Restaurant Allen

Restaurant Allen is where Chef Allen Suh's meticulous culinary craft and dedication translate into a contemporary cuisine with a refined flair. Chef Suh’s dishes embody his expertise in local seasonal ingredients and their application. Their alluring flavors are not complex; rather, they are straightforward and true to the ingredients. Such attention to the basics makes Allen stand out from the rest. Plus, the exceptional teamwork of the efficient kitchen and service staff allows customers to enjoy dining amidst a relaxed atmosphere. Allen’s distinctive means of hinting at the time of year through its cuisine is a truly exclusive delight.

1. Seasonal Cuisine with a Focus on Local Ingredients

• Restaurant Allen serves seasonally-driven cuisine using local ingredients with precise techniques and thoughtful balance.

2. Michelin-Starred Chef's Diverse Culinary Heritage

• The restaurant is a personal reflection of Chef Allen Suh's diverse culinary and cultural heritage.

3. Unique Dining Experience that Evokes the 'Taste of the Terroir'

• The dining experience at Restaurant Allen invites guests to open their senses and explore the seasonal bounty, guided by the chef's thoughtful balance and precise technique.

Signature Ingredients

• Slow-cooked trout tart: The slow-cooked trout is a centerpiece of Allen’s seasonal tasting approach. Used as the main protein in a tart-like bite, it embodies the restaurant’s farm-to-table ethos by highlighting the natural sweetness and texture of fresh trout. The dish is elevated with soy sauce to deepen umami and a balance of fennel and chives for aromatic brightness, reflecting a precise technique that honors the local terroir and seasonal bounty.
• Oysters with chestnut crumble and barbecue sauce: Oysters showcase the briny, pristine quality of seafood, enhanced by a chestnut crumble that adds gentle sweetness and a satisfying crunch. The finish is completed with a smoky barbecue sauce, introducing warmth and depth that pair with the oceanic freshness in a distinctly Allen-meets-kitchen-meets-land flavor profile.
• Duck liver (foie gras-inspired) with jujube and apple: This dish centers the creamy richness of duck liver, inspired by foie gras but reimagined with Korean-Japanese-French sensibilities. Jujube provides subtle sweetness while apple adds bright, jam-like acidity, all brought together with a crisp biscuit that offers textural contrast and nuttiness, emblematic of Allen’s balance of luxury and restraint.
• Gougère filled with Gruyère, Parmigiano-Reggiano, and anchovies: A signature cheese-forward bite that showcases a harmony of Gruyère and Parmigiano-Reggiano, with anchovies amplifying umami and depth. The gougère format aligns with Allen’s emphasis on precise technique and small, impactful bites that deliver a powerful flavor impression.
• Seasonal bounty and local terroir: While not a single ingredient, this sourcing philosophy underpins all signature selections. Allen emphasizes seasonal, locally sourced ingredients to faithfully express the essence of the terroir, ensuring each listed ingredient is chosen at the peak of its season and from nearby producers whenever possible.