At Koy, Dumplings Meet Carnitas and Merguez Meets Kimchi

If you've visited Volle Nolle at any point since April, you've encountered chef Sebastian Martinez' playful, ever-changing small plates at a restaurant that once focused on sandwiches, then closed to make way for the long-term Whisk pop-up before reopening in its present form. Soon, Martinez will also be lending his talents to Koy, a Korean fusion restaurant opening later this month in the former UBurger space near Faneuil Hall (16 North Street).

Not much information has leaked out about Koy yet, but it looks like it's not going to be a standard bulgogi-and-bibimbap type of place. The chef has been sharing some attractive dishes on his Instagram account (which is a must-follow, by the way). A few examples of what you might expect from the Koy menu, based on Martinez' photos:

• Whole fried snapper with sesame salad, herbs, grilled lemon, and sweet chili sauce
• Blistered long hot peppers with fermented white bean, apple vinegar, raw peanuts, and sesame leaves
• Flap steak tartare with masago, dried shrimp, seared cucumber, and singo pear
• Carnitas dumplings with queso fresco, ripped cilantro, honey, olive oil, and black vinegar
• Kimchi fried rice with grilled merguez and sweet soy
• Lacquered short rib with green onion salad, smoked sweet onion, hot pepper powder, and sesame