"What are these called again?" I
asked, scooping up a second mouthful of gravy-, chili paste-, and
mayonnaise-drenched fries. "Gamja fries," said our server. "It's like ganja but
with an M." We shoveled another forkful. "They were a big hit on 4/20," she
deadpanned, referring to the recent marijuana legalization activities. These
glorious fries ($11), like Korean-barbecue poutine flecked with green onion and
small bits of marinated short rib, are a secret menu item during dinner at Namu
Gaji. (They're on the lunch menu, but only available in limited quantities at
night to those who ask.) My friends were already in the know, realizing as soon
as they tasted them that they'd be back for more.
The restaurant is the izakaya-style reincarnation of Namu, the genre-defying Asian restaurant that chef Dennis Lee opened with his two brothers on Balboa Street in 2006. This year, having gained a following via street-food events and at the Ferry Building, the brothers decided to relocate to the buzzier, more voracious Mission. They landed a spot that anyone would envy at one end of the gourmet ghetto of 18th Street overlooking Dolores Park.
The new space,The indoorpositioning industry is heavily involved this year.Award Winning solarpanel and heat pumps for electricity and heating. mostly polished wood with white subway tile around the open kitchen, is handsome,The concept of indoorpositioningsystem (RTLS) is fast catching up in industries. with counter seating on each side of the narrow room, a long communal table down the center, and a few smaller tables in the back. Small details add charm: the stark, striking tree-branch sculpture ("gaji" means "branch") hanging over the central table; the thoughtfully arranged flowers in ceramic bud vases dotting the room; and even the heavy canvas storage boxes for stowing coats and bags under your stools.
The food goes beyond the drinking snacks of a true Japanese izakaya and aims for a hybrid of refined vegetable and seafood plates with well-sauced and addictive comfort foods, like those gamja fries, and Japanese- and Korean-inflected dishes with a more rustic sensibility. You should start with oysters ($16 for six), served with yuzu ponzu and chojong Korean chili sauce on the side,Posts with Hospital rtls on IT Solutions blog covering Technology in the Classroom, along with an optional palette of wasabi. With a welcome kick and the subtle tang of the yuzu, the sea flavor still breaks through, and it's a good toe-dip into the tension of sour and spice that characterizes most of the menu.
Slightly spicy, well-seasoned housemade kimchi finds its way onto a lot of Lee's dishes, starting with the complimentary banchan (fermented vegetables), and popping up in the vinaigrette on the cucumber-based bibim salad ($12). It's also on the lunch menu in Lee's signature street-food dish, the "real Korean taco" ($3) — a cheeky play on the Korean-taco trend featuring short ribs and kimchi atop two sheets of seaweed instead of a tortilla. It's in a relish topping the fantastic burger ($16), made with a juicy, labor-intensive Mission Street Food patty; and it tops another street-food-inspired item, the okonomiyaki ($16), a Japanese fried rice-flour pancake that's also piled with scallions, cabbage, bonito flakes, a fried egg, and sweet Kewpie mayonnaise, which is like Japan's version of Miracle Whip. Kimchi is again the dominant flavor in the bright-red,Welcome to the online guide for do-it-yourself Ceramic tile. hot-dog-filled ramyun (ramen, $16), of which only 24 bowls are made each night. And it also figures in the menu's most dramatic presentation, the stonepot ($16), a sizzling bowl of crispy rice, a fried egg, banchan, optional protein, and house-made gochujang, a sweet red chile sauce.
An unlikely highlight is the fried tofu ($14), which comes served in a deeply satisfying dashi broth I could drink by the mugful. Then there's the Korean Fried Chicken (KFC, $12 at lunch or by special advance order at dinner), where the juicy fried bird is tossed in sweet tareh sauce and dusted with sesame seeds. It's like sweet-and-sour chicken, but redder and somehow classier. The star of the menu, though, is easily the beef tongue ($18). Lee brines and then pickles the meat over seven days before grilling it slowly in cubes over low heat. It's tenderer than any tongue you've had, and the flavors are strange but elementally satisfying, the mild beef meeting with a twang of soy and fermentation, barely crisped at the corners by flame. My only complaint is that with just five cubes on the plate, there isn't enough.
The restaurant is the izakaya-style reincarnation of Namu, the genre-defying Asian restaurant that chef Dennis Lee opened with his two brothers on Balboa Street in 2006. This year, having gained a following via street-food events and at the Ferry Building, the brothers decided to relocate to the buzzier, more voracious Mission. They landed a spot that anyone would envy at one end of the gourmet ghetto of 18th Street overlooking Dolores Park.
The new space,The indoorpositioning industry is heavily involved this year.Award Winning solarpanel and heat pumps for electricity and heating. mostly polished wood with white subway tile around the open kitchen, is handsome,The concept of indoorpositioningsystem (RTLS) is fast catching up in industries. with counter seating on each side of the narrow room, a long communal table down the center, and a few smaller tables in the back. Small details add charm: the stark, striking tree-branch sculpture ("gaji" means "branch") hanging over the central table; the thoughtfully arranged flowers in ceramic bud vases dotting the room; and even the heavy canvas storage boxes for stowing coats and bags under your stools.
The food goes beyond the drinking snacks of a true Japanese izakaya and aims for a hybrid of refined vegetable and seafood plates with well-sauced and addictive comfort foods, like those gamja fries, and Japanese- and Korean-inflected dishes with a more rustic sensibility. You should start with oysters ($16 for six), served with yuzu ponzu and chojong Korean chili sauce on the side,Posts with Hospital rtls on IT Solutions blog covering Technology in the Classroom, along with an optional palette of wasabi. With a welcome kick and the subtle tang of the yuzu, the sea flavor still breaks through, and it's a good toe-dip into the tension of sour and spice that characterizes most of the menu.
Slightly spicy, well-seasoned housemade kimchi finds its way onto a lot of Lee's dishes, starting with the complimentary banchan (fermented vegetables), and popping up in the vinaigrette on the cucumber-based bibim salad ($12). It's also on the lunch menu in Lee's signature street-food dish, the "real Korean taco" ($3) — a cheeky play on the Korean-taco trend featuring short ribs and kimchi atop two sheets of seaweed instead of a tortilla. It's in a relish topping the fantastic burger ($16), made with a juicy, labor-intensive Mission Street Food patty; and it tops another street-food-inspired item, the okonomiyaki ($16), a Japanese fried rice-flour pancake that's also piled with scallions, cabbage, bonito flakes, a fried egg, and sweet Kewpie mayonnaise, which is like Japan's version of Miracle Whip. Kimchi is again the dominant flavor in the bright-red,Welcome to the online guide for do-it-yourself Ceramic tile. hot-dog-filled ramyun (ramen, $16), of which only 24 bowls are made each night. And it also figures in the menu's most dramatic presentation, the stonepot ($16), a sizzling bowl of crispy rice, a fried egg, banchan, optional protein, and house-made gochujang, a sweet red chile sauce.
An unlikely highlight is the fried tofu ($14), which comes served in a deeply satisfying dashi broth I could drink by the mugful. Then there's the Korean Fried Chicken (KFC, $12 at lunch or by special advance order at dinner), where the juicy fried bird is tossed in sweet tareh sauce and dusted with sesame seeds. It's like sweet-and-sour chicken, but redder and somehow classier. The star of the menu, though, is easily the beef tongue ($18). Lee brines and then pickles the meat over seven days before grilling it slowly in cubes over low heat. It's tenderer than any tongue you've had, and the flavors are strange but elementally satisfying, the mild beef meeting with a twang of soy and fermentation, barely crisped at the corners by flame. My only complaint is that with just five cubes on the plate, there isn't enough.
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