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Applying his years of experience at top San Francisco restaurants to the Korean food of his childhood, Peter Jee-Oh Chung has created wholly original and seasonal cuisine with remarkable textures and flavors. Crispy but succulent salmon comes with both fried brussels sprouts and brussels sprouts kimchee. Glossy beef cheeks are adorned with sunchoke chips and a clutch of butter-tender oyster mushrooms. And Chung’s refined interpretation of bibimbap pairs tender duck meat with crisp rice and a 63-degree poached egg. Gan backs up this high-end fare with heavy flatware, stylish plates, and attentive service. Finish with the sublime perilla mint ice cream—its color echoes the walls’ airy green hue. Dinner Tues.–Sat., brunch Sat.–Sun.
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