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A memorable evening at Prequel featuring Chef Thomas Park highlighted a beautiful Korean menu. Though not featured together, we were ecstatic to sample the five courses prepared by the Daikaya chef formerly of Farmers, Fishers, Bakers.

Sampling dishes like his spicy cabbage and potato korroke, to sweet pieces of watermelon, or smoky octopus kept us eager with anticipation of what was to come next. However, the pork belly took us to a new level of euphoria. Paired with wasabi pickled daikon radish, miso flavored ssamjang and micro chive, the pork belly was beautifully placed atop a mound of braised kimchi, which was sweeter and milder than any kimchi we’ve tried in the past.

The meal left us excited about Thomas Park’s future ventures – a Korean restaurant here in the District. We sure can’t wait to try his brick and mortar. Stay tuned for more deets!

Chef Thomas Park Prequel

Korokke – Cabbage, potato and pork croquettes with curry sauce and micro chive

Chef Thomas Park Prequel

Grilled octopus with Korean gremolata, ragout, and micro arugula

Chef Thomas Park Prequel

Shaved ice with almond milk granite, amaretto macerated cherries, adzuki beans and mochi

Prequel DC 
918 F Street, NW
Washington, DC