At Evett, Chef Joseph Lidgerwood takes foraging to an art form, handcrafting traditional meju (fermented soybean blocks) and brewing his own sauces. For him, there is no such thing as an ordinary or overused ingredient. His signature Meju Donut—a deep-fried glutinous rice dough filled with cream, anchovy dalgona, and black garlic—elevates umami and fermented depth to new heights. The menu at Evett is a canvas of innovation, featuring house-made pine needle oil, floral-infused medicinal liquor, and other bold reinterpretations of Korean culinary heritage. By seamlessly blending tradition with a globally inspired vision, Chef Lidgerwood’s creations shine even brighter when paired with a thoughtfully curated selection of wines.