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feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

feeling extra thankful ‧͙⁺˚*･༓☾ to have hosted a dream event with @doubles.la about toisanese flavors and foodways!

it was special to cook and reimagine some of dishes i grew up eating, all while digging into old voice recordings and wechat convos with my grandmothers and looping in the toisanese community. big hugs to our friends who showed up in the kitchen and FOH, especially kim @ninetreasurescreamery, karen @grandteaimports, derek and annie @springbar.nyc, and katie for your support with the menu.

we’re hoping this is only the start!! we want to cook and write more zines for you next year — perhaps in sf, los angeles, or elsewhere (you tell us!). in the meantime, 台山 love!

Introducing DOUBLES x Armory: a dinner presented alongside our current exhibition, 'my hands are monsters who believe in magic.'

Join us on Saturday, December 6th for a multi-course pre-fixed meal prepared by LA-based designer & cook, Jay Li, founder of DOUBLES (@doubles.la), inspired by the show’s themes of self-construction, reconstitution, and memory.

Your $75 ticket includes:
✨ Dinner** & tableside discussion activity
✨ After-hours gallery access to view the exhibition the week before its closing date
✨ A one year membership with access to the Armory’s facilities, special events, and more

Limited tickets now available—link in bio.

—

** features allergens and dietary restrictive items including shellfish, meat, dairy, eggs, soy, and gluten.
Though limited substitutions will be accommodated, please review the main menu components before reserving! If there are any questions or concerns, please note when you are purchasing a ticket for yourself or others in your party, and feel free to direct message @doubles.la for questions.

#DOUBLESxArmory #myhandsaremonsterswhobelieveinmagic #DinnerandArt

Introducing DOUBLES x Armory: a dinner presented alongside our current exhibition, 'my hands are monsters who believe in magic.'

Join us on Saturday, December 6th for a multi-course pre-fixed meal prepared by LA-based designer & cook, Jay Li, founder of DOUBLES (@doubles.la), inspired by the show’s themes of self-construction, reconstitution, and memory.

Your $75 ticket includes:
✨ Dinner** & tableside discussion activity
✨ After-hours gallery access to view the exhibition the week before its closing date
✨ A one year membership with access to the Armory’s facilities, special events, and more

Limited tickets now available—link in bio.

—

** features allergens and dietary restrictive items including shellfish, meat, dairy, eggs, soy, and gluten.
Though limited substitutions will be accommodated, please review the main menu components before reserving! If there are any questions or concerns, please note when you are purchasing a ticket for yourself or others in your party, and feel free to direct message @doubles.la for questions.

#DOUBLESxArmory #myhandsaremonsterswhobelieveinmagic #DinnerandArt

You met us at a very Chinese time in our lives …. @doubles.la x @goudatalks at @springbar.nyc — THURSDAY NOV 20.

We’re hosting an NYC food pop-up the only way we know how: frantic, frenetic, and faithful to the vibes.

Jay’s dad grew up in the region as a 台山doi 🤝 Jess is a third-gen Toisanese American from SF; Our menu will feature lesser-seen dishes in NYC, as we tease out what’s broadly Cantonese (think dim sum, roast meats) versus what’s unique to this small set of villages that our families came from, as well as many of the 1800s-1900s overseas diasporic Chinese migrants. A mouthful but so is our food (!!!)

We’re also soft launching our initial findings (call it Vol. 0…..) as an ongoing multi-gen recipe zine that features our favorite Toisanese chefs, food writers, home cooks, and more. Come grab a free copy (limited zines available) and read as you feed.

@springbar.nyc
116 Madison St.
Thursday 11.20.2025
No reservations, just walk-in!
6PM  - 10PM (or until SOLD OUT)

You met us at a very Chinese time in our lives …. @doubles.la x @goudatalks at @springbar.nyc — THURSDAY NOV 20.

We’re hosting an NYC food pop-up the only way we know how: frantic, frenetic, and faithful to the vibes.

Jay’s dad grew up in the region as a 台山doi 🤝 Jess is a third-gen Toisanese American from SF; Our menu will feature lesser-seen dishes in NYC, as we tease out what’s broadly Cantonese (think dim sum, roast meats) versus what’s unique to this small set of villages that our families came from, as well as many of the 1800s-1900s overseas diasporic Chinese migrants. A mouthful but so is our food (!!!)

We’re also soft launching our initial findings (call it Vol. 0…..) as an ongoing multi-gen recipe zine that features our favorite Toisanese chefs, food writers, home cooks, and more. Come grab a free copy (limited zines available) and read as you feed.

@springbar.nyc
116 Madison St.
Thursday 11.20.2025
No reservations, just walk-in!
6PM  - 10PM (or until SOLD OUT)

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

supper club content, cont

1. grilled oysters topped with chrysanthemum 민들레 butter & leaf

2. namul galette with fava beans and sesame cream

3. an assortment of twigim: perilla 깻잎, aster 취나물 & burdock 우엉 paired with cold soba in namul-based broth

4. kinda ravioli, kinda mandu

5-6. sluuuuuuurp

7. silky yukgaejang on barley: count the namul one two three

8. branzino and gomchwi in an absolutely sickening beurre blanc. we have heard your cries and will provide bread for sopping up sauces next time around

thank you for the love! we will be back to feed you again (this is a threat)

📸: @byrachelkupfer

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

my favvvvvv season 🌷🌷🌷 sprouting another collab w/ the lovely wifey-hubby 1-2 punch of @chezyouree and @andaychon . Youree has been in London the past 1.5 years studying for her masters, but along the way has also been ruminating on themes around authenticity of diasporic foodways as non-material heirlooms, naturalization and renewal of seeds via terroir, and most importantly namul 나물 as a vegetal thread and methodology in the fabric of korean cuisine. talk bout 5 big 봄s!!!! 💪

two nights, an abundant 8 courses + more (going silly w/ side dishes) honoring spring the only way we know how (hashing deep convo over some veggies) and fibing (alc + non-alc drinks flowing like fountains)

🗓: FRI. MAY 2 [7:00–10:30] and SAT. MAY 3 [6:00–9:30] 🎟: $75/pp + $15 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “i get ptsd every time someone asks me what namul is” –youree

YAY AREAAAAA. ESS EFF, IT’S AS IF YOU TOOK DOUBLES.LA AND BROUGHT IT TO SAN FRANCISCO. linking w/ lovely amigos alexis & mateo (practically salt + pepper) who share a love for gathering people via food, from their haight-ashbury home as TABLA. iykykykykykykyk

we’re exploring DELTA as an EMBODIMENT of GRADUAL, SUBTLE change, exploring foodistic form via scallops, duck, cabbage, etc. and expressing heat, physical combustion + combination, swaps, shifts, substitutions. avg art school shit basically

two nights, 6 courses, hi-fi renditions of albums selected at our behest, and you’ll bring the rest (of the vibes).

🗓: SAT. MAR. 15 [7:30–LATE] and SUN. MAR. 16 [6:00–9:30]
🎟: $60/pp + $20 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “amuse my bouche” —descartes prob

YAY AREAAAAA. ESS EFF, IT’S AS IF YOU TOOK DOUBLES.LA AND BROUGHT IT TO SAN FRANCISCO. linking w/ lovely amigos alexis & mateo (practically salt + pepper) who share a love for gathering people via food, from their haight-ashbury home as TABLA. iykykykykykykyk

we’re exploring DELTA as an EMBODIMENT of GRADUAL, SUBTLE change, exploring foodistic form via scallops, duck, cabbage, etc. and expressing heat, physical combustion + combination, swaps, shifts, substitutions. avg art school shit basically

two nights, 6 courses, hi-fi renditions of albums selected at our behest, and you’ll bring the rest (of the vibes).

🗓: SAT. MAR. 15 [7:30–LATE] and SUN. MAR. 16 [6:00–9:30]
🎟: $60/pp + $20 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “amuse my bouche” —descartes prob

YAY AREAAAAA. ESS EFF, IT’S AS IF YOU TOOK DOUBLES.LA AND BROUGHT IT TO SAN FRANCISCO. linking w/ lovely amigos alexis & mateo (practically salt + pepper) who share a love for gathering people via food, from their haight-ashbury home as TABLA. iykykykykykykyk

we’re exploring DELTA as an EMBODIMENT of GRADUAL, SUBTLE change, exploring foodistic form via scallops, duck, cabbage, etc. and expressing heat, physical combustion + combination, swaps, shifts, substitutions. avg art school shit basically

two nights, 6 courses, hi-fi renditions of albums selected at our behest, and you’ll bring the rest (of the vibes).

🗓: SAT. MAR. 15 [7:30–LATE] and SUN. MAR. 16 [6:00–9:30]
🎟: $60/pp + $20 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “amuse my bouche” —descartes prob

YAY AREAAAAA. ESS EFF, IT’S AS IF YOU TOOK DOUBLES.LA AND BROUGHT IT TO SAN FRANCISCO. linking w/ lovely amigos alexis & mateo (practically salt + pepper) who share a love for gathering people via food, from their haight-ashbury home as TABLA. iykykykykykykyk

we’re exploring DELTA as an EMBODIMENT of GRADUAL, SUBTLE change, exploring foodistic form via scallops, duck, cabbage, etc. and expressing heat, physical combustion + combination, swaps, shifts, substitutions. avg art school shit basically

two nights, 6 courses, hi-fi renditions of albums selected at our behest, and you’ll bring the rest (of the vibes).

🗓: SAT. MAR. 15 [7:30–LATE] and SUN. MAR. 16 [6:00–9:30]
🎟: $60/pp + $20 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “amuse my bouche” —descartes prob

YAY AREAAAAA. ESS EFF, IT’S AS IF YOU TOOK DOUBLES.LA AND BROUGHT IT TO SAN FRANCISCO. linking w/ lovely amigos alexis & mateo (practically salt + pepper) who share a love for gathering people via food, from their haight-ashbury home as TABLA. iykykykykykykyk

we’re exploring DELTA as an EMBODIMENT of GRADUAL, SUBTLE change, exploring foodistic form via scallops, duck, cabbage, etc. and expressing heat, physical combustion + combination, swaps, shifts, substitutions. avg art school shit basically

two nights, 6 courses, hi-fi renditions of albums selected at our behest, and you’ll bring the rest (of the vibes).

🗓: SAT. MAR. 15 [7:30–LATE] and SUN. MAR. 16 [6:00–9:30]
🎟: $60/pp + $20 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “amuse my bouche” —descartes prob

YAY AREAAAAA. ESS EFF, IT’S AS IF YOU TOOK DOUBLES.LA AND BROUGHT IT TO SAN FRANCISCO. linking w/ lovely amigos alexis & mateo (practically salt + pepper) who share a love for gathering people via food, from their haight-ashbury home as TABLA. iykykykykykykyk

we’re exploring DELTA as an EMBODIMENT of GRADUAL, SUBTLE change, exploring foodistic form via scallops, duck, cabbage, etc. and expressing heat, physical combustion + combination, swaps, shifts, substitutions. avg art school shit basically

two nights, 6 courses, hi-fi renditions of albums selected at our behest, and you’ll bring the rest (of the vibes).

🗓: SAT. MAR. 15 [7:30–LATE] and SUN. MAR. 16 [6:00–9:30]
🎟: $60/pp + $20 for special drinks pairing add-on (optional)

DM to reserve 😊 + consult for allergies. will consider substitutions! // limited spots avail per day // “amuse my bouche” —descartes prob

it’s in the air i fear…..

another one w/ @eehaena explorin love and its many cousins (not in an alabama way tho lmao), this time orchestrating live music and shared tapas/ food installation in a cozy loft :-)

while romance is never dead (and sometimes a lil *too* alive and icky), we also wanted to celebrate less commodified forms of love that we encounter in our lives. we’ve invited three incredibly special music guest performers/performing groups to approach these themes, and are excited to share their artistry, talent, and perspective.

🗓️: SAT. FEBRUARY 15 [6:30p]
🎟️: SLIDING SCALE** OF $40-$100 [all proceeds after basic ingredient costs shared amongst music performers]

DM TO RESERVE, FIRST COME FIRST SERVE, limited spots, meet a new friend (or a new foe)

it’s in the air i fear…..

another one w/ @eehaena explorin love and its many cousins (not in an alabama way tho lmao), this time orchestrating live music and shared tapas/ food installation in a cozy loft :-)

while romance is never dead (and sometimes a lil *too* alive and icky), we also wanted to celebrate less commodified forms of love that we encounter in our lives. we’ve invited three incredibly special music guest performers/performing groups to approach these themes, and are excited to share their artistry, talent, and perspective.

🗓️: SAT. FEBRUARY 15 [6:30p]
🎟️: SLIDING SCALE** OF $40-$100 [all proceeds after basic ingredient costs shared amongst music performers]

DM TO RESERVE, FIRST COME FIRST SERVE, limited spots, meet a new friend (or a new foe)

it’s in the air i fear…..

another one w/ @eehaena explorin love and its many cousins (not in an alabama way tho lmao), this time orchestrating live music and shared tapas/ food installation in a cozy loft :-)

while romance is never dead (and sometimes a lil *too* alive and icky), we also wanted to celebrate less commodified forms of love that we encounter in our lives. we’ve invited three incredibly special music guest performers/performing groups to approach these themes, and are excited to share their artistry, talent, and perspective.

🗓️: SAT. FEBRUARY 15 [6:30p]
🎟️: SLIDING SCALE** OF $40-$100 [all proceeds after basic ingredient costs shared amongst music performers]

DM TO RESERVE, FIRST COME FIRST SERVE, limited spots, meet a new friend (or a new foe)

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

slides 1, 2, 6: prosperity rainbow 撈起—somtum-style green papaya salad and hokkaido scallop crudo dressed w/ seasoned fish sauce (thai chilis, plum cheong, calamansi lime juice, pomelo zest), puffed vermicelli, grated daikon, heirloom carrot, pomelo segments. mint oil, basil, perilla. all citrus from @jjslonedaughterranch

slide 4: tomato egg slippery noodles—黄埔炒蛋 whampoa-style scramble, flash-fried heirloom tomatoes, shiro miso yolk jam, atop a bed of longevity 伊麵 noodles in a tomato paste/kimchi brine cream sauce

slide 5 : whole steamed fish, sizzled ginger/scall oil, nasturtium

slides : 白切雞 whole poached chicken brushed w/ galangal bloomed butter, resting on a chinese 上湯 stock juksotto, shiitake mushroom duxelle, quick pickled kumquats, chrystanthemum greens 茼蒿 from @yaochengfarm

📸: @g1sdrive

dwayne the wok johnson

📸: @hanjeolee

dwayne the wok johnson

📸: @hanjeolee

dwayne the wok johnson

📸: @hanjeolee

dwayne the wok johnson

📸: @hanjeolee

dwayne the wok johnson

📸: @hanjeolee

LUNAR NEW YEAR DINNER!!!!!!!! double congrats to set ur year right. everyone deserves a second chance :-) partially big 2 inspired, just happens to land on 2/2 as well lmao

🗓: SUN. FEB. 2 [6:30, **wrong time on graphic]
🧧: $58/pp

DM to reserve // first come first serve // BYOB to ensure max 福

ALL PROCEEDS AFTER INGREDIENT COSTS WILL GO TOWARD LA FIRE RELIEF!!! organization TBA soon

“NOBODY ASKED”

1) TAISHANESE CAULIFLOWER, CURED PORK BELLY
2) STEAMED EGG, SAKE BUTTER CLAMS, DOUZHI, ROASTED LEEKS + LEEK TOP OIL
3) SALT AND PEPPER FRIED ZUCCHINI FLOWERS/SQUID
4) DUCK CHOW FUN, DUCK FAT, PEA SHOOTS
5) CHUNKY DUNGENESS CRAB LOTUS LEAF RICE

THANKS EVERYONE STAY TUNED FORE MORE IN FEB. STAY SAFE!

“NOBODY ASKED”

1) TAISHANESE CAULIFLOWER, CURED PORK BELLY
2) STEAMED EGG, SAKE BUTTER CLAMS, DOUZHI, ROASTED LEEKS + LEEK TOP OIL
3) SALT AND PEPPER FRIED ZUCCHINI FLOWERS/SQUID
4) DUCK CHOW FUN, DUCK FAT, PEA SHOOTS
5) CHUNKY DUNGENESS CRAB LOTUS LEAF RICE

THANKS EVERYONE STAY TUNED FORE MORE IN FEB. STAY SAFE!

“NOBODY ASKED”

1) TAISHANESE CAULIFLOWER, CURED PORK BELLY
2) STEAMED EGG, SAKE BUTTER CLAMS, DOUZHI, ROASTED LEEKS + LEEK TOP OIL
3) SALT AND PEPPER FRIED ZUCCHINI FLOWERS/SQUID
4) DUCK CHOW FUN, DUCK FAT, PEA SHOOTS
5) CHUNKY DUNGENESS CRAB LOTUS LEAF RICE

THANKS EVERYONE STAY TUNED FORE MORE IN FEB. STAY SAFE!

“NOBODY ASKED”

1) TAISHANESE CAULIFLOWER, CURED PORK BELLY
2) STEAMED EGG, SAKE BUTTER CLAMS, DOUZHI, ROASTED LEEKS + LEEK TOP OIL
3) SALT AND PEPPER FRIED ZUCCHINI FLOWERS/SQUID
4) DUCK CHOW FUN, DUCK FAT, PEA SHOOTS
5) CHUNKY DUNGENESS CRAB LOTUS LEAF RICE

THANKS EVERYONE STAY TUNED FORE MORE IN FEB. STAY SAFE!

“NOBODY ASKED”

1) TAISHANESE CAULIFLOWER, CURED PORK BELLY
2) STEAMED EGG, SAKE BUTTER CLAMS, DOUZHI, ROASTED LEEKS + LEEK TOP OIL
3) SALT AND PEPPER FRIED ZUCCHINI FLOWERS/SQUID
4) DUCK CHOW FUN, DUCK FAT, PEA SHOOTS
5) CHUNKY DUNGENESS CRAB LOTUS LEAF RICE

THANKS EVERYONE STAY TUNED FORE MORE IN FEB. STAY SAFE!

大蟹蒸荷葉飯 dungeness crab, lotus leaf, sticky rice

SEATS STILL AVAILABLE FOR MONDAY 12/23 slideeeeeeee for shellfish heaven (or hell, depends who’s askin)

大蟹蒸荷葉飯 dungeness crab, lotus leaf, sticky rice

SEATS STILL AVAILABLE FOR MONDAY 12/23 slideeeeeeee for shellfish heaven (or hell, depends who’s askin)

大蟹蒸荷葉飯 dungeness crab, lotus leaf, sticky rice

SEATS STILL AVAILABLE FOR MONDAY 12/23 slideeeeeeee for shellfish heaven (or hell, depends who’s askin)

大蟹蒸荷葉飯 dungeness crab, lotus leaf, sticky rice

SEATS STILL AVAILABLE FOR MONDAY 12/23 slideeeeeeee for shellfish heaven (or hell, depends who’s askin)

大蟹蒸荷葉飯 dungeness crab, lotus leaf, sticky rice

SEATS STILL AVAILABLE FOR MONDAY 12/23 slideeeeeeee for shellfish heaven (or hell, depends who’s askin)

大蟹蒸荷葉飯 dungeness crab, lotus leaf, sticky rice

SEATS STILL AVAILABLE FOR MONDAY 12/23 slideeeeeeee for shellfish heaven (or hell, depends who’s askin)