Little Nojak 리틀 노작

Dongtan pizza is finished at the table: staff cut burrata over it, then add basil and a drizzle of truffle oil. A whole flower crab sits on the rosé pasta, its briny flavor soaked into the sauce, and the oyster and gamtae (fine green seaweed) risotto leads with the smell of both. Seasoning is gentle and the ingredients come through; anyone expecting a rich, heaped neighborhood pasta may find it plain. Fresh flowers fill the wide dining room tucked inside Nojak village.