"Everything started from one question. Why aren't there any good Korean restaurants in Boston? He said it's the consensus among Koreans in the community to feel like they have to travel to New York or New Jersey for better Korean food. With this new trio of concepts, Kim feels confident that diners no longer have to board the Acela for quality Korean cuisine."
"In Korean, san means mountain and bada means ocean - a concept reflected in the menu that's a marriage of both. The mountain side shows up in the spread of banchan, small side dishes that come to the table, like lotus root with black sesame dressing, fried eggplant, and Japchae stir-fried noodles. The space aims for natural, too, with light, minimalistic wood tones for furniture and lighting pouring in from its large windows."
Dean Kwak, Mark Kim, and Henry Kim opened Sanbada in Allston's former Tavern in the Square space, with two additional Korean restaurant concepts planned. The team, experienced in Korean dining through previous ventures like Bombbada and Jinjee, identified a gap in Boston's Korean food scene despite Allston's reputation as Koreatown. Henry Kim noted that many Boston Koreans travel to New York or New Jersey for authentic cuisine. Sanbada, which opened February 14, features a menu reflecting both mountain and ocean themes. The mountain side includes banchan small side dishes like lotus root and japchae, while the ocean focus emphasizes whole grilled fish sets, a popular South Korean dish. The minimalist space uses natural wood tones and large windows.
Read at Boston.com
Unable to calculate read time
Collection
[
|
...
]