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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/

sandwiches that are large and filling and do not contain tuna or prawns


#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.

sandwiches that are large and filling and do not contain tuna or prawns


#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.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

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#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.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

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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