Originally founded as a private dining club for a Korean venture capitalist’s family and friends, Maum still feels exclusive, with seating for just 16 at a communal table available only a few nights a week. Though the setting is spare, the vibe is social and exuberant, as patrons mingle over cocktails and canapés before coming together tableside for a set menu of upscale Korean food. Both Chef Michael Kim and his wife, Meichih, who trained at some of the Bay Area's most exclusive spots, dazzle diners with dishes like caramelized duck "galbi" over scallion salad; or oysters with kimchi snow and sablefish dressed with a gochujang broth. Wine lovers should opt for the pairing as the sommeliers have assembled a particularly thoughtful selection.
- MICHELIN guide inspectors