The menu is Cajun and Korean, but the kitchen at this red-walled spot sidesteps chancy cross-pollinating among dishes. Mine the Korean offerings and you’ll be rewarded with such gems as foie gras dumplings with slow-roasted duck or a wild-boar bowl laden with pork-kimchee rice, filaments of seaweed, and funky gochujang. Over in Cajun country, come-hithers include fried catfish with pickled peppers, Old Bay, and rémoulade plus a fiery jambalaya with cracklings and house-made sausage. For dessert, the mini-pies à la mode are killer.
Don’t miss: Fava “nuts”; bison dumplings; pot-roast sliders with apple kimchee; sweetbreads with smoked pecans; shrimp étouffée; prime-rib ssam, a do-it-yourself lettuce wrap; chocolate pot de crème.