Huirit 희릿

A cozy loft above the ground-floor dining room near Seoul Forest Station invites long, slow meals. Truffle paccheri comes in a thick sauce with a strong truffle aroma, while basil cream pasta lets fresh basil rise over a mellow cream base. The vongole is cooked a little past al dente, and the chop steak is tender yet still has some chew. Beef Wellington and a beef and tomato stew are the cold-weather plates, with myeongran (pollock roe) pasta and gnocchi alongside. Quick service keeps a steady pace even for a year-end group sharing several plates. Reservations fill fast, especially at year-end, and walk-ins rarely get a table.