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Dark, urbane, and minimalist, Namu serves elegant Korean-Californian cuisine on an otherwise quiet stretch of Balboa. Chef Dennis Lee and his brothers make their own kimchi and ramen noodles, wrap grilled short ribs in toasted nori (Namu's famous Korean "taco"), and braise oxtail with daikon, all using sustainably sourced, local products. Try one of the signature fresh fruit and tea-infused sojus, or choose from a large selection of sakes, sojus, and wines by the glass.
Namu's Braised Oxtail and Daikon By Jonathan Kauffman Oxtail braised with daikon and garlic sounds like a loud, blunt dish, a blaring assembly of strong flavors. But at Namu, Dennis Lee's take on a traditional Korean dish, kkori jjim,... More »
We're quite pleased with our mystery box from Marin farm County Line Harvest's Rogue Market, which is now served up alongside the fetching brunch at Namu (439 Balboa at Sixth Ave.) every Sunday from n... More »
The last 24 hours in rumor, innuendo, and straight-out facts about restaurant openings and closings in San Francisco.Andrew on Haighteration discovers that neighborhood new(ish)comer Clay Oven (500 ... More »
What kind of salad is this, and what restaurant serves it? Try your luck with a guess in our comments section below. Congratulations to SFoodie reader Nofoodie for correctly pointing out that last we... More »
My first response on reading Michael Bauer's post today, "What happened to fusion cuisine?" was a pleasant, if slightly embarrassed, sigh of nostalgia, the kind that escapes when you're rustling throu... More »
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