artifact at night I february 16 + 17 2023 I meant for two

the food of korea: largely based on rice, vegetables, seafood and meats. korean cuisine has evolved through centuries of social and political change.

ARTIFACT: craft cooking inspired by ancient methods + spices + botanicals

japchae [mixed vegetables + glass noodle] + persimmon vinegar + perilla oil + beech mushroom + carrot + perilla + mustard green + green onion

halibut + gan-jang [korean soy sauce] + garlic chive + rice chip + sesame + seaweed

tteok-bokki [spicy rice cake dumpling ] + gochujang [red chili paste] + berkshire pork belly + maneul [pickled garlic] + green onion

sweet potato + soy and doenjang [soy bean paste] glaze + charred leek + pickled ginger + sesame

bibbimbap [rice with vegetables] + kimchi [salted and fermented vegetable] + mayak [soy marinated egg] + marinated cucumber + spinach + spring onion + shiitake mushroom + daikon + chili crisp

bbq short rib [yangnyem-galbi]+ white kimchi + bean sprouts + korean chive + chili paste [ssamjang] + lettuce

sweet: sweet rice bundt cake + honey mousse + plum syrup

$75/ per person + tax + gratuity + service charge

[culinary travels meets the ARTIFACT experience, new inspired prix fixe menu: PERSIAN CUISINE March 17]

snap + share + connect @Dine.Mingei I an urban kitchen group concept

menu subject to change at any time based on available ingredients | kindly request to keep dining to a two hour experience

no museum discounts + promotions are applicable I kindly request no modifications to the above menu

*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

a 3.95% surcharge will be added to each check. this charge helps support increased wages and benefits for our team members on the front line and in our kitchens and allows us to continue to provide the URBAN KITCHEN GROUP hospitality and service you have come to enjoy.