What happens when a James Beard award-winning chef and their mother-in-law team up to concept a restaurant?
Somaek.
Somaek, pronounced [so-mek] is among the latest trifecta of concepts from one of the nation’s top chefs with deep roots in Boston, Jamie Bissonette. Jamie even conceived the double floral logo for Somaek himself, art, and being quadrilingual among his many hidden talents beyond the kitchen.
Bissonette found inspiration from his wife’s Korean heritage, and created an extraordinary Korean comfort concept nestled on Temple Street in Downtown Boston. The intimate space, just 16 seats and 13 barstools, produces big flavors that melt in your mouth and transport you 6,800 miles away to Korea. Jamie Bissonette spearheads the kitchen as the Executive Chef with Tong Lee serving as Sous and Bissonette’s mother-in-law, Soon Han, serves as the Consulting Chef, ensuring homeland flavors and techniques are front and center on the table.
What’s on the menu?
Order anything. Order everything.
The menu changes seasonally, but there isn’t a bad choice on it. The creativity shines through the thoughtfully curated menu with exotic ingredients, unique flavors, and a harmony of textures on the plate.
At the start, order the off-menu Dirty Paloma mocktail for a splendid beverage perfectly balanced with just two ingredients—crisp fresh grapefruit juice and salty olive brine. The perfect ratio make this one of Boston’s best mocktails.
The menu has its own section dedicated to Banchan, which translates to “side dish” in Korean. Somaek’s Banchan range from the classic, kimchi, to cleverly creative and uncommon (at least in Boston) grubs like pickled Perilla leaf. The massive leaves are smooth, minty, and slightly floral with a spicy kick. Perilla leaves make the perfect tool for scooping up your entree or enjoyed as a standalone banchan.
Somaek serves over 10 banchan on the menu at a time and all guests enjoy 3 complimentary Banchan with their meal—kimchi, sesame spinach, and smokey sweet potato with scallions. In addition to the complimentary banchan, enjoy unlimited complimentary refills on banchan and rice while you dine.
All the banchan compliment the apps and mains on the menu, so order whatever combination calls to you. If you’d like a little head start, don’t skip the Ojing-Eo Bokkeum, a stir-fried squid with fluffy rice cakes, crunchy carrots, peppers, buttery fish cakes, and the perfect salty, sweet, smokey sauce to dress your rice.
For apps, Somaek’s Haemul Pajeon is a crispy outer, fluffy inner pancake dancing with shrimp, squid, mussels, and green onions. Dunk it in a sesame vinegar sauce for an added kick. Compliment the tasty meal with some mandu, dumplings, or the Korean classic, Japchae, a clear thin sweet potato noodle with mushrooms, squash, and egg.
A trifecta of cultural infusions
The comfort of Somaek isn’t just in the outstanding Korean food, service, and intimate ambiance, but the Narnia-esque design of the space. A secret backdoor slides open to reveal Temple Records, Bissonnette’s vinyl listening lounge. The walls are lined with rare records sourced from all over the world, and its a great spot to keep the evening in motion. Downstairs, a hidden sushi den, Sushi @ Temple Records, features a cozy counter with fresh-sanded hinoki wood from Japan and the legendary Chef Kenta Katagai serving fresh sushi à la carte. Sushi @ Temple Records does offer Omakase monthly, but the à la carte concept makes it possible to enjoy the trifecta all in one night—an perfect excursion on a rainy autumn evening in Boston!
Find Somaek at: 11 Temple Pl, Boston, MA 02111
Monday-Saturday from 5 PM