The simjang team will quell the region’s curiosity on January 30th when guests are invited for a first look and taste of the inaugural menu during a takeover at sister establishment, deadhorse hill. The fiercely anticipated American-Korean concept marks the second restaurant from Chef Jared Forman, Bar Director Sean Woods, Wine Director Julia Auger, and co-owner Albert LaValley.
Simjang announced its opening team this week including Mike Wenc, chef de cuisine, and Ellen Benson, general manager. The team previously worked together at Strip T’s in Watertown. Since 2012, Wenc has evolved his practice at Boston area favorites such as Ribelle, Shepard, and Cafe du Pays. Benson’s impressive resume includes management experience at Moody’s, Island Creek Oyster Bar, and Giulia, in addition to nearly two years at deadhorse hill.
Simjang is the Korean word for “heart.” Recent social media posts advertising an open call for interviews revealed the makings of a “lovelock” bridge. The bridge harkens to a venerable European ritual in which sweethearts inscribed their initials on padlocks and affixed them to iconic bridges as a symbol of unbreakable romance. Detroit based artists, Arlin Graff, likewise contributed to the restaurant’s fresh interior with his vibrant mural of a human heart depicted as a complex, deconstructed organ. Graff’s other Worcester work, Bird #6, can be seen from deadhorse hill’s front stoop and has become synonymous with the restaurant. The new interior constitutes a sharp departure from that of previous occupant, Sweet, which was known for its soft pink decor.
Whereas Sweet served as an ideal venue for baby and wedding showers, Simjang will cater to a more diverse crowd. The new tenant’s emphasis on large plates built for sharing coupled with the availability of prepared foods will no doubt attract customers at neighboring institution, Wormtown Brewery. The brewery allows patrons to bring their own food. Conversely, Simjang will hold a full liquor license. Simjang is slated to open at 72 Shrewsbury Street in winter of 2018.
A press release issued on Tuesday indicated that Simjang’s January 30th preview will likely feature a selection of banchan (small dishes) like deviled eggs, sweet & sour fish, and yuzo mayo potato salad and more substantial plates like:
korean fried chicken | miso soy roasted garlic or spicy gochujang
korean caesar | tofu garlic dressing, crispy fish, lemons, gochutons, cured egg
hoedeopbap | sliced fish, pickled vegetables, seawood, mushroom rice
grilled live scallop | black garlic butter, scallion, celery, mung bean
pork belly bossam | ssamjang, perilla leaf, kimchi, herbs
chinese broccoli pancake | pickled mussels, wild sesame mayo
