It's a Banchan Feast at Chinatown Wine Bar Sunn's

"Chef Sunny Lee knows her way around banchan. There were her pop-ups, where she played around with a broad variety of Korean side dishes through fermentation, textures, and pickledness. She continues her flavorful works of art at her tiny Chinatown wine bar Sunn's, where banchan complements her elegant and simple dishes since it opened in late 2024, and still, there are waits for the intimate space to enjoy the impeccable yet simple food."

"This visit's lineup included the standout creamy, tahini-covered pickled mushrooms, and sharp Napa cabbage kimchi. Lee is quite proud of her produce-packed salad ($22). The ingredients rotate often, but a recent plate was full of giardiniera-ed cauliflower, Asian pears, and lotus roots. The cheese for the comfy tteokbokki ($26) - Sunn's take on baked ziti - changed recently. Instead of stracciatella and mozzarella cheeses, it's gouda chunks melted into globs that meld well with the tomato-gochujang sauce."

Chef Sunny Lee operates Sunn's, a tiny Chinatown wine bar that opened in late 2024 and focuses on banchan alongside simple, elegant dishes. Six banchan plates are offered for $25 and can include creamy tahini-covered pickled mushrooms and sharp Napa cabbage kimchi. A rotating produce-packed salad ($22) has featured giardiniera-ed cauliflower, Asian pears, and lotus root. The comfy tteokbokki ($26) uses gouda chunks melted into a tomato-gochujang sauce. The wine list, developed with partner Grant Reynold of Parcelle, highlights natural wines such as Riva Arsiglia 2019. A nutty sesame mochi cake ($12) finishes the meal, and seating is limited.

Read at Eater NY