Chef-owner Brian Baik's Bar 109 is a companion to his upcoming fine-dining seafood restaurant Corridor 109

Bar 109, a companion bar to the soon-to-open seafood restaurant Corridor 109, made its debut in Melrose Hill in late July and has been quickly building steam.

The project began four years ago, when native Angeleno chef and owner Brian Baik launched a series of high-end pop-up dinners on Monday night at his parents' restaurant Kobawoo House. Balk previously cut his teeth at esteemed New York restaurants Bouley, Eleven Madison Park, the Chef's Table at Brooklyn Fare and Sushi Noz.

Baik's business and culinary school experience as well as his work experience at Michelin-starred restaurants primed him to create a compelling menu for Corridor 109 and Bar 109. Bar 109's opening menu features signature cocktails like Ichigo Punch, a mixed drink with vodka, mezcal, Jumani sake, strawberry, basil and clarified milk -- plus sake and sparkling, red, white, rose, and orange wine.

Bar snacks include a shrimp cocktail with house-made cocktail sauce and a smoked fish dip with sashimi-grade salmon.

When Corridor 109 opens its doors, it'll consist of a 12-seat chef's counter with a 10-course seafood tasting menu and wine pairings.

Sake sommelier Kayla Garcia, a precocious 28-year-old who was the previous head bartender of award-winning Chicago bar Kumiko, helms Bar 109. Additionally, master sommelier Michaël Engelman, who has worked in restaurants and hospitality around the world for over 20 years, is the curator of wines for Bar 109.

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The atmosphere was curated by award-winning firm Montalba Architects, behind both the Bar 109 and Corridor 109 venues. Montalba created a modern and refined space, adding a forest gold marble bar-top held up by raw blackened stainless steel.

Bar 109 customers can pull up a chair to the bar counter, or enjoy their drinks and snacks in elliptical banquettes. Check it out from 6 p.m. to 12 a.m, Tuesday to Saturday.