Mesa is a fifteen-seat neighborhood bistro. We cook seasonal Mediterranean — mostly what's at the market that morning — and pour a small, honest list of natural wines.
A small menu that changes weekly. Below are the dishes guests come back for, season after season.
House levain, salted butter, our own taramasalata.
Hand-cut pasta, brown butter, garden sage, parmigiano 24m.
Local sea bream, lemon & thyme, served whole for two.
Warm olive oil cake, brandied cherries, crème fraîche.
Mesa opened in spring 2019 in a converted hanok off Yanghwa-ro. Chef Yujin Park (formerly of Trullo, London) cooks alongside two cooks; her partner Min runs the front of house. Most evenings, that's the whole team.
We change the menu each week based on what arrives at the market. Pasta is hand-cut at the table next to yours. Wine comes from a list of small growers — only fifty bottles, but each one chosen with intention.
We open reservations 30 days out. Walk-ins welcome at the bar — first come, first poured.
"The kind of place you discover on a rainy Tuesday and then bring everyone you love back to. Chef Park's tagliatelle is the best in the city."
"A bib gourmand pick that absolutely earns it. Fifteen seats, fifty wines, one of those rooms you don't want to leave."
"There's something deeply restful about being cooked for by people who genuinely like cooking. Mesa is that, every time."