Collection: um.ma

As for the food, chef Chris along with chef de cuisine Edwin Bayone will be firing up classic dishes like bubbling bowls of pork belly soon tofu and milky white bowls of ox bone soup with tender slices of brisket. From the wood fired grill, the chefs will be grilling prime cuts of 48hr marinated kalbi short ribs and chared gochujang glazed pork belly accompanied with raw sliced apples and Korean miso spread. We also are well aware with any great Korean restaurant, there must be great banchans (Korean side dishes). The Um.Ma. Culinary team is taking great pride in making some of the best and freshest banchans from our daily house made kimchi to our sweet pickled hen of the woods mushrooms.

Um.Ma. Also features a luscious back patio with a bar, picnic tables and 80 year old trees where diners will be able to have a drink and lounge to 90’s hip hop and dine al fresco.

The Um.Ma. Team’s goal is to further promote Korean food and its culture while giving diners the nostalgic feeling of being back at mom’s house enjoy a hot home cooked meal