Join us for our first seated dinner in the Beer Garden. Each table will have it's own charcoal grill and a family style spread. All of our banchan (side dish) ingredients were sourced from the Ann Arbor Farmers Market, with all of our Michigan raised meats coming from Farm Field Table out of Ferndale. Each "course" will be paired with one of Nick's hand selected beers, including our innaugural bottle release, Postglacial.
MENU
DUB PLUM ▼ BULGOGI (WAYGU RIBEYE)
SAME SAME DIFFERENT ▼ DWEJI BULGOGI (MANGALITSA PORK SHOULDER)
BLURB SHERBET ▼ YANGNYUM GALBI (WAYGU SHORTRIB)
POSTGLACIAL ▼ SAMGYUPSAL KKOCHI (MANGALITSA PORK BELLY)
MBA KCB ▼ HOTTEOK (SWEET, FILLED PANCAKE)
*Event will take place Monday 9/17/18 in the event of a rainout. Any refunds must be requested 72+ hours prior to event start time.
**Guests will be using hot charcoal grills to cook their own meat, at their own risk. Chef Jordan will be supervising.