Sobban

"Sobban" means a small wooden table reserved for humble meals; and it is the name of the critically acclaimed, second restaurant from the team behind Heirloom Market BBQ, chefs Jiyeon Lee and Cody Taylor.

Member Benefits from Chef Lee, Taylor, Rob & Daniel

Apps & Entrée
Sobban Starter Platter for Two 2 Mandu 2 KFC 2 Deviled Egg Tempura Sweet Potato

Lee, Taylor, Rob & Daniel

Jiyeon Lee: Chef de Cuisine/Owner

Born in Southern South Korea and raised in Seoul, Jiyeon has brought her family heritage and cultural influences to the Atlanta dining scene. Once a K-Pop Singing Star, Chef Lee now concentrates on how she can combine her past food memories with her current surroundings. Now, Sobban is a reflection of Jiyeon's favorite Korean cooking techniques and the cuisine that has stemmed from her time in Atlanta.

Cody Taylor: Chef de Bingsu/Owner

A Southern U.S Mutt, Cody has spent the last few years understanding Korean Cuisine from various trips to the Far East and Korea town Duluth. Studying at various historic areas in South Korea, Chef Taylor has grown to love the unique flavors that permeate from street vendors to royal palaces. Now, Sobban is the place were this BBq pitmaster makes his stamp on the Bingsu dessert, Southern ideas found in the menu, and beverage list.

Rob Kapusta: Sous Chef

Born in Oak park, Illinois, Chef Rob has spent the last decade honing his culinary skill set. After training in Chicago, LA, and Seattle, he brings his fine dining hotel background to our unique culinary approach. As the Right Hand Man, Chef Katusta specializes in Decatur Made Tofu and the details that make each dish happen.

Daniel Crawford: Beverage Director

Born and Raised on Hwy 41, Daniel has spent the last 20+ years in some of Atlanta's top dining destinations. Living over a year in Seoul, he brings a strong base of traditional Korean Cuisine flavor profiles to balance with his extensive training in beverage pairings. Under Daniel, Sobban strives to a have a small but well focused beverage list that highlights unique sodas, top quality Korean Teas, Local/Asian beers, Our Favorite Saki/Korean Wines, and Nerdy Global wines by the glass.

Korean Southern Diner

"Dubbed a Korean Southern diner, Sobban recently opened in the former Kitsch’n 155 location on Clairmont Road. The name of the new concept from Cody Taylor and Jiyeon Lee of the wildly popular Heirloom Market BBQ means “Small Wooden Table Set Aside for Humble Meals.”

The Look: Though the freestanding Quonset hut-meets-spaceship structure recalls a ’50s fast food joint, Taylor and Lee have re-purposed it to create a cozy lunch and dinner spot with plenty of quirky charms. The interior tables are made of Georgia persimmon. Persimmon being important in Korean cuisine and culture as well as native to Georgia. The outside benches and communal tables are made of a, beautifully rich with character, Walnut.

Inside, cut down metal prep tables contrast all the rich warm wood for a very calming and inviting juxtaposition of "from the earth" and "made by man." It's a the parallel of the earthy and fresh ingredients and the chefs steel knife. Ingredients that can be form the beautiful garden between the sidewalk and Clairmont.

The Drinks: The imaginative beverage program features “Old School Coke” ($2), Sprecher soda ($2.50), Southern sweet tea ($1.50), Korean instant coffee ($1.50), and an interesting selection of craft beers, including canned Westbrook White Thai and Gose ($4). Look for a small selection of sake, and a curated list of French, German and Spanish wines by the glass or bottle ($8-$38).

Extras: Korean shaved ice is what’s for dessert ($5), with combos like green tea ice cream, sweet azuki bean, Korean pear compote and house made rice cake, and chocolate tofu ice cream, black pepper red berries and Cody’s pop rocks on the list"
From The AJC article, written by Bob Townsend (http://shar.es/1mSWy5)

Lee, Taylor, Rob & Daniel

Jiyeon Lee: Chef de Cuisine/Owner

Born in Southern South Korea and raised in Seoul, Jiyeon has brought her family heritage and cultural influences to the Atlanta dining scene. Once a K-Pop Singing Star, Chef Lee now concentrates on how she can combine her past food memories with her current surroundings. Now, Sobban is a reflection of Jiyeon's favorite Korean cooking techniques and the cuisine that has stemmed from her time in Atlanta.

Cody Taylor: Chef de Bingsu/Owner

A Southern U.S Mutt, Cody has spent the last few years understanding Korean Cuisine from various trips to the Far East and Korea town Duluth. Studying at various historic areas in South Korea, Chef Taylor has grown to love the unique flavors that permeate from street vendors to royal palaces. Now, Sobban is the place were this BBq pitmaster makes his stamp on the Bingsu dessert, Southern ideas found in the menu, and beverage list.

Rob Kapusta: Sous Chef

Born in Oak park, Illinois, Chef Rob has spent the last decade honing his culinary skill set. After training in Chicago, LA, and Seattle, he brings his fine dining hotel background to our unique culinary approach. As the Right Hand Man, Chef Katusta specializes in Decatur Made Tofu and the details that make each dish happen.

Daniel Crawford: Beverage Director

Born and Raised on Hwy 41, Daniel has spent the last 20+ years in some of Atlanta's top dining destinations. Living over a year in Seoul, he brings a strong base of traditional Korean Cuisine flavor profiles to balance with his extensive training in beverage pairings. Under Daniel, Sobban strives to a have a small but well focused beverage list that highlights unique sodas, top quality Korean Teas, Local/Asian beers, Our Favorite Saki/Korean Wines, and Nerdy Global wines by the glass.

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