59page

59 Te New American Afair Here’s to a merry Christmas and a holiday flled with gastronomical cheer! Dominic Nothing chases off the holiday blues quite like a thick and juicy steak and a bottle of wine, served in industrial ele- gance with a full view of Hannam-dong. Dominic will not be serving any special Christ- mas dinner per se, but will reward your holiday patronage with an offer of 20 percent more steak based on 500-gram servings from Sundays to Wednesdays in December. Thursdays through Saturdays, you can get extra wine — two glasses per 300 grams of steak. And if Christmas doesn’t make you think of industrial elegance, it surely makes you think of wine. Dominic’s full seven-course set meal, usually only available to groups of 10 or more, will be available for groups of six throughout December. Call a day ahead to reserve. Begin your meal with the bruschetta, done with a thin slice of chorizo on toasted French bread, tomato, caramelized onions and aru- gula. It’s an enticing combination of flavors, and the spicy chorizo and the caramelized onions are particularly perfect in their harmony. The New York strip of Korean beef, tender and moist, cuts straight through like butter. Served with Dijon and horseradish on the side, it’s wet-aged for five days before being seared and served in a cast iron pan. The cream spinach on brioche is the pièce de résistance. It overflows from its bread bowl, creamy, rich and fresh-tasting. The spinach has a hint of bitterness and adds the perfect kick to a mouthful of steak. Following the meal, you can get a bowl full of very spicy, very tangy Cajun shoestring fries to enjoy with your digestif. More info j Dominic Address: Seoul, Yongsan-gu, Hannam-dong 683-133 (on the main road south of Hangangjin Station, exit 3) Website: www.facebook.com/Dominicseoul Te New York strip of Korean beef, tender and moist, cuts straight through like butter. Served with Dion and horseradish on the side, it’s wet-aged for fve days before being seared and served in a cast iron pan.