Welcome to Han Oak
Chef Peter Cho prides himself on providing a restaurant experience that feels like home. Between recipes influenced by his upbringing, a mesh of Korean-American flavors, and decor curated by his wife, Cho manages to create harmony from the inevitable chaos of a small kitchen. Named Best New Chef of 2017 by Food & Wine for his food that is both “smart and technical,” Cho’s creative menu doesn’t disappoint his diners. Take a 360° tour of Han Oak’s busy kitchen to see dumpling and noodle dishes in the making. It’s best to leave the dumplings to the masters, but you can drink what the mixologist at Han Oak is stirring up: a Hennessy Sazerac.
The Hennessy Sazerac
2 1/2 ounces Hennessy V.S.O.P Privilège
1/2 ounces simple syrup
5 dashes Peychaud's Bitters
1/8 ounces Absinthe
Lemon twist to garnish
Directions
Add Hennessy V.S.O.P Privilège, simple syrup, and bitters to a mixing glass with ice and stir until chilled. Strain into a rocks glass that has been washed with absinthe. Garnish with a lemon twist.
