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Jung Sik Dang


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#1 changeup

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Posted 13 January 2011 - 01:28 AM

First heard of this restaurant through someone in the restaurant business, seems like fine dining Korean is gonna happen in NY this year:

http://tribecacitize...ng-chanterelle/

Word is that they are aiming high and making significant capital investments, expecting to stick around a long time.

#2 nuxvomica

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Posted 13 January 2011 - 03:49 AM

sounds interesting, changeup
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#3 g.johnson

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Posted 13 January 2011 - 04:54 AM

Why would anyone pay more than a couple of dollars for pickled cabbage? Just for the carved carrots?
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#4 Orik

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Posted 13 January 2011 - 01:04 PM

Don't forget rotten squid. You'd pay someone to rot your squid, wouldn't you?

http://www.youtube.com/watch?v=B0qSB2RV0FM&feature=player_embedded



The pictures from the Seoul location don't look promising, seems like he was really influenced by Zuberoa and Akelare, but we'll see:

http://logonfood.com...jung-sikĀ dang/
I never said that

#5 Anthony Bonner

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Posted 13 January 2011 - 01:07 PM

I don't know which mistranslation of jowl I prefer - Catalans calling it "face" or Koreans calling it "jaw"
Why not mayo?

#6 Orik

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Posted 13 January 2011 - 01:12 PM

That might be the writer's doing.
I just noticed the price though - $40. I'm sure it won't be the same here.
I never said that

#7 Anthony Bonner

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Posted 13 January 2011 - 01:14 PM

That might be the writer's doing.
I just noticed the price though - $40. I'm sure it won't be the same here.

so danes call it jaw

look at this - reads exactly like a review of an "NBC" place - even included the veg provenance.
http://logonfood.com...th-sorteĀ hest/
Why not mayo?

#8 Suzanne F

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Posted 13 January 2011 - 03:05 PM

<snip>
The pictures from the Seoul location don't look promising, seems like he was really influenced by Zuberoa and Akelare, but we'll see:

http://logonfood.com...jung-sikĀ dang/

This is why I don't read blogs much: the writer doesn't know enough about the food, and can't spell.

However, I think the visuals are, in fact, promising. That sort of thing should go over well -- at least as well as Tamarind Tribeca -- so long as it is promoted more as high-end than Korean. Korean is not necessarily equated with cheap in Tribeca; for example, even if it has turned into more of a lounge, Kori has been around for many years now. And I can't recall the name, but I think there's another relatively expensive Korean place somewhere down here. It's not all Seh Ja Meh and Koreatown, you know.

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

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deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#9 changeup

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Posted 19 September 2011 - 03:36 PM

Now open - 5 courses, $125.

#10 changeup

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Posted 19 September 2011 - 04:56 PM

Now with photos:

http://www.flickr.co...57627694310736/

#11 Suzanne F

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Posted 19 September 2011 - 09:54 PM

Hmm. Might try it sometime Paul is away.

If I can get over my sadness that it's not Chanterelle.

I don't want to seem obsessed with this, but . . . -- Sneakeater, August 13, 2014

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#12 Sneakeater

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Posted 19 September 2011 - 09:57 PM

I won't lie: I think this is the fall opening I'm most excited about.
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#13 TaliesinNYC

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Posted 19 September 2011 - 10:03 PM

I guess you're just not into neurogastronomy. ;)

#14 hcbk0702

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Posted 19 September 2011 - 10:10 PM

Intrigued, but I can't help being very skeptical. It would be neat if this place turned out to be good.

#15 Sneakeater

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Posted 19 September 2011 - 10:22 PM

I guess you're just not into neurogastronomy. ;)


To tell you the truth, that's the one I'm second most excited about.

(Better rush over before it closes.)
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