The Maine Sunday Telegram has reviewed the N To Tail.
But Hur doesn’t stop at reinterpreting classics. His creativity and smart execution are in full flight when he devises his own dishes, like a French-style confit of rabbit ($22) he serves with North Korean-style sweet-savory soy-glazed ddeok (chubby, chubby, mochi-like cylinders). By slow-poaching the rabbit in oil, Hur transforms the ultra-lean meat. Touch it with your fork, and it succumbs. Every bite of chewy ddeok dipped into the jalapeño-oil demiglace underscores the rabbit’s tenderness further.