Glass slipper—a cocktail with house infused mango vodka, peach liquor and fresh orange juice.
Sung is dangerously close—walking (or stumbling if one has had to many cocktails) distance from our new place. I’ve come a long way in food adventurousness—7 years ago, I would have been hesitant to try out a place like Sung. Since we’ve moved close by, we have been there several times; I like it a lot. They can assert they serve some delicious, tasty dishes.
Sung has house infused sprits, which are nifty. They also make a superb Dark and Stormy and they have a good Pimm’s cup. Their cocktails are all very interesting, a little more than your run-of-the mill cosmopolitan.
Happy hour is Monday though Friday, and runs until 7. It includes half off cocktails (which makes most of them $5.00) and $2 off appetizers. Happy hour is only in the bar, but it is fairly large. It is also underlit by a large red light, which means all pictures we took have a red tint.
Their house sauce is delicious. I request some extra to take home with the leftovers.
We’ve tried a variety of appetizers, which range from $6-$22, including the Ojingau Tueegim (pretty much calamari, $8) and the Gimbab (rice roll with pickle radish, carrot, crab meat, beef, egg and cucumber,$7)
Below are Goonmandu, which are deep fried vegetable dumplings stuffed with tofu, scallions, onion and cabbage. $6.
Dinner entrees are served with a set of six side dishes. I’m not sure what they all are, there’s a seaweed salad, some kimchi and some other things on there, and I am also sure that I can’t pronounce what they are actually called. I recommend sharing the sides, they are like mini-appetizers.
I’ve gotten the Bulgogi ($17) twice, and liked it both times. It’s thinly sliced beef grilled with soy sauce, garlic, onion and carrot. It's very well seasoned, I've actually had the leftovers for breakfast the next day.
This is a very blurry Dolsat Bibimbab ($17), a hot stone rice bowl with all sorts of tasty veggies and a sunny side up egg in it. The Stone bowl is hot enough that when it is mixed, the rice gets nice and crunchy on the bottom. It’s one of the best parts of the dish.