Evett has expanded and reopened at a new location. To the adventurous owner-chef Joseph Lidgerwood, who ventures out into the wild to pick ingredients or makes his own soy sauce and soybean paste from scratch, there is no such thing as an obvious or humdrum ingredient. From sikhye (sweet rice punch) sorbet with green tea syrup, which is garnished with handpicked ants for a touch of sour flavor, to tallow tart and perilla leaf juice, Evett’s menu brims with inventive dishes reimagined by the chef that perfectly reflect the seasonal sensibilities of Korea. When paired with its impressive selection of wines, those dishes become even more irresistible.