Mile End’s Petit Séoul seats 54 across banquettes, sturdy tables, and a bar, with a room that suits both a solo lunch and a dinner with friends. Chefs Hey Jung Sim and Young Mi Kwon keep the menu grounded in authenticity. The jungshik format is a reliable entry point: steamed rice with leaf vegetables, fermented daikon, ssamjang, and miso soup, with a choice of protein spanning bulgogi, jeyuk, samgyeopsal, dakkalbi, bossam, or galbi. Starters hold their own: homemade mandoo in beef or kimchi versions, a seafood pancake with sweet potato and spring onion, chicken wings three ways, yukhoe, and takoyaki. Jjigae covers soondubu, kimchi, budae, and gamjatang; dolsot bibimbap, ttukbaegi bulgogi, and ramen fill out the mains. Soju and Asian beers available.