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Tasting Menu at Botanist
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.
Foodie Experiences
Chef Tom named the restaurant after himself, so expect dark leather booths, a marble bar, and a 4.7 to match the confidence.
Jeon is what happens when a chef cares enough to put his own name on the door and then actually deliver. Chef Tom Jeon's West End room is visually serious: dark leather booths, Korean folding screens and a giant marble bar that you'll want to spend time at before the meal and probably after. The menu takes Korean classics somewhere personal: truffle japchae, pressed galbi, kimchi arancini, and the Woodae Galbi, a prime rib sous-vide for twelve hours that Chef Tom calls 'Korea's answer to steak,' which is the kind of confident claim that tends to be exactly right. Finish on pastry chef Kiko Nakata's gochujang ice cream, which is fun-weird in the best possible way. It earns a 4.7 and it earns it. Dress up slightly. The room notices.
