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Jungsik - one of the best restaurants in the city! (lots of photos)

Cheeryvisage Nov 2, 2011 05:20 PM

I had dinner at Jungsik last week. It looks like the restaurant had been listening to feedback! They've made a number of tweaks, all for the better.

1. The 5-course prix-fixe is now $115, down from $125. They have also added a 3-course prix-fixe option for $80. The 3-course prix-fixe consists of Salad, Rice / Noodle, Seafood or Meat.

2. The service had gotten quite polished. They used a crumb brush for clearing tables of crumbs. The silverware were all placed correctly. And yes, the bread was served near the beginning of the meal, right after the parade of amuses (a la EMP). The management is also encouraging diners to give feedback and it seems to be taking the comments very seriously.

I ordered the tasting menu since it seemed people's favorite dishes were mostly from the tasting and the server billed it as a menu of "the chef's signature dishes". I can say that every single item, every single bite I had was fantastic, but the special stand-outs were:

Amuse Bouche #1 - Foie Gras Mousse with Black Raspberry
WOW. This was even better than Jean Georges' Foie Gras Brulee. The terrine was wonderfully creamy and smooth, yet the raspberry's sweetness and acidity perfectly countered its rich earthiness. I get foie gras fatigued rather easily (once I couldn't even finish the foie terrine at Per Se), but I totally could have had 3 more of these. I think this is my favorite cold foie preparation ever.

Egg White Bread Roll
Oh my god, this single bread roll was heaven. It was coated in an egg wash and tasted very "Asian" in that the roll was super airy and had a light hint of sweetness. You can get similarly sweet-flavored bread at Asian supermarkets anywhere, but this was the lightest, fluffiest, loveliest bread I've ever had. I couldn't quite understand him when the runner bearing the bread tray named the bread, but I think he said it was an "Egg White Roll". I also tried the Olive Roll and it was delicious, but the Egg White Roll was the supreme queen of breads.

Bibim - tomato, arugula sorbet
This is Jungsik's version of the caprese salad. I've read a couple of comments singing praises for this dish and I do admit I was still skeptical. "It's just a salad. How good can it be?" I probably swooned (quietly) at my corner of the room when I took my first bite. The arugula sorbet lifted the salad to a godly level by lending a cool, bright, refreshing note to the medley of greens and mozzarella. Extraordinary. Favorite salad of 2011 thus far? Definitely.

Crispy Snapper - shiitake mushroom sauce, oyster mushroom puree
I stared when the dish was brought in front of me. My, the snapper looked quite... prickly.... My server explained that in order to achieve super crispiness, the chef seared the snapper with scales on over extremely high heat until the scales crisped up and stood on their ends. I proceed to ask the dumb question of "Do you eat the scales?" He assured me that yes, you do eat the scales (that's the whole point!).
The fish crackled as I sliced a piece off. Upon taking the first bite, the roof of my mouth felt a brief tingly sensation from the prickle of the scales, then all of a sudden, the crispy scales shattered as my teeth bit through. I wasn't quite dumbstruck, but definitely had a "OMG, this is the most brilliant thing ever" moment. It elevated the concept of "crispy" to a new height. I don't think I'll ever forget the experience of eating this dish. Just reliving the memory sends me reeling all over again.

Like I said, the entire meal was wonderful. I know that I had expressed my skepticism about Jungsik's menu pricing. However, now that I've experienced the cuisine, I can honestly say that the $115 price tag for 5 courses is absolutely reasonable. In addition to the 5 courses listed on the menu, you also receive 4 amuses, 1 pre-dessert, 1 post-dessert, and petits fours. The chef is cooking at the highest level and can compete with the best in the city in my opinion. I certainly enjoyed my meal at Jungsik even more than the ones at the likes of Jean Georges and Le Bernardin.

Jungsik is doing something truly special. Please don't let the notion of the restaurant's Korean influences and the chef's Korean background pigeon-hole your thinking that Jungsik's cuisine is "over-priced Korean food". The refined, high quality food absolutely is not over-priced, nor would I call the cuisine "Korean" really. It's about as Korean as Momofuku Ko is.

I really hope Jungsik can flourish in NYC. Let go of your preconceived notions and give it a fair chance. Jungsik deserves more recognition. :)

For the full set and large resolution photos: http://flic.kr/s/aHsjwJgohL

-----
Jung Sik
2 Harrison St, New York, NY 10013

 
 
 
 
 
 
 
 
 
 
 
 
  1. p
    peter j Feb 28, 2012 02:06 PM

    Two stars from The New York Times.
    http://www.nytimes.com/2012/02/29/din...

    9 Replies
    1. re: peter j
      Cheeryvisage Feb 28, 2012 02:10 PM

      Thanks for the link!

      I thought Jungsik was (at least) 3 stars worthy though when compared to other 3 and 4 star restaurants I'd eaten at....

      1. re: Cheeryvisage
        p
        peter j Feb 28, 2012 02:17 PM

        Indeed, two stars from NYT can sometimes mean three AFAIC (e.g. Lincoln, SHO) so I plan to try it soon. Thanks for your first hand reports.

        Besides, there seemed to be a whiff of condescension in his review, but maybe I should read it again.

        1. re: Cheeryvisage
          kosmose7 Feb 28, 2012 02:55 PM

          I dined at Jungsik last night because I was afraid I wouldn't be able to book a table if Pete Wells awarded four stars to Jungsik (I'm just kidding. LOL). Jungsik's food was even better than what I tried on their opening day some months ago, although it was good enough for me then. I thought it was more sophisticated this time. I was impressed.

          1. re: kosmose7
            Cheeryvisage Feb 28, 2012 03:09 PM

            I went back to Jungsik about a month and a half ago. I definitely agree the food had gotten more sophisticated. I especially appreciated the play of flavors and textures in many of the dishes. I loved how a lot of them had a wonderful crisp-crunch element (quinoa in Sea Urchin, bread crumbs in Arctic Char, cabbage in Pork Belly, etc.). Not sure if it had anything to do with my dish choices, but I also thought the flavors had gotten more assertive the second time around.

            To be honest, I'm disappointed by Pete Wells's review. Jungsik is absolutely more than a 2-star restaurant.

            1. re: Cheeryvisage
              l
              lucyj Apr 20, 2012 11:34 AM

              From the website it seems like you can order a la carte now too? Or am I just imagining that?

              1. re: lucyj
                r
                RGR Apr 20, 2012 12:03 PM

                Though I've heard they're planning to offer a la carte and bar dining, I don't see anything that indicates that on the website. They have "Choice Menu" listed, but when I click on it nothing happens. You could call the restaurant and ask if they're offering it.

                Btw, I also heard they were planning to start serving lunch. But, again, there's nothing about it on the website.

                http://thewizardofroz.wordpress.com

                1. re: lucyj
                  beaulieu Apr 20, 2012 12:33 PM

                  I dined there on Tuesday and it was excellent. Why would anyone want to order à la carte when you can choose three courses on the smaller prix fixe?

                  1. re: beaulieu
                    l
                    lucyj Apr 20, 2012 06:12 PM

                    Well I haven't been yet and have no idea how substantial the three courses are but if I end up going with someone with a smaller appetite maybe they would want to not be locked in?

                    1. re: beaulieu
                      mizzanonymous Apr 22, 2012 07:03 AM

                      I agree, it was wonderful

          2. Cheeryvisage Feb 12, 2012 07:55 PM

            I came across this very nice Youtube video showcasing Jungsik, with Chef Yim narrating: http://youtu.be/w1lFe01fyN0

            2 Replies
            1. re: Cheeryvisage
              uhockey Feb 18, 2012 06:43 PM

              Impressive. Do you know if Chef Yim is back in the country/kitchen yet?

              http://endoedibles.com

              1. re: uhockey
                kosmose7 Feb 18, 2012 07:21 PM

                No, he is in Seoul now.

            2. c
              chowbie Jan 3, 2012 07:53 AM

              Went for an anniversary dinner last week. LOVED IT. Couldn't agree more with the OP. Please go!

              I don't understand why this place isn't getting more love. Is it because people can't reconcile Korean-influenced food with white-tablecloth, prix-fixe, haute cuisine? If so, people should get over it!! OK, I admit that I like strong flavours with my refined cuisine. But for my money, I preferred Jungsik to Brooklyn Fare (heresy, I know). The flavours were bolder and more interesting, and the seats were way more comfortable (corner banquettes rock).

              Highly recommend the "birthday rice", which was even better than the Korean risotto-type dish with the foie gras base. The chef should also consider making some of the amuse (the mini-slider, the bulgogi 'pizza' bite, and the fried chicken) into courses; they were amazing.

              Also, I reserved on Opentable saying it was an anniversary. They gave us free champagne and a special dessert decorated with "happy anniversary" on it.

              -----
              Jung Sik
              2 Harrison St, New York, NY 10013

              2 Replies
              1. re: chowbie
                Cheeryvisage Jan 3, 2012 11:02 AM

                I see that they changed the amuse line-up. Sad to see the foie gras go, but the new items look interesting too. Glad you had a great time!

                1. re: chowbie
                  p
                  Pan Jan 4, 2012 02:58 AM

                  Very classy! That's excellent service. I will consider this as a possible place for a special occasion.

                2. l
                  Lau Nov 25, 2011 10:09 AM

                  sounds great will have to try!

                  1 Reply
                  1. re: Lau
                    Cheeryvisage Nov 25, 2011 12:40 PM

                    Yeah! Hope you enjoy it!

                  2. p
                    Pan Nov 24, 2011 02:07 AM

                    Thanks for the review. As my girlfriend and I like Korean food a lot and also enjoy "fine dining" establishments that use excellent ingredients in interesting flavor combinations, I think this might be a good place to take her for her birthday this spring. But one thing I wonder about is, are there any aggressively spicy dishes like some of the ones we enjoy at Korean restaurants (e.g., some of the jigae)? Anything with large amounts of spicy kimchi or hot pepper or gojuchang? That's not a requirement, but at the very least, I'd be disappointed if anything is overly subtle or insipid.

                    7 Replies
                    1. re: Pan
                      Cheeryvisage Nov 25, 2011 08:06 AM

                      I don't believe there are any aggressively spicy dishes. The only spicy dish I ate was the "Spicy Kalguksu", which was not "aggressively spicy". Maybe others who have had other dishes can chime in, but I thought the flavors at Jungsik were more toned down when it comes to spiciness.

                      However, I seem to recall people commenting you can request kimchi for the kalbi dish.

                      1. re: Cheeryvisage
                        p
                        Pan Nov 25, 2011 12:13 PM

                        How strong are the flavors, then, in general? Is everything very subtle, or even without much hot pepper, is it better described as bursting with flavor?

                        1. re: Pan
                          Cheeryvisage Nov 25, 2011 12:34 PM

                          I can only speak for the dishes I ate, which were all from the tasting menu.

                          I think the flavors are generally assertive. The lightest-flavor dish I had was the fish course Crispy Snapper. The strongest were the Spicy Kalguksu (jalapeno spicy) and the Five Senses Pork (savory and sour). I have to say that if you prefer non-subtle dishes, the Crispy Snapper may not be the best choice, it's more restrained in terms of flavors probably because the chef wants to let the fish speak for itself and the focus of that dish is on the texture of the crispy scales anyway. Other than that dish, I thought pretty much everything else was very flavorful.

                          1. re: Cheeryvisage
                            p
                            Pan Nov 25, 2011 12:50 PM

                            Thanks a lot.

                            I can like subtly-flavored things, too, like a really fresh fish grilled with olive oil and a bit of garlic or oregano in an Italian or Greek restaurant. I just don't want everything to be insipid if I'm paying good money. It doesn't sound like that would be a problem at Jungsik. And the snapper sounds fascinating because it has scales, but I try to avoid overfished fishes like red snapper on principle.

                          2. re: Pan
                            r
                            RGR Nov 25, 2011 12:51 PM

                            Pan,

                            None of the dishes we had were spicy. Period. And I think it's safe to say that the chef intends the flavors to be very subtle. But that doesn't mean that the food lacks flavor. Far from it. Also, each dish incorporates differing textures, which I found very appealing. I think the style is best described as like fine French cuisine with subtle Korean flavors. So, if you are lookiing for hot and spicy, Jung Sik will disappoint you.

                            http://thewizardofroz.wordpress.com

                            1. re: RGR
                              p
                              Pan Nov 25, 2011 02:01 PM

                              I appreciate your clarifying that. I guess I'm not sure how I'll react to the cuisine. I've had great French meals and not so interesting French meals. I'll revisit this in February.

                              1. re: Pan
                                r
                                RGR Nov 25, 2011 02:56 PM

                                Just to clarify, this isn't French cuisine. But the chef was trained in French techniques, so the underpinnings are French.

                                http://theiwizardofroz.wordpress.com

                      2. Cheeryvisage Nov 21, 2011 09:06 AM

                        Wow, I'm super annoyed by NY Mag's review.

                        http://nymag.com/restaurants/reviews/...

                        I heartily disagree. One star? You got to be kidding me.

                        18 Replies
                        1. re: Cheeryvisage
                          r
                          RGR Nov 21, 2011 10:18 AM

                          Indeed, Cheeryvisage! I'm royally ticked! Platt's a complete idiot! With just a very few exceptions, he praises the cuisine and then screws them by awarding just one star because (a) it's not the "communal" food of Little Korea, and (b) he doesn't care for the ambiance. Same as what Sifton did to SHO Shaun Hergatt. As our friend Sneakeater comments below the review, Platt has helped kill fine dining in NYC. Past time for him to go!!

                          http://thewizardofroz.wordpress.com

                          1. re: Cheeryvisage
                            ZenKimchi Nov 21, 2011 04:45 PM

                            It's one of those conundrums I see when western critics eat at non-western restaurants. They want it to be more like the mom-and-pop ethnic fantasies they've built in their heads. Platt, though, showed he was out of his element when he called makgeolli a "rice wine."

                            1. re: ZenKimchi
                              u
                              uwsister Nov 21, 2011 08:56 PM

                              Exactly. His review didn't convince me at all.

                              1. re: ZenKimchi
                                sgordon Nov 22, 2011 12:56 PM

                                Well, "rice wine" IS the best way to describe it, at least to an American. I mean, calling sake a "rice wine" is also incorrect, but everyone does it. Semantics are malleable, especially when translating untranslatable things.

                                1. re: sgordon
                                  ZenKimchi Nov 22, 2011 04:49 PM

                                  It's becoming more common to refer to it as a rice beer or rice ale.

                                  1. re: ZenKimchi
                                    sgordon Nov 22, 2011 05:14 PM

                                    Becoming more common, sure, maybe - but far from common. Those are technically closer terms, yeah, but good luck getting America to start calling sake (and every other "rice wine") a "rice beer" instead. People started using the phrase because of the higher alcohol content and the fact that it was uncarbonated, and it stuck. They're used to it.

                                    Also, he was probably presented with it as "rice wine" by the staff. They didn't just pour some stuff in a cup with no explanation as to what it was. Obviously, they had to describe it to him SOMEhow, since it was something new to him that he was unfamiliar with. So someone at Jungsik must have made some reference to "rice wine" - or, god help them, "Korean sake" or something. They sure didn't say "beer" or he'd have reported it as such. Can't really blame Platt on that one. Blame him for other things, though, sure.

                                    1. re: sgordon
                                      ZenKimchi Nov 22, 2011 05:48 PM

                                      True. Well, we're trying to promote the "rice beer" term on our end. The problem with the Korean government is their obsession with pretension, insisting on calling it a rice wine in order to sound sophisticated--and actually serving it in wine glasses at functions.

                                      1. re: ZenKimchi
                                        scoopG Nov 22, 2011 05:53 PM

                                        Marketing. Rice Wine sounds much better than Rice Beer. Can charge more for it too.

                                        1. re: ZenKimchi
                                          sgordon Nov 22, 2011 06:34 PM

                                          ...and the "plums" used in plum wine (and umeboshi, for that matter) aren't plums at all, but members of the apricot family. But no one's getting up in arms about that.

                                          Just sayin' - sometimes a term is put out there and it just sticks.

                                2. re: Cheeryvisage
                                  f
                                  foodwhisperer Nov 21, 2011 09:03 PM

                                  I tried to sign up for the NY Magazine board, so I could say what a jerk Platt is. But they made it so difficult to type those code words, I gave up. Jung Sik has really good dishes, well prepared and presented well. The service has improved tremendously since they first opened. The dishes keep getting better. On occasion I have tried some experimental dishes there, the kobe beef sliders with kimchi were really good. The pork belly dish has been improved and was absolutely delicious on my last visit there. I do like to add a bit of kimchi to the excellent shortrib dish. The staff is pleased to give me a side of chopped kimchi. I love this place. Contrary to Platt's review, this restaurant has a very pleasing decor. The food is high end and it is quite worth it.

                                  -----
                                  Jung Sik
                                  2 Harrison St, New York, NY 10013

                                  1. re: Cheeryvisage
                                    sgordon Nov 22, 2011 12:51 PM

                                    Yeah, that was a weird review - it seemed, reading it, that he enjoyed the food. He didn't say anything was BAD, and the dishes that he used superlatives for certainly outnumbered the ones he seemed to be just "meh" on - and then... one star? While one star does mean "good" (something people often forget - any stars are a good thing, as with the NYT) it READ much more like a two-star ("very good") review, maybe even a three. That said, Platt seems to weigh ambience a little more heavily than some other critics. He could have felt it was "very good" food, but minus one star for the blah room. For me, ambience plays very little (if at all) into my opinion of a restaurant. I wouldn't call him a "complete idiot" though - he did say it was good, after all. His issue that it wasn't communal dining seemed a bit odd, though. I mean... might as well complain that there's no General Tso's Chicken on the menu at Oriental Garden, or that the pasta isn't served in giant honkin' portions smothered under red sauce at Del Posto. I'm curious if he'd say the same about Danji - though I guess we'll never know, as it was Rob & Robin who filed that one for NYMag.

                                    That aside (and not to dig up old issues, but since it's been brought up...) I'm one of the few (it seems) to have agreed with Sifton's SHO review. Two stars (also "very good" by NYT standards) seemed appropriate - I felt they were "very good" but not necessarily exceptional or anything worth going out of one's way for... at the time. I think they've improved in the interim. I think he's running a solid three-star show there now, and a re-review would be in order at some point.

                                    But the list of restaurants I'd like to see revisited by the Times is quite long...

                                    -----
                                    Del Posto
                                    85 10th Avenue, New York, NY 10011

                                    Oriental Garden
                                    14 Elizabeth St, New York, NY 10013

                                    Danji
                                    346 W 52nd St, New York, NY 10019

                                    1. re: sgordon
                                      r
                                      RGR Nov 22, 2011 01:43 PM

                                      First, Platt's star ratings are based on a 5-star system, not four like the "NY Times." Thus, I would contend that his one star = "satisfactory" rather than "good."

                                      Furthermore, it's quite obvious that he detests fine dining ambiance, and Jung Sik's in particular, so he weighed that much more than just "a little more heavily."

                                      Finally, a restaurant critic dining at a restaurant of this level who, despite admitting that the cuisine is of 3-star quality, moans because he's not being served the food of Little Korean is a total idiot. That's my opinion, and I'm sticking with it!

                                      http://thewizardofroz.wordpress.com

                                      1. re: RGR
                                        sgordon Nov 22, 2011 03:34 PM

                                        Well, the key next to the reviews says one star = "good" - just going by what they say.

                                        I don't know about him having any kind of anti-fine-ambience, either. His only two five-starrers are Le Bern and Masa. His four-starrers are all "fine dining ambience" (Corton, Craft, Daniel, JG, Per Se) with the only outlier being Momofuku Ko. Seems to me he's just as enamored with the fancy-pants "white tablecloth" aura as all the other major critics.

                                        -----
                                        Per Se
                                        10 Columbus Circle, New York, NY 10019

                                        Momofuku Ko
                                        163 1st Ave, New York, NY 10003

                                        Masa
                                        10 Columbus Cir, New York, NY 10019

                                        1. re: sgordon
                                          r
                                          RGR Nov 22, 2011 05:21 PM

                                          Ah ,yes, you are right and I was wrong about the key to the stars. But I'm still sticking with my view that he downgraded Jung Sik because he didn't like the ambiance.

                                          http://thewizardofroz.wordpress.com

                                          1. re: sgordon
                                            h
                                            H Manning Nov 22, 2011 05:22 PM

                                            Also, Platt gave EMP three stars, and Romera one star.

                                            1. re: H Manning
                                              sgordon Nov 22, 2011 06:41 PM

                                              Yeah, one of the things with Platt / NYMag is that they don't revisit restaurants. I don't think Platt has ever filed twice on the same place. He reviewed EMP back in '06, before they really hit their stride. They probably warranted a NYMag three-star place back then. Bruni's upgrade was three years later.

                                              As to Romera... well, based on the thread here at CH, one star might have been generous...

                                              But yeah, it's true - I think he described at least a two-star meal and knocked off one on account of the vibe - like I said, I think Platt takes ambience into account more than a lot of other critics do.

                                              Actually, he says it at the bottom in his "Scratchpad" - "Three stars for the ambitious cooking, minus one for the dreary space and another for the awkward and expensive prix fixe setup."

                                              I'm more concerned with the docking a star for having a prix fixe. Shouldn't Le Bernardin be docked a star for that as well, then?

                                              -----
                                              Le Bernardin
                                              155 W. 51st St., New York, NY 10019

                                              Romera
                                              355 W 16th St, New York, NY 10011

                                              1. re: sgordon
                                                r
                                                RGR Nov 22, 2011 07:12 PM

                                                "I'm more concerned with the docking a star for having a prix fixe. Shouldn't Le Bernardin be docked a star for that as well, then?"

                                                And per se, Daniel, Jean Georges, and Masa. Also, Corton has now gone to an all-prix-fixe format, so dock them one, too.

                                                http://thewizardofroz.wordpress.com

                                                1. re: RGR
                                                  f
                                                  foodwhisperer Nov 22, 2011 08:13 PM

                                                  RGR ,,Exactly including the French Laundry,, and look at Bklyn Fare, no atmosphere, and only prix fixe and gets 3 michelin stars

                                    2. r
                                      RGR Nov 14, 2011 10:05 AM

                                      We had dinner at Jung Sik on Saturday evening. In a word: Spectacular! There was not one thing served to us that didn't wow us. And Mr. R. was very pleased with the wine pairings. Service was extremely cordial and quite polished. Seating is comfortable, lighting is just right, and the noise level is a gentle hum.

                                      Considering the extremely high caliber of the cuisine, imo, $115 for the 5-course tasting menu is not exhorbitant.

                                      We'll definitely be returning to Jung Sik very soon.

                                      Jung Sik photos: http://www.flickr.com/photos/11863391@N03/sets/72157627995415217/

                                      http://thewizardofroz.wordpress.com

                                      2 Replies
                                      1. re: RGR
                                        Cheeryvisage Nov 14, 2011 10:33 AM

                                        I'm so glad you enjoyed it, RGR! Looks like the room was quite full from your photo. I'm happy to see they're doing good business. :)

                                        1. re: Cheeryvisage
                                          r
                                          RGR Nov 14, 2011 11:56 AM

                                          Yes, Cheeryvisage, we love, love, loved it! And, yes, the room was full. In fact, there were (overflow) diners seated in the rear dining space, which is meant for private functions.

                                          We took your advice and, when we called, requested a corner banquette table. They said they would do their best to accommodate us. When we arrived for our 9 p.m. reservation, we were told that the table wasn't ready, so we sat at the only table in the bar area. The manager then came over and told us that it might be a while since the diners at the corner table had "slowed down." She offered to seat us at another table immediately, but since we weren't starving (had a late lunch), we told her we would wait. A few moments later, a server arrived with a little snack: two sliders, which were delicious. They also brought us an iPad so that we could view the menu and photos of the cuisine on their website (which we'd already done before going there). The manager came back several times to apologize and to "update" us as to how things were progressing. The wait turned out to be about 40 minutes but worth it in order to have a more capacious table and to be seated side-by-side with a view of the entire room.

                                          http://thewizardofroz.wordpress.com

                                      2. m
                                        mrrbi Nov 13, 2011 01:48 AM

                                        Totally agree! The $115.00 Tasting Dinner is definitely worth it! This "New Korean" cuisine is truly
                                        extraordinary! To begin with, my wife and I both had the Bibim Salad, a wonderful, tasty and sublime creation. For the 2nd course I had the (Birthday Meal) which reminded me of a very refined risotto but not nearly as filling. My wife chose the(Champs Élysées) Foie Gras with Kimchi.
                                        For the next course we both opted for the (TriBeCa Lobster) Butter Poached Lobster; extremely
                                        fresh and flavorful. The 4th course was the (Galbi) Short Ribs in a devine broth.
                                        Dessert was Apple Rice Wine Baba. This dessert topped off a truly amazing parade of incredible
                                        delights.
                                        I don't want to leave out the delicious amuses at the beginning and the french inspired endings.
                                        I also availed myself of the wonderful wine pairings that the sommelier Mr Kim
                                        provided ($75.00 and well worth it). I thought the wine steward, Jane and Mr Kim
                                        were very knowledgeable. The General Manager Andrea, whom we met on arrival was very welcoming, friendly and courteous.
                                        I think this restaurant and style of cuisine has great potential.
                                        I anticipate returning often.

                                        1. ZenKimchi Nov 4, 2011 07:43 AM

                                          I'm glad to hear you say so. I was skeptical of Korean fine dining, having been burned by overly pretentious restaurants with crap food and service. The original Jung Sik Dang in Seoul changed my perception completely. I feel like someone who liked a popular band back when they were playing small clubs. I wish he'd bring some more of his Korean dishes to New York, beyond the pork belly. One of his simplest but most sublime dishes I remember was a sous vide poached egg floating in kimchi puree with a thin shaving of asparagus and Parmesan foam.

                                          Pics from the Seoul location:
                                          http://www.flickr.com/photos/zenkimchi/sets/72157618584832101/with/3556004711/

                                          Review of the Seoul location:
                                          http://www.zenkimchi.com/dining/cuisi...

                                          -----
                                          Jung Sik
                                          2 Harrison St, New York, NY 10013

                                           
                                          1. Winterpool Nov 3, 2011 08:49 AM

                                            I miss Chanterelle. [sniff]

                                            I dunno if I'll ever be able to give Jung Sik a proper chance. I'm not keen on Korean flavours (I know, the cuisine isn't really 'Korean'), and its location brands it a usurper and upstart in my mind. A pity.

                                            Your photos do look very nice though.

                                            -----
                                            Jung Sik
                                            2 Harrison St, New York, NY 10013

                                            3 Replies
                                            1. re: Winterpool
                                              Cheeryvisage Nov 3, 2011 12:38 PM

                                              Thanks, Winterpool. Aww, I understand your reluctance. It's a shame.

                                              1. re: Winterpool
                                                r
                                                RGR Nov 3, 2011 02:40 PM

                                                I know what you mean about Chanterelle, Winterpool. We put off so long going there for what reason I cannot say. But when we did finally go there for lunch, we adored everything about it immediately -- the cuisine, the service, the ambiance -- and were looking forward to many more meals there. Alas, they closed a few months later. [sniff! sniff!] But, at least, we're lucky to have that one truly lovely lunch in our memory scrapbook and in photos. (I also bought the cookbook.)

                                                Chanterelle photos: http://www.flickr.com/photos/11863391@N03/sets/72157617405955302/

                                                http://thewizardofroz.wordpress.com

                                                1. re: Winterpool
                                                  b
                                                  Bkeats Nov 15, 2011 10:59 AM

                                                  I miss Chanterelle too. I still have the check from the first time I went. It was a card that was folded in half and on the outside, there was an ink and watercolor picture of planes and ships. Beautiful picture and we actually have it framed and on the wall. That way I can look at the picture and be reminded of the great times there but not see the other side with the number that was such a sticker shocker almost 20 years ago. Used to be nothing else in Tribeca then.

                                                2. ellenost Nov 3, 2011 07:31 AM

                                                  Great review and beautiful photos! Need to add this restaurant to my "must try" list! Thanks for your report.

                                                  1 Reply
                                                  1. re: ellenost
                                                    Cheeryvisage Nov 3, 2011 08:11 AM

                                                    Glad you find this helpful. Jungsik is amazing.

                                                  2. r
                                                    RGR Nov 3, 2011 07:23 AM

                                                    I checked out all the photos on your Flickr, Cheeryvisage. As usual -- Gorgeous! It appears that the room -- which looks so-o-o-o different from when it was Chanterelle -- has excellent lighting for taking photos?

                                                    I had to laugh reading your comment about forgetting to snap the photos of the salad before mixing it up. Starting to eat a dish and then realizing I didn't take a photo has happened to me, too. Still, that's such a pretty and colorful salad.

                                                    Jung Sik is, as I've said, high on my "go to" list. Your descriptive report, along with the photos, makes me more eager than ever to try it.

                                                    http://thewizardofroz.wordpress.com

                                                    5 Replies
                                                    1. re: RGR
                                                      Cheeryvisage Nov 3, 2011 07:58 AM

                                                      Thanks, RGR, for your kind comments as always.

                                                      The lighting was rather challenging actually. I tweaked the heck out of the exposure of the photos during post-processing. The room's brightness / dimness was similar to SHO Shaun Hergatt, if that helps at all.

                                                      Re. forgetting to take photos, I almost did it once before too eating at Le Bernardin's bar. I literally had the knife and fork in hand and was poised to dig in. I must have looked ridiculous when right before my fork touched the food, I remembered and yanked the fork back in a swift motion. The bartender, if he saw me, was very professional and gave no indication.

                                                      When you visit, I recommend sitting at one of the four corner banquettes if possible. The corner seating's more spacious than the regular two-tops and you can sit side-by-side. You get the best view of the room too.

                                                      1. re: Cheeryvisage
                                                        r
                                                        RGR Nov 3, 2011 09:08 AM

                                                        Thanks for the tips about lighting and seating, Cherryvisage. A corner banquette table sounds just what Mr. R. and I would like.

                                                        I am not into doing any tinkering with my photos, for example, via Photo Shop, so they are what they are. At SHO, we've been seated at the same table two out of the three times we've been there. (There were four of us both times.) So, the problems I've had with some of those photos came not so much from too dim lighting but from the pink reflection that came from a nearby EXIT sign. The first time, it was just the two of us, we were seated along the side of near the windows (not directly in front of the kitchen), and the lighting was fine.

                                                        Re: forgetting to snap a photo. I've had instances where I've totally forgotten to take a photo or thought I'd taken one but came home and upon uploading discovered that I hadn't. That latter situation happened with my duck dish at Hotel Griffou. Not that it matters now since Dave Santos is no longer cooking there.

                                                        And speaking of Dave, are you going to any of his Um Segredo dinners?

                                                        http://thewizardofroz.wordpress.com

                                                        1. re: RGR
                                                          Cheeryvisage Nov 3, 2011 12:36 PM

                                                          Unfortunately, I can't do Dave's dinners this month. I posted the news on this board and hope to see some photos / reports from any Chowhounds who do go (http://chowhound.chow.com/topics/814278).

                                                          1. re: Cheeryvisage
                                                            r
                                                            RGR Nov 3, 2011 02:47 PM

                                                            We aren't going either mainly because this first menu contains too many things I won't eat. I'm hoping subsequent menus will be more to my liking.

                                                            http://thewizardofroz.wordpress.com

                                                        2. re: Cheeryvisage
                                                          kosmose7 Nov 3, 2011 02:43 PM

                                                          >The room's brightness / dimness was similar to SHO Shaun Hergatt

                                                          I know exactly what you mean,
                                                          I've been there before... I had such a hard time at SHO taking photos... LOL

                                                      2. kosmose7 Nov 2, 2011 10:03 PM

                                                        Oh, I should go back soon to try their three course prix fixe then, since I already tried the tasting menu. Thanks for the information, and for your great review! :)

                                                        1 Reply
                                                        1. re: kosmose7
                                                          Cheeryvisage Nov 3, 2011 08:00 AM

                                                          No problem. I was very pleased about the new 3-course prix-fixe too!

                                                        2. scoopG Nov 2, 2011 05:36 PM

                                                          http://chowhound.chow.com/topics/807642

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