Tuesday, August 11, 2015

"Such dishes are a reminder of how far Korean cuisine has come in Manhattan over the past decade, adapting to local palates and expanding past the DIY grilled meat, dumpling, and karaoke parlors of Midtown or St. Marks. David Chang's Momofuku empire, while largely a collection eclectic American restaurants, deserves credit in this regard, for introducing a certain class of food-crazed Westerners to the to the joys of eating lettuce-wrapped pork, and for proving that large-format Korean fried chicken can merit luxury status with a $135 price tag. Then there's Hooni Kim's Danji and Hanjan, two trendsetters whose non-GMO meats command sizable crowds and higher prices than the cheaper commodity fare one finds in certain K-town restaurants. And the fact that the two-Michelin-starred Jungsik is still open proves that at least some folks are willing to spend $180 on Korean tasting menus. So while New York has maintained a somewhat complicated relationship with high-end Chinese or Mexican fare in recent years, the city has generally accepted ambitious, creative Korean cuisine with slightly more open arms."

From the August 11, 2015, Eater article, Oiji Instantly Ranks Among New York's Best Modern Korean Restaurants. Written by Ryan Sutton.

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