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Katianna and John Hong are behind Yangban Society, where black walls and dim lighting lend an industrial chicness to the space. It's softened by flowing paper shades covering the lights and plenty of greenery, including against the walls and grafted to tree stumps. Modern Korean-American cooking is given the spotlight here, with dishes like lush golden Hokkaido scallop toast that's indulgent thanks to a liberal slathering of brown butter and a surprising touch of grated egg. Then, delicate ocean trout in a terrific beurre blanc balanced with white kimchi is offset by hand-torn dumplings for a dish that delights. Yangban wings are double fried for an exquisitely crispy crust that's boosted with a sweet glaze.