THIS RESTAURANT HAS CHANGED NAMES Makan

THIS RESTAURANT HAS CHANGED NAMES Makan Restaurant Review:

Owners Michael Lo and chef George Yu, both born in different parts of China but reared in the United States, are married to Korean women who grew up in Georgia. Their home tables reflect a fusion of Chinese and Korean fare, and so, too, does their restaurant. This fusion of life and cooking has led to an inventive approach to Asian food. The atmosphere boasts some classic iconography: a large monkey dances on one wall, and the open kitchen, which chef Yu directs from his post on the dining room side of the divide, is lively but not frenetic. The word “makan” is an Indonesian or Malay term meaning “eat.” We're particularly fond of the inventive vegetables dishes, such as any treatment given braised greens, but especially those cooked with the house-made kimchi, pork and peanuts. From the Korean side comes the delectable seafood pancake, and the take on sashimi, here paired with pickled carrots and peanuts. Pork belly buns are a house signature item, and reasonably so. Wontons in chili oil present a fresh look at the classic Chinese snack. For something sweet, there's gelati from nearby Butter & Cream. Brunch focuses on dim sum, featuring dumplings, rice noodle rolls, shrimp balls, meat balls and more. Happy Hour is weekdays from 5 p.m. to 7 p.m. The wine list is short, but cocktails and beers are in more generous supply.