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about ggoma

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meaning 'little one' in korean, ggoma is a supper club and forthcoming restaurant from tae strain


our cooking is guided by the seasons, and inspired by the many farmers, artisans and mentors we have been fortunate enough to work with. 


currently we offer a tasting menu with beverage pairings for $145

our beverage pairing is a mix of spirits, wine, and n/a drinks, curated by a local beverage partner. 

we keep our suppers quite small - we are a little one in every sense. 

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*for menus, location, and reservations please visit our tock page

*for additional details please visit our faqs

*for additional inquiries or to join our email list please message here 

 

look forward to welcoming you soon

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 about this guy

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executive chef of David Chang's flagship restaurant in DC, Momofuku CCDC

where he led the restaurants rebrand and resurgence with a 3 star Washington Post review, Eater Essential 38, number 29 spot on Washingtonian Best Restaurants, and Eater DC Readers Choice Chef of the Year in 2018.

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chef de cuisine for Stuart Brioza and Nicole Krazinski at The Progress SF 

Food & Wine Best New Restaurant - James Beard Best New Restaurant Finalist - Bon Appetit Top 50, where he helped them achieve a Michelin Star in his first year. 
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executive chef at Demi Restaurant in Baltimore

sous chef at the Michelin starred/James Beard Award winning, PUBLIC nyc (AvroKO Hospitality)

 head of culinary/corporate executive chef at Foxtrot Markets.

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the word ggoma is both a simple nod to my place as the little brother in a big family,

and a larger recognition of my identity as a Korean-American adoptee.

understanding the food I want to cook has been a constant journey - a reflection of being caught between two cultures without ever feeling quite comfortable with either.

 

it's why I chose the name, and why the notion of a 'little one' making sense of his place means so much to me.

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