Blunted in the Walk-In: Eddie and Prodigy Eat Korean at Jung Sik
For too long, “modern” has meant taking foreign flavors and applying French technique, service, and a 200% mark-up on something you could get in an ethnic neighborhood. In the last decade, a lot of chefs have finally acknowledged French guilt and worked under the banner of New American. I love it. They’re cognizant of pricing, integrity of cuisine, and they respect the ingredients. Those that decided to take it a step further—traveling and working in the country of origin—now also respect the technique and I applaud them. It's dope to see people who want to see how we do it before impressing their hotel pans and ovens on us. Going into those restaurants, I also don’t expect authentic and nor should you. Chefs are artists choosing to tell a story on plates. They aren’t trying to write the next Romance of the Three Kingdoms, they’re selling you a personal snapshot of one period or inspiration in their lives. Kareem doing Kung-Fu is a beautiful thing.
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