By now, you've probably been offended by Alison Gold's parody-style, teen-boppy song "I Love Chinese Food". A recent lunch hosted by the Korean Ministry of Agriculture, Food, and Rural Affairs in a ballroom at The Plaza Hotel, left us humming an embarassing tune along the lines of "I love Korean food..."
When many people think Korean food, they think kimchi, a pickled cabbage condiment that can be spicy and acidic. Though the fermented flavor turns some off, there are plenty of other notable dishes in Korean cuisine that can suit any palate. From crispy pajeon vegetable pancakes to galbi jjiim short rips to a bowl of savory rice and vegetable bimbimbap or japchae, the traditional Korean glass noodles with vegetables, each staple of Korean cuisine resembles a dish from other cultures, yet still has its own flavors and textures.
Are you going mad for chicken? Don’t just wing it and settle for regular fried chicken. If you’re going to satisfy your craving, you might as well go all out and experience one of the best fried chickens the city has to offer.
Mad For Chicken houses the famous Korean fried chicken, which is crispier and less greasy in comparison to other fried chicken out there.
Our friends had been egging us on to try the chicken. So on a Saturday night, while the air was crisp and chilly, we arrived at the Flushing location for dinner and waited 20 minutes to be seated. We took that as a good sign. When there’s a line, the food is most certainly divine. Besides, 20 minutes is a pretty standard waiting time for restaurants in New York.
Koreatown may be small, but it is home to some of the best Korean cuisines in the city. Take Kunjip Korean Restaurant, for instance. Tucked between neon signs, its brown canopy roof protrudes over the sidewalk, making it easy to spot. Kunjip is almost always crowded, and you know what they say about busy restaurants: the bigger the crowd, the better the food.
Don’t be surprised if you have to wait 20 to 30 minutes to be seated, especially during lunch or dinner time. The waiters will usher you to the back of the restaurant to wait, while they scurry around writing orders and passing dishes. It’s a madhouse in there.
The end of August marked a great occasion for the Glaze Teriyaki chain. Hailing from Seattle, Glaze Teriyaki showcases delectable Japanese/Korean street food to metropolitan areas. Glaze Teriyaki opened its first restaurant in Midtown East in New York in 2010, and after much success, the branch has expanded to Union Square.
Owner Paul Krug and Chef Dennis Lake joined forces to open this second location downtown. The menu at the Union Square location remains the same as its Midtown sister, and trust us, this is a good thing. The simple menu consists of traditional teriyaki plates, where you can choose from chargrilled chicken thigh or breast, Japanese bbq hangar steak, organic salmon, pork loin, wok vegetables, or soy maritnated tofu as your main entree. Served over a bed of short grain white or brown rice, along with a side salad, the dish is a steal, with prices from $6.75-$9.50. The dish comes with so much food, it's enough for two meals. Pair with it some side dishes and you'll leave a happy customer. Sides range from $3-$5 with options like edamame, cold sesame soba noodles, shishito peppers cucumber salad, crispy gyoza, and spicy Asian bbq pickles. Chef Dennis Lake is passionate about the Glaze Teriyaki franchise and sure knows how to whip up some good grub. Another plus of dining at Glaze Teriyaki, besides the fact that it's quick and affordable, is that the restaurant is dedicated to using all natural proteins and local products whenever possible.
You might be surprised who the most recent person to think the Mission could be the next hot spot for Asian cuisine, but trust me, things are heating up in the neighborhood! The hottest spot (not only in the Mission, but perhaps in the whole of San Francisco) is Mission Chinese Food. Chef Danny Bowien set up shop in Lung Shan Restaurant. What once was merely a pop-up has quickly gained notoriety as one of the top ten best new restaurants in America according to GQ’s Alan Richman. The Chinese-American fusion won’t break the bank like most other San Francisco establishments and if you are lucky you might just leave with your mind blown.
Hubba hubba. Cute? Check. Successful? Check. Smart? Check. Able to cook? Check. Single? Hope so.
Okay, so this blog is not all about super hottie Chef Sosa (but damn, who isn't weak in the knees for men who can cook?) it's actually about something bigger and more important...the love for food.
Well, this man, Angelo Sosa, restauranteur/chef and Top Chef runner-up, is the brainz behind the kitchenwork at the rave-reviewed restaurant, Social Eatz.
The eclectic menu can be described as "mouthwatering", "like a drug", and "orgasmic." After hearing these bizarre yet curiosity-inducing reviews, we decided to check the place out. (Plus, we're complete foodies--bad characteristic for beach body season!) The restaurant was modern, well-furnished, had a mixed crowd, very busy but-not-overwhelmingly-loud-where-you-can't-even-hear-the-person-next-to-you, had a friendly staff and most importantly, had a well-stocked bar. We decided to order the most rave-reviewed menu item: the bibimbap burger.