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Are there any rules about showering a scoop of honey-infused vanilla cream with grated Parmesan cheese? Is there a consensus on whether an entire orb of creamy burrata goes well with rice cakes and gochujang-marinated chicken? There’s a first time for everything at this rambunctious little restaurant in the Lower East Side. The team works with a solid foundation of Korean flavors and from there, springboards into uncharted waters. Creative, bold dishes—all of which beg to be shared—run up and down this menu. Those wanting to stick to something more familiar will not leave disappointed. Littleneck clams and house-made sweet potato soojebi bathed in a savory butter and pepper-tinged broth is a satisfying start, followed by tender medallions of grilled Iberico pork galbi resting in a pool of spicy red chili paste.