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Chef Park’s Bold Seafood Twist | Seattle News
Chef Heong Soon Park is revolutionizing seafood with his new spot, Sead In, where dry-aged fish meets open-fire cooking—think steakhouse techniques reimagined for the sea. Taking over the former Light Sleeper space in Chophouse Row, Park’s latest venture elevates seafood through time and fire, offering whole charred fish like Dover Sole and Branzino, plus wood-fired ceviche and even veggie plates—all crafted with the same precision as his other neighborhood hits. This bold, minimalist approach turns seafood into a craft experience you won’t want to miss. Listen in comfort:Get a discount on a…
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