On the quiet side of 61st Street and Lexington is Chimichurri Grill East, an elegant, yet vivacious Argentinian steakhouse. The jewel of the menu is obvious: succulent, grass-fed black Angus steaks. These have been wet aged for over 32 days. Sustainable fish, free range, hormone-free, lamb, poultry and pork also grace the menu, alongside homemade fresh pasta, homemade desserts on a menu that is expertly curated by Chef Don Carlos. But let's not forget the empanadas! Crunchy and delightful empanadas caseras are stuffed with grass-fed beef, free -range chicken, manchego cheese and swiss chard. Ask Chef Don Carlos about the "Raviolis de My Vieja," there is a fun story behind that.
There are physical jewels too. Enter the main dining room, and you are greeted by a beautiful crystal chandelier, imparting a beautiful speckle of light across the white table cloths and softly colored walls - perfect for a romantic dinner or exciting tango dance party!
133 East 61 Street NY, NY 10065
This summer, I will be speaking on the future of dining trends at WHITESPACE 2017 at the SVA Theater in New York City, presented by ESP Trendlab. WHITESPACE is a conference that introduces fresh perspectives on trends, product design, market research and the arts for professionals across industries: fashion, home interiors, fragrance, beauty, automotive and consumer products.
I'll be joined by top international trend experts, thinkers and influencers — an immersion in presentations, installations and interactions that impact the way people think, create and compete in the marketplace.
A favorite destination for Ernest Hemingway, Jimmy Buffett, and many more, Key West is known for its palm lined streets and fish that is fresh enough to draw any committed culinary traveler. With a distinct mixture of cultures, the island is not only home to a strong seafood scene, but a tantalizing fusion of cuisines. At night, the street a lit up with vibrant sidewalk cafes that lure in passersby with delicious scents of their specialties. Live music and hopping bars are the perfect pairings to watch the sunset into the Gulf of Mexico.Read More
Korean restaurants are no longer considered just “ethnic food” joints, but rather, leading the entire culinary scene in an outstanding manner. Chefs like Roy Choi and David Chang as well as fine dining, modern Korean restaurants like Oiji are setting the tone for what is trendy, delicious and gastronomically forward-thinking.
Oiji chefs Brian Kim, Tae Kyung Ku, and general manager Max Soh share with us how Korean food and dining has grown from family-owned establishments to star chef status, with a little help from K-pop.
What is your morning routine?
TK Ku: I spend time with my family cooking breakfast, spending time with my baby, sometimes going to the Farmers’ Market.
Brian Kim: I go to the gym and the Farmers’ Market.
Have you noticed any recent trends or movements that have helped shape Korean cuisine in the United States and beyond?
Young chefs and restaurateurs started opening restaurants outside of Koreatown and have succeeded. Chef Jungsik, Simon Kim from Piora, Hooni Kim from Danji are great examples. Restaurant popularity increasingly revolves around chefs rather than on being family-owned. The K-pop trend definitely helped shape Korean business in general.
What is it about Korean food or flavors that has been catching on with Western diners/palates?
Savory, Spicy, Fermented and Umami flavors. Subtle fermented flavors have also been catching on.
How has Korean food and dining differentiated itself amongst other popular Asian cuisines like Japanese or Chinese in the United States and across the globe?
Korean food has lots of fermented product. Our technique of aging/preserving food makes Korean food unique from the cuisine of other Asian countries.
Why is Korean food on the rise right now, then as opposed to a decade ago?
I think it has to do with the history of immigration. The Chinese and Japanese settled in the United States far earlier then Koreans did. The U.S. population is becoming more diverse now than ever. People’s palates are becoming diverse as well.
How does the food at Oiji set itself apart from other Korean restaurants in the US?
We don’t serve banchan (side dishes). Traditionally, Korean food is consumed with varieties of banchan, a main dish and rice. At Oiji we create a dish so that it works by itself. We want guests to experience multiple main dishes in smaller portions.
Are there other countries or areas outside of the United States and Korea where Korean food is a shaping the culinary scene or taking off in a thoughtful, creative way?
Korean restaurants are highly recognized in Asian destinations like Hong Kong, Taiwan, China and Japan. Australia will be one of them because of the country’s distinctive Korean population.