Foodie Experiences
Chef-Driven Modern Korean at Jeon
Chef Tom named the restaurant after himself, so expect dark leather booths, a marble bar, and a 4.7 to match the confidence.
Davie Street, West End
More infoFoodie Experiences
Chef Tom named the restaurant after himself, so expect dark leather booths, a marble bar, and a 4.7 to match the confidence.
Davie Street, West End
More infoJeon is what happens when a chef cares enough to put his own name on the door and then delivers. Chef Tom Jeon's West End room is visually serious: dark leather booths, folding screens and a giant marble bar. The Woodae Galbi, a prime rib sous-vide for twelve hours, is his answer to steak, and it earns its 4.7. Finish on the gochujang ice cream. Dress up slightly.
This is your dress-up-a-little date, so request a leather booth rather than the bar if you want to actually hear each other. Order the Woodae Galbi (the 12-hour sous-vide prime rib) to split, add the truffle japchae and the crispy ga-ji eggplant, and don't miss the gochujang ice cream from pastry chef Kiko Nakata to close, it's the most-talked-about bite in the room. Reservations strongly recommended; the kitchen is dinner-only and the dining room is more intimate than the 5,000 sq ft suggests. Budget close to two hours and roll out into the West End buzz afterward.
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