On the other side of that wall is
our home.
We live in the restaurant
more than
like we work
from home.
It's the best chance we have
at being a family
and Peter being a chef.
Most of our morning is just wrangling
this dude and trying to get him to eat
something.
On Sundays and Mondays
our friends at Pie Spot do a little
pop-up for breakfast sandwiches so we
get that.
We're basically on 24th
between Sandy and Glisan.
Our friends and neighbors at Pie Spot
and our friends and neighbors at Meatball Shop
there's like a little parking lot in
between those two, and we're at the back
of that parking lot.
You know, this isn't like every day in the life of Han Oak
But it's like
this is pretty much how it goes down.
There's always some weird, random thing happening.
It's our new air conditioning unit Elliot.
No bacon. Elliot, this is for you.
Yours is no bacon.
Mondays, like that's when
the world starts.
The crew starts showing up
and just start prep, get ready for
service that starts at 5:00.
We just got so lucky finding this place
I'm just so glad we found this
I come home she's like babe, I set up this
appointment we had to go see this place.
And she shows me the link and I'm
like are you crazy this is like four times
like he can't afford this at all.
Go through these doors and
the courtyard opens up and there's
a sort of you know
this magical space
and we just kind of fell in love.
There are a lot of families
that don't get this opportunity.
It's hard enough as it is being in a
relationship with a chef because they
just have such grueling hours.
Being in a
relationship with Peter in New York
you know we barely saw each other and
had I not met him a couple years before
he became a chef I wouldn't have known
the person that I knew I was with when he was
working so much and that's what kept me
with him.
If I had met him while he was a chef
it wouldn't have lasted.
because I wouldn't been
able to spend more than a couple hours a
week with him.
You know she does all of
our sort of branding and the logo and
menu printing and layout
and website.
Every dish that I do goes through her.
So, my approach anyways with my food is that
it's a good introduction to Korean food
for people who haven't had it also
interesting for people who have.
Well, dumplings I think I mean, shoot
dumplings,
enough said.
I think working in the restaurant
it's controlled chaos I guess
and there's also in chaos there's
patterns emerge.
It's a work/life tug-of-war.
The restaurant definitely pulls me
and then I have to pull away.
Those are the parts
that are great is that he can just step
off the line when it's kind of chill
for a little while
brush Elliot's teeth and
then and then go back to work.
Other times you know it
needs to be quiet in here so that the
kids can sleep but there's loud music
because you know we have a really fun
party going on outside.
It is definitely a give-and-take but
at the end of the day Peter gets to see
his children for hours at a time, is only
literally 15 feet away.
Elliott gets to watch him work
so for that
it makes it all worth it.