Warm welcome

East Austin welcomes new Korean restaurant amid wave of Asian concepts

East Austin welcomes Korean restaurant amid wave of new Asian concepts

Oseyo cuisine overhead
Oseyo's menu includes a mix of popular and lesser-known Korean fare. Photo by Carli Rene/ Inked Fingers
Oseyo Austin cocktail
The cocktails use unexpected Korean ingredients. Photo by Carli Rene/ Inked Fingers
Oseyo Austin banchan
A variety of banchan adds to Oseyo's culinary experience. Photo by Carli Rene/ Inked Fingers
Oseyo cuisine overhead
Oseyo Austin cocktail
Oseyo Austin banchan

Over the past six months, the Austin dining scene has seen an outgrowth of distinct Asian concepts, with spots like Domo Alley Gato, Uroko, and Sweet Chive bringing much-needed diversity to a traditionally homogenous town. On May 28, the Capital City can count one more with the opening of Korean eatery Oseyo at 1628 E. Cesar Chavez St.

According to a release, the concept’s name translates to “welcome to my home,” an adept monicker for a restaurant that takes its cues from owner Lynn Miller’s mother’s Korean home cooking. With help from executive chef Mike Diaz — a vet of McGuire Moorman Hospitality, Olamaie, and Dai Due Taqueria — Miller has created an homage to the country’s cuisine.

“As a Korean-American, I’ve spent my life with one foot in each culture, never fully immersing myself in either,” said Miller via release. “I would educate my parents on the finer points of American culture and turn around and explain to my friends what the strange foods were that filled my fridge. Koreans show their love through their food and, for as long as I can remember, I’ve wanted to share this amazing cuisine with as many people as I could."

To create the recipes, the kitchen team collaborated with Launderette chef and friend Rene Ortiz. The offerings include some of Korea’s most famous specialties, as well as a few lesser-known dishes.

Diners can expect shareable plates, such as pa jeon (a savory scallion pancake) and tong dak (Korean fried chicken wings); wood-grilled dishes like bo ssam with slow roasted pork served with perilla leaves for wrapping and a soybean paste dipping sauce; and hwedup bap, a rice bowl with a mix of raw fish and vegetables.

Oseyo will also offer banchan, small sides like kimchee and soybean sprouts that add texture and flavor to the main fare. Diaz will seasonally rotate the offers with chef-inspired options.

In addition to carrying local craft beer and wine, the bar will use unexpected Korean ingredients like doenjang (a more strongly flavored cousin of miso) and chili pepper paste gochujang. Korea’s most famous spirit, soju, will be showcased in a cocktail with lapsang syrup and lemon. For kids, the drink program also includes fizzy drinks without the booze.

Miller’s heritage is also reflected in the space designed with Miller and Mark Cravotta of Cravotta Interiors. The decor blends industrial touches like reclaimed wood and concrete floors with collections from Miller’s travels. A custom basket chandelier, layered Korean textiles, and vintage mismatched furniture create a warm, family friendly vibe.

Oseyo will be serve dinner from 4-10 pm on Tuesday, Wednesday, and Sunday and from 4 pm to midnight on Thursday through Saturday. Lunch and a Korean brunch will be added soon.