Born & Bred (Seoul) - Single Table Experience BEEF

21 courses of Hanwoo ++ beef, all from the same six-to-seven year old, female cow at Born & Bred.

HELL. YES.

Born and Bred is part butcher shop, bar, upstairs a la carte dining.... and if you're lucky, you've got a subterranean seat at the restaurant's "Speakeasy," two rooms with 10 covers each.

The aimable owner actually grew up in the building, thus the name. But this is no gimmick. They take their meat seriously and the product is absolute perfection. Less marbled than Waygu, Hanwoo gives a richer flavour and a chewier bite. Cooked over charcoal, the taste of these morsels change as we move up and down the cow's anatomy. No two pieces are prepared the same way, nor do they taste the same.

You're going to ingest 500-600 grams of beef and they even allow a bottle of wine with no corkage fee which is unheard of. Regardless, the wine list is extensive and a value. My bottle of Australian Shiraz clocked in at a reasonable 75 Euros.

Even more special than the beef, the chef was the true star of the night answering every question (guilty they mostly came from me as I was geeking out). He explained every dish, technique, sourcing what's traditional and what's their twist.

Look, you can't eat this meal every night. But when you're in Seoul, go. You'll remember it always and fondly.

Some representative pictures below:

One of the two beautiful and private Speakeasy rooms.

Morel and consome, a light touch to begin the extravaganza.

Caviar and tartar taco in seaweed wrap

Our amazing Chef with red-wine soaked beef for more than a day with seasonal strawberries.

Marrow time baby!

Don't ask me what cut and preparation was underneath, but you damn well know what's on top.

Chef starts building the main course

Lettuce wraps filled with nearly unlimited refills of beef. White kimchi to cleanse the pallet, condiments, beef soup. There are no wrong answers here. Choose your own adventure.

And to finish the savoury courses, beef pie.

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