The story
Somaek, a Korean restaurant at 11 Temple Place in Boston, is the result of a deeply personal journey. Chef Jamie Bissonnette developed his love for Korean cuisine while cooking alongside his mother-in-law, Soon Han, who now serves as the restaurant’s consulting chef. The menu, written in both Korean and English, is a direct homage to those home-cooked meals, focusing on traditional, handmade dishes and a robust selection of banchan.
The spirit program is equally thoughtful, curated by partner Andy Cartin. It highlights Korean-forward drinks including soju, makgeolli, and yakju, alongside a convivial cocktail menu. The restaurant’s name itself comes from a beloved Korean drinking tradition: somaek, a mix of soju and maekju (beer).
Diners can begin with dishes like Yukhoe (steak tartare with Korean pear and egg yolk) or Haemul Pajeon, a seafood and green onion pancake. Mains run from comforting stews like Doenjang Jjigae (soy bean paste stew) to grilled Galbi Gui (LA-cut beef short ribs). Every meal is served family style with three complimentary banchan, which may include house-made kimchi, seasoned spinach, or stewed potato.
Somaek’s commitment to authentic Korean cuisine and warm hospitality has earned it a MICHELIN Recommended rating, a recognition the team shares with their guests. In 2025, the restaurant was also named a James Beard Foundation semi-finalist for Best New Restaurant. As partner Babak Bina puts it, these establishments are a reflection of who the partners are as individuals, brought to life in a neighborhood that means so much to them.
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