Johnny Clark and Top Chef alum Beverly Kim vanished for a while after their short-lived stint at the now-departed Bonsoirée, where the husband-and-wife duo’s attempt at an upscale Korean menu never quite stuck. They’ve resurfaced at a new place in Avondale. Here, they’re putting high-end touches on classic Korean comforts: dolsot bibimbap mixed with savoy kale and foie gras dressing, fiery gochujang-roasted monkfish, and a refreshingly herbal take on the typically cavity-inducing shaved ice. Definitely get the full-size order of the addictive bacon-studded potato bread. For yourself.