The media has made much of the Korean-Italian mash-up at the heart of Piora (430 Hudson Street, 212-960-3801), the West Village restaurant opened by Simon Kim and chef Chris Cipollone last year, but Cipollone insists that to focus on fusion is to miss the point: "We're a modern American restaurant," ... More >>
Keeping your noodles cold and refreshing The night before last I had the pleasure of dining with Matt Robard, one of the critics who participated in the new Korean Restaurant Guide: New York. This publication of the Korean Food Foundation, an arm of the Korean government, is available as a free pa ... More >>
Wild adventures in a Koreatown food court
An odd Hong Kong café lurks down an alleyway
For this week's review, I went to two new casual Vietnamese spots in the East Village. The first, Sao Mai, offers your standard --though fresh and flavorful -- selection of Viet fare, including pho, bun, and grilled meat dishes. The other, Xe May Sandwich Shop, specializes in banh mi, but also off ... More >>
Uzbek-Korean-Russian food, you say? Head on out.
OK, so everyone's guessed that I'm eating at a Korean restaurant, which is correct, but no one's named the spot so far. So here's a clue to help you all out with this week's Where Am I Eating?
In Koreatown, bibimbap -- veggies, chili paste, beef, and a fried egg served over rice -- often comes crackling in a stone bowl.
This week in the Voice, Robert Sietsema tries Tapas at West Village newcomer Tertulia. He loves the piqueos, but advises against the main picks, as they seem "poorly executed." Lauren Shockey samples the spice of dining life with Hot Kitchen, an East Village Chinese resto. The only not-so-hot plat ... More >>
Savagecorp / FlickrRob Z. Asks: I am fascinated by Korean food due to watching Korean dramas. I have made a dish or two at home but would love to try out an actual restaurant. I don't eat non-halal food but will eat fish and everything else that is not meat. And would love if it is cheap a ... More >>
Lauren ShockeyKalBQ's kimchi tacoWe're big fans of multi-functional spaces. Why specialize in one type of service or food when you can do multiple ones? Banh Mi Saigon Bakery, for example - who doesn't want a jewelry store and a Vietnamese sandwich shop? So when we heard about KalBQ, a new ... More >>
RodaleMore than just kimchiUntil now, Jean-Georges was the Vongerichten with the culinary clout, but his wife Marja is getting into the fray with her new PBS television show and cookbook, the Kimchi Chronicles. The New York Daily News profiles her today, learning about how her desire for Kor ... More >>
As you may know, our weekly dining and drinking newsletter features all the coolest epicurean events in the city. Sign up for it here! Marc Forgione with Bryan Miller 92nd Street Y in Tribeca Monday, July 25 at noon Former New York Times restaurant critic and food writer Bryan Miller interviews Iro ... More >>
Duty, Heart & Korean Soul in a Jar: Arirang Kimchi from SkeeterNYC on Vimeo. In her latest Food Curated video, Liza de Guia trains her lens on Arirang Kimchi, the 30-year-old kimchi company whose jars of fermented vegetables are a staple of Korean markets all along the East Coast. Arirang, which me ... More >>
flickr/jetaloneWhere's the beef? Right here.Steve S. Asks: I want to impress my lady with a non-boring date. Something like Korean barbecue where it's not just the same old dinner. What are some interactive options for us? Dear Steve: I love interactive dates where you get to cook your own ... More >>
Woo Lae Oak is the latest restaurant to fall victim to lease renegotiation: after 12 years at 148 Mercer Street, the upscale Korean restaurant will close its doors at the end of May.
Photo courtesy Hooni KimHooni Kim, Business Man and ChefYesterday we spoke with Danji chef Hooni Kim about merging French culinary technique with Korean flavors. Today he shares his wisdom with young chefs who want to own their own restaurants.
Photo courtesy Hooni KimWhere does the chef feast? Central Park, of course!David Chang might be the best-known chef in New York City with Korean blood, but Hooni Kim is hoping that'll soon change. He's just opened Danji, a tiny restaurant serving a menu of traditional and modern small plates ... More >>
Wikimedia CommonsWill your coworkers enjoy the ambiance produced by your Korean fermented salted anchovies? For this week's "Ask the Critic," the Fork in the Road staff tries to answer a nagging, stinking question of our own: What's the proper etiquette for eating super-smelly food in an offi ... More >>
Victoria BekiempisQueen Anne donated her Stilton Momofuku Milk bar's kimchi and bleu cheese croissant sounds like it should consist of an off-putting combo: pickled, vinegar-soaked cabbage and pungent, creamy curds tucked into the doughy recesses of a French pastry. But the problemo with the ... More >>
egg/FlickrKimchi, sans taco."When people talk about Korean food," Phil Lee says, "it's about kimchi or Korean barbecue." In two to three weeks' time, he hopes people will be buying both at the Kimchi Taco Truck. Lee, a longtime general manager for BR Guest, is launching the truck with Youngsu ... More >>
thrillistKorean BBQ hits the streets.Korean tacos have been something of a Holy Grail of food truck grub since the whole Kogi-coming-to-New York brouhaha of 2009. The new Korilla BBQ Truck might be just the thing to make us forget all about that mess. Thrillist is reporting that Korilla will ... More >>
From the ashes of the former Jeollado space on East 4th Street has risen Mono Mono, a Korean fried chicken joint promising both poultry and vinyl. The so-called Analog Music Pub and Eatery first made its intentions public at the end of August, promising on its website "the best Korean fried ... More >>
It looks like the cavernous confines of the old Jeollado space on East 4th Street will soon be filled with the fumes of deep-fried poultry: according to plywood signage obscuring its facade, Mono Mono, a Korean fried chicken joint, will open its doors in the near future.
When River Barrel opened in Greenpoint in January 2009, it served that familiar brand of new American/gastropubby food--burgers, trout, duck spring rolls, truffle mac-and-cheese. Et Cetera. But when the chef quit, the owner, Lisa Kim, reportedly started adding her own Korean home cooking to t ... More >>
Where curds and kimchi meet and mingle. For those of us who spent a certain portion of last summer consuming Anne Saxelby's grilled cheese sandwiches at the Brooklyn Flea, the news that she would not return for this season's market was cause for, if not mourning, then certainly disappointmen ... More >>
The food is offally good at a new West Village Japanese-Korean spot
Say cheese.Mother in Law's Kimchi's Lauryn Chun is not shy about pairing her fiery fermented cabbage with unexpected partners -- last November, she did a wine and kimchi tasting, and tomorrow, she'll collaborate with Anne Saxelby to pair kimchi and cheese.
Before she started making kimchi, Lauryn Chun made a living as a marketing consultant in the wine business. While those professions wouldn't seem to occupy much common ground, teaching people about wine gave Chun excellent training for educating customers about the Korean fermented and spice ... More >>
We all know people who are obsessed with making their own jam, pickles, cakes, or kimchi for friends, but it's difficult to break into selling to the public--licenses and access to a commercial kitchen are hard to come by, and expensive. But the new Greenpoint Food Market, which will launc ... More >>
When Tribeca's Province Canteen closed, many were disappointed--not because the place's mantao sandwiches were as traditional as they are at, say, Andy's in Rego Park, or as impeccably sourced as the those at Momofuku, but because the place offered a wide range of flavorful, spicy, unusual sandwich ... More >>
Left: Sauteed eggplant; Right: Spicy buckwheat noodles topped with boolgogi Quality, accessible, authentic Korean cookbooks are hard to come by. Ably filling that gap is Cecilia Hae-Jin Lee's Quick and Easy Korean Cooking, which just came out in March. It's filled with more than 70 recipes, most o ... More >>
New York chef Ji Cha grew up in her father's theater-district Korean restaurant and always knew she wanted to be a chef. She recently appeared on the current season of Hell's Kitchen, and was one of the most talented members of the woman's team, before an injury forced her to leave the show. Today, ... More >>
This week, my column is on Ga Si Ri, a charcoal Korean barbecue spot in Flushing. (Right now the picture that's up with the column isn't actually of Ga Si Ri.) I love this place, even though it seems that you can only get the kalbi (short ribs) grilled over the coals--everything else over gas. But t ... More >>
A Korean charcoal-barbecue spot for pyro-maniacs and pork-aholics
A $4 box o'food: Tempura zucchini, spicy pickled green chiles, rice, veggies, omeletThere's an interesting row of businesses on the Horace Harding Expressway, which sandwiches the LIE near the Queens/Long Island border. Bagel Oasis is there, as well as a number of Korean barbecue places and Middle E ... More >>
Bon Chon Chicken, now available in the East Village, hooray Boka joined the St. Mark's Place yakitori and noodle row about a month and a half ago. It's owned by a Korean family (so says the very hurried woman who answers the phone and then hangs up on all other questions), but calls itself fusion K ... More >>
The Han Ah Reum Korean market on the 32nd Street Koreatown stretch is, as far as I have found, the best Korean grocery in Manhattan. (There's a bigger, better Han Ah Reum in Flushing, the neighborhood with the most delicious things per square mile.) The Manhattan Han Ah Reum branch manages to squee ... More >>
Manhattan food carts for the drungry
Inside a crippling addiction to Korean pickled cabbage
From blood to blog in Northern Boulevard's Koreatown
Just Like Chili in Flushing's Murray Hill