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15.091 Pulpo

katch4246

April 5

Cycle 15 - Item 91

5 (Fri) April 2024

Pulpo

3.0

at Mejor

-Hwayang, Gwangjin, Seoul, Republic of Korea-

with W, staff (Irene, Karen, SY)

Mejor is a Spanish restaurant. Specializes in tapas. Independently owned and operated by the chef (all by himself, apparently).

Located 348 m from Konkuk University Station (Exit 2).

Since joining the company in September 2020, I've been out to dinner with staff about a dozen times, all of them relating to work more or less; tonight was the first occasion in which the primary objective was simply to socialize. 3 managers, each with the company for over 10 years, smart, sharp, funny, hard-working, likes to drink. W, who likes them too, joined.

Moët & Chandon Impérial Champagne Brut (3.0): balanced, if otherwise unremarkable, the Heineken of entry-level Champagne.

I'd asked them to suggest a few venues, but the places that they'd proposed were super chic, super expensive, super strict. One restaurant, for example, would require the entire party to be present before being seated, the duration of the seating would only last up to 1 hour 45 minutes, each diner would have to order 1 main dish, corkage fee would be 50,000 won but only for 1 bottle and only if we'd already ordered a bottle from the wine list (the cheapest bottle being 100,000 won). This is how things work, this is what people are willing to tolerate, in the gentrified zone of Seongsu-dong (the "Brooklyn" of Seoul).

I can't handle bullshit in any restaurant, but especially where they seem to think that I should be the one to be grateful to them, for granting me the privilege of eating there (see for example 15.049 Dinner; 3.051 Bullshit).

I would much rather dine in an establishment where ownership/management seems to appreciate my business, respect my preferences, and work hard to satisfy my requests - even if the food isn't all that great.

Kim Crawford Marlborough Sauvignon Blanc (2022) (3.5): one of my all-time favorites, the tropical fruit bomb still amazes.

The food was good. The dishes were well seasoned, well constructed, well plated. The ingredients weren't altogether top-notch - e.g., jamon was pre-sliced, out of a package; shrimp were frozen, out of a bag - but acceptable given the relatively low prices. The pulpo was the most expensive item at 30,0o0 won, while the omelet (i.e., tortilla) was only 9,000 won - I appreciated being able to order anything without having to look twice at the price. Every dish was thoroughly enjoyed.

Oddly, we were the only customers throughout the evening, even on a Friday night, which would seem to be the hottest day for eating out, especially in a college neighborhood. One theory put forth at the table was that the prices, though seemingly cheap to us in contrast to fancier joints down the street, might be to much for the average college student. Anyway, I hope that the restaurant stays in business, because I look forward to going back.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)