Ansan Italian restaurant for anchovy pasta: That Man's Italian

At That Man's Italian Restaurant & Lounge (그남자의이태리식당&라운지) in Jungang-dong, Ansan, I had cream soup, anchovy oil pasta, and lamb chop steak. The gently spicy pasta and moist lamb chops especially stayed with me.

Where is the Ansan Italian restaurant, and what parking support is listed?

The restaurant is on the sixth floor of Dongwon Building, 40 Gojan 1-gil, Danwon-gu, Ansan-si, Gyeonggi-do, South Korea. The hours listed in the original post are noon to 10 p.m. from Tuesday through Sunday, with regular closure on Mondays.

According to the information provided at the time of my visit, one hour of parking was supported at the public parking lot in front of Dongwon Building. If using the Lotte Cinema Central Lak parking lot, the support was ₩2,000 in cash.

Are there private rooms and a terrace for family gatherings?

The entrance had a green, leafy feel, while the interior felt bright and tidy overall.

There were private rooms with seating for groups further inside. On the day I visited, one family had rented a room for a first-birthday party. I thought it would suit family gatherings, group gatherings, or meetings to hand out wedding invitations.

There was seating on the outdoor terrace as well. That day, families were taking first-birthday photos on the flower-decorated terrace. I felt it would be nice to eat outside when the weather is good.

How are the à la carte menu and course meals structured?

There were both à la carte dishes and course meals. This time, I ordered à la carte and only looked over the course composition.

The course meal was ₩65,900 per person according to the original post. It included bread before the meal, a cold appetizer, a warm appetizer, the cream soup of the day, pasta or risotto, sorbet, steak, the dessert of the day, and coffee or tea.

Appetizers included eggplant involtini, anchovy and scallop gratin, wild Tongyeong rock-octopus ratatouille gratin, milk pudding, and truffle fries.

For salad, I could choose ricotta cheese, burrata cheese, or spicy chicken, and I was told that the cream soup of the day changes daily. The steak choices were lamb chops and wagyu.

The pasta selection included seafood spaghetti, pescatore, spicy chicken tomato, aglio e olio, anchovy scallop oil, carbonara, jambon cream paccheri, and truffle cream paccheri. Risotto choices were squid-ink and shrimp rosé.

Desserts included house-made fruit sorbet, vanilla ice cream with chocolate brownie, egg tart with vanilla ice cream, and affogato. Wine, highballs, and beer were also sold.

There were drinks, coffee, and tea, along with a wide range of wines. I thought it would also suit a day when I wanted wine with my meal.

At the time of my visit, there was also an event offering an egg tart and ice cream for a Naver receipt photo review. The notice said it could be used together with other coupons.

How were the bread before the meal and cream soup of the day?

The bread before the meal arrived warm and toasted, with balsamic vinegar and olive oil.

The bread was crisp outside and moist inside. It had a subtle onion aroma.

The cream soup of the day that I ordered as an appetizer was Chodang sweet corn soup. The sweet corn aroma and rich cream worked well together, and I liked its smooth texture.

The pickles served alongside were cucumber and radish. Their clean flavor made them nice to eat between bites.

How salty and spicy is the anchovy oil pasta?

For my mains, I ordered the chef-recommended anchovy oil pasta and lamb chop steak.

The anchovy oil pasta contained olive oil, garlic, and scallop meat. It was an oil pasta with a gentle spicy flavor.

It was slightly salty, and the spice kept it from feeling rich to me. It also had plenty of zucchini, which was good to eat with the pasta.

How was the medium-rare lamb chop steak?

The lamb chop steak came with two chops, and I could choose the doneness. I ordered it medium rare.

Whole-grain mustard and mint jelly came as sauces, along with salt and pepper. The mint jelly went well with the lamb chops.

The garnish was zucchini, cherry tomatoes, eggplant, and oyster mushrooms. The vegetables were cooked just right and paired well with the lamb chops.

The medium-rare meat was moist and tender. It had the texture I wanted, so I was pleased with my choice of doneness.

I did not find it dry or notice the characteristic smell of lamb. I usually choose beef steak at Western restaurants, but this was my first time choosing lamb chop steak, and I was happy with it as a different choice.

I ate the lamb chops alternately with the sauces and grilled vegetables.

I liked the soup, pasta, and lamb chop steak I had this time. Seeing the bright interior and terrace atmosphere, I thought it would suit an anniversary meal as well. Next time, I would like to try a course meal.