We’re opening the doors. New cities, new neighborhoods, new late-night rooms — built the same way the first one was: anju to share, sool to slow down, and a stool with your name on it.
A Jilli is a Jilli because of the things that never change — and it is yours because of the things that do.
Seventy percent of the menu is core: the anju and sool that made the room what it is, cooked to the house standard in every city. Thirty percent is creative — your neighborhood, your farmers, your late-night idea — curated with the founders’ kitchen so it still tastes like home.
We filter, we curate, we protect the brand. You run the room.
The framework behind every Jilli menu. Core keeps the room recognizable; creative keeps it alive.
Identity, room design, The Jilli Times menu system, Jill the mascot, tone of voice — everything that makes a Jilli feel like a Jilli.
Chef Justin Min’s core recipes and SOPs, opening training at the founder’s table in Koreatown, and ongoing curation of your creative 30.
Makgeolli, soju and cocktail lists with maker relationships, the 7:3 standard, and the house rules that keep the pours honest.
Launch calendar, social brief, press outreach playbook.
Seasonal menu updates, licensee FAQ, founder office hours, and a group chat that never really sleeps.
You choose the block. We help you choose the wood, the mural, and the first twenty-five people.
Hospitality people first. You’ve run a room, or you’re ready to. You understand that a sool jib lives on regulars, and that regulars are made one two-handed pour at a time. You have a city in mind and a reason it needs this.
Who you’d put behind the bar, and what you want the room to feel like at midnight. We’ll write back. We read every one. Promise.