected from wagyu. The flavor was nice, but I’ve had much better prime strips at half the price (this will run you $80).
This steak came with roasted fingerling potatoes:
This place is pretty good. I’m not sure I’d hoof it all the way out to Brooklyn for a second visit, but the tartare, seafood pancake, tteok & cheese and duck dishes were all fantastic.
300 Schermerhorn St
Brooklyn, NY 11217