4.3
Superb
211 Reviews
536 East 5th Street, New York · 7.88 miles
Customers’ favorites
- Fried Chicken Sliders
- Chicken Liver Mousse
- Scallion Pancakes
- Scallop Dumplings
“First and foremost, some people should simply not be allowed to leave reviews lol. I read someone said the pig out is more for three people lmao (there was more. But no reason to share those trash opinions). Unbelievable. Anywayyyyyyy …. Had a wonderful time tonight. Came in and got a myself a couple plates. Each meal was full of flavor and well done and well prepared. The waitress I had the pleasure of taking care of me was amazing. I had the Quail and the Pig Out (for two). Except no way in hell am I sharing that with anyone lol. I ate that for myself!!! I will say the pig out was such a cool and different kind of take on food. It’s one of those plates. You’ll probably always remember. I have dine at James beer award, winning new restaurants, and all sorts of Michelin rated and starred restaurants. The pig out is a meal I will always remember. And to me that says something. And this is what the pig out is all about and worth the hype in my opinion … The Pig Out. Chef Chen takes whole Berkshire pork bellies and cures them in thyme, ginger and salt for five hours before confiting them in duck fat for 15 hours. He then shreds the meat and lays it out on a sheet of pig skin, pressing it down and allowing it to cool. This create a terrine of sorts, with the gelatin in the meat binding everything. Once cooled, the pork is sliced into two inch diamonds and heated in a pan, rendering the skin shatteringly crisp. The pork is served with an arugula salad dotted with persimmons (the fruit changes seasonally) and candied walnuts, peanut noodles, a ginger scallion sauce, and a squeeze bottle of sambal. Chen recommends putting a little of the last two on each each piece of pork to achieve the “perfect bite.” And there you go!!! if you’re in the area absolutely worth a trip. Go enjoy. It’s worth your time.”
Korean · $
