One of our goals for this trip to LA was to have dinner in Korea town. Restaurants in this area seem to follow the Korean model and specialize in one type of cuisine – and it was hard deciding that beforehand. One thing that Mike knew he didn’t want to have is Korean barbecue. As it turned out, we didn’t end up going to Korea town and we ended up having Korea barbecue instead. It seems that barbecue is the only Korean food my sister likes and with three kids to take care of and a full time job, she was too tired to head far.
During my previous visit to LA, we had visited Gen Korean BBQ and I was hoping to find something better. The reviews for MGD Korean BBQ were mostly good, with some people mentioning it was as good as Korea town. While I doubted that, I was willing to give it a try.
MGD – which stands for Meat, Grill, Drink – offers “all you can eat” BBQ. You pay one price (either $37 for the standard or the $42 for the supreme) and get to order anything you want from a list of appetizers and meats ready for grilling. Unlike Gen, dessert is not included but you can order ice cream for an additional $3. We decided on the supreme menu, as it had some dishes I wanted to try.
The restaurant has an industrial look and is decorated in blacks and reds. They have both high and regular tables, as well as booths, each with a center grill where you cook your own food. The booths were comfortable and ample. It wasn’t too busy when we got there, but it got popping as the evening went on – we were there on a Tuesday.
Dinner started with banchan, which are small dishes of mostly pickled foods to act as condiments and sides. I don’t think we tried any.
They also bring each diner an individual tray with a chili sauce – gochujang, I presume – coarse salt and a green sauce. The salt was useful for the steak, but I didn’t try the other condiments.
I ordered a few appetizers, just to try them. The fried gyoza were good but not remarkable and a little oily. I don’t think I’d bother ordering them again.
The honey butter fried chicken was interesting. It consisted of pieces of chicken, thickly battered and dusted with sugar. It was both salty and sweet. I don’t think I’d order it again, but I’m glad I tried it.
Mike ordered the fried Cajun calamari and liked it well enough.
We started our grilling adventure by ordering prime honeycomb pork belly (from the supreme menu), beef bulgogi and marinated LA galbi. The pork belly was just blah. It was way too fatty, as pork belly tends to be and convinced me that grilling pork belly is just not a good idea. We did like the beef bulgogi and that’s what we kept ordering time and again. It wasn’t a particularly great beef bulgogi, but even a mediocre beef bulgogi is very, very good. I don’t see much of an advantage about grilling it this way rather than sautéing it, though – at least flavor wise.
My sister really liked the LA galbi. Unfortunately, you are limited to one order per person – so she could only order four. I had the tiniest bit to leave the rest for her – she is, after all, nursing a very hungry baby, and I thought it was also good but unremarkable. Again, LA galbi is a flavorful cut to begin with.
We also ordered the prime MGD steak from the supreme menu a couple of times. The steak was very thin and it wasn’t bad once you smeared it with butter and salted it. Still, I don’t go to a Korean BBQ restaurant to eat unmarinated steak. My brother in law liked it, though. what I did like was the grilled pineapple. It was very sweet and delicious.
In a subsequent round we tried some chicken bulgogi, in addition to more beef bulgogi, and prime boneless marinated galbi from the supreme menu. The latter looked very similar to the beef bulgogi but wasn’t as tasty as either that or the bone-in LA galbi.
Finally, my brother in law got a lobster (from the supreme menu). He didn’t realize it was a choice until I pointed it out at the end of the meal. These take a long time to cook, so I’d suggest ordering them as your second round of meats – once you’ve eaten something and you’re not starving.
In addition to the “ready to grill” meats, MGD has a few prepared dishes in their all-you-can eat menu. I tried the cheese tonkatsu (from the supreme menu) and I wasn’t impressed. It turns out that pork and cheese are not particularly good combinations – and that cheese works better if you put it on the breading, rather than under it. But mostly, what I disliked was the flavor of the pork.
Much better was the galbijjim, also from the supreme menu. I had come across mentions of this short rib stew while researching Korean restaurants and I was intrigued – I love short ribs in general. It turned out to be a very, very tasty dish. The short ribs were soft and subtle and the flavor was rich and delicious. The dish was extremely fatty, but that’s true of most short rib stews, as the ample fat and collagen in the ribs melts into the sauce. Next time we go to LA, we’ll head to one of those restaurants in Korea town that specializes in this dish.
Service by our young waiter was very good – he was solicitous and helpful. But they were very understaffed – that poor guy was just constantly rushing between tables.
In all, I wouldn’t rush back to MGD though mostly because of the limits put on LA galbi and because my sister prefers the cheaper Gen Korean BBQ. In addition to this location, MGD has another one in Buena Park.
MGD Korean BBQ 9350 Corbin Ave. Northridge, CA 747-202-0086 M - Th: 4 PM - 10 PM F - Sa: 12 PM - 12 AM Su: 12 PM - 11 PM SUN : 12:00PM - 11:00PM
I love beef bulgogi. It’s delicious, easy to make (if somewhat laborious if you cut your own beef), and quick to cook by sautéing it. BUT, I am in a cooking strike until I get a new kitchen, so I haven’t made it for a long time. I decided to give Trajeder Joe’s beef bulgogi a try for one reason only: I didn’t look at the price. At $12 for the 16-lb package, it’s far beyond what I’d have comfortably pay for a frozen meal. However, now that I try it, I’m pretty sure I’ll get it again.
The plastic tray comes with one thing only: beef bulgogi in its marinade/cooking sauce. No rice, no veggies. If you want them, you’ll have to add them. At 40 grams of carbs and 27 grams of sugar for the whole package (which is enough food for two people) this is not precisely low carb, however.
But, and here is the but, it’s just delicious. The tender (but not too tender) beef has a smoky flavor that elevates this dish to the stratosphere. It really made me realize what I’d been missing by sautéing my bulgogi instead of grilling them over a wood-chip smoking box (given that I have a gas grill). Of course, it’s possible you could achieve the same flavor with just a dash of liquid smoke – I might try that next time too. Liquid smoke is not listed on the ingredients, however, so I’ll assume the meat achieves its smokiness naturally.
I love Korean food, but I hadn’t been to a Korean BBQ joint for a couple of decades. Not only are they usually expensive, but when my kids were little, I was reluctant to take them anywhere close a hot grill – one of them still bears a scare from a very unfortunate George Foreman incident. Later, one of them became vegetarian and Korean BBQ restaurants are very sad places for those who love animals too much to eat them. So when my sister, who we were visiting in LA, suggested that we go to Gen Korean BBQ, I was quick to agree – and not only because she just had a baby and I’m being nice to her.
According to my sister, Korean BBQ joints have become very popular in LA, but most are quite expensive. Gen seems to be the exception to the rule, at “just” $30 per person for all your can eat BBQ. They do have some premium items for an additional $20 pp – and everyone at the table has to order this -, but for a first or second visit, at least, there is enough in the regular menu to satisfy everyone. Drinks are not included, and children 10 and under are half price.
The restaurant itself is pretty casual, and includes booths, tables and half-halves, we had one of the latter. In the middle of the table there is a gas grill, which they turn on when you arrive. You can order up to four raw items to cook in the grill – and really, more won’t fit -, as well as appetizers. It’s all you can eat, and they’ll keep bringing food for as long as you want. With three adults and one child, we got to try quite a few dishes. None were amazing, but several were quite good, making it a good place to come when you are just hungry. You are supposed to finish everything you order – so don’t over order – and you can’t take anything home.
I started by ordering a couple of appetizers. The deep friend mandu (pork & vegetable dumplings paired with a savory soy sauce) was actually quite good. The skins were hot and crispy and the filling nicely spiced – the soy sauce wasn’t even necessary. My nephew liked them a well.
The fried rice cake sticks with sweet & spicy sauce, however, were a bust. The ticks themselves had a weird glutinous texture (I know, I know) and no flavor whatsoever. The sauce was too spicy for my taste, so I ate one and that was that. Nobody else wanted to try them.
Later in the meal I got the Pork Riblets. These were listed in the meat menu, but I mention them here because they come already cooked. They have both “Korean style” and “spicy” riblets. I order the former but I think I got the latter, as they were too spicy for my paladar. I ate one, and it was good – though a bit too charred -, but the spiciness made it impossible to eat more. There is quite a bit of fat on these – but then again, that’s a given for ribs, so beware.
While I ate the appetizers, we cooked our first four meals. The waitress had recommended that we order the chadol, thin slices of brisket which I don’t think are marinated. This is a good call, particularly for those who don’t already know they like Korean flavors. I think this might have been my daughter’s favorite. I liked it, though only after it had charred a bit and acquired some flavor. The meats are served with a variety of pickled vegetables as well as soy sauce and flavored salt (and rice).
We also got the Gen Signature Yangyum Galbi, or marinated short ribs. This is a favorite of my sister and was quite good, she ordered it a couple of more times. Again, this benefits from some charring.
Her other favorite is the Hawaiian Steak, which is beef marinated in teriyaki that comes with pineapples. Both beef and pineapple were very tasty. As the meats are cut so thinly, they are pretty tender as well. We had seconds of this.
Finally, we had the beef bulgogi, which wasn’t as good as mine, but pretty good as well.
Among the other things we tried, was the Smoked Samgyubsal – marinated, smoked pork belly. Here, I wish the slice had been thinner, as one slice was too much of a good thing, even with two of us eating it. There was a reasonable amount of meat to fat, and it had a nice smoky flavor, but it was hard to see what was fat and what was meat after cooking it, and I did not like the texture of the thick pieces of fat in my mouth. They have several preparations for samgyubsal, but given that my issue was the texture, I don’t think I’d order it again.
Another item we tried and we’d not order again is the garlic chicken. Once cooked, this really tasted of over-roasted garlic and nothing else. It was bitter and just too one-note, no one liked it.
They had many other meats to try, but frankly, we were too full to try them, and this despite the fact that we didn’t even try the salads.
We did order the Hotteok, a Korean pancake. This was probably not worth the calories. The inside felt like uncooked batter and it wasn’t very flavorful at all.
Now, none of the meats were high quality – but as they are cut thin and heavily marinated, I’m not sure that mattered much. The grill got dark a couple of times with all the burn marinades, but they were promptly changed.
Service was great at the beginning, the waitress explained how things worked carefully, but she sort of disappeared at the end, when things got busy.
Gen Korean BBQ is a chain, with 24 restaurants throughout California, plus a couple in Arizona and Florida. The closest to me is in Fremont, and I might give it a try sometime.
Gen Korean BBQ 10151 Reseda Blvd Northridge, CA (818) 709-3932 Monday - Thursday 11:00 AM - 10:30 PM Friday 11:00 AM - 11:30 PM Saturday 10:00 AM - 11:30 PM Sunday 10:00 AM - 10:30 PM
The tastiest ready-to-heat meal service I’ve found so far.
Updated in September, 2024. Scroll down for a review of my local shefs and dishes.
If you are on Facebook, chances are that you’ve seen ads for Shef*. It’s a ready-to-heat meal delivery system, where the catch is that the meals are individually made by home cooks in their own homes, rather than in large industrial facilities. That can have both pros and cons, but it’s quickly become my favorite of the ready-to-heat meal services (I’ve also tried Locale, CookUnity, Thistle and Freshly) .
How it works
Shef allows you to order meals individually or subscribe to a weekly service. Their website, however, is very clunky – though they are improving it. In order to use it, you need to enter your zip code. You are them prompted to create your personal profile by choosing the type of cuisines you prefer (I recommend you select “all cuisines”) and how many meals you want to get a week (between 3 and 10). You then choose your delivery date, at which point you can create an account or (now) browse the offerings available for that date from shefs in your area. You can then select as many meals as you signed up for, from as many shefs (home cooks) as you want. The website allows you to look at the profile of each shef, including a photo and some biographical information. After you choose your meals you are prompted to select side dishes, limited to rice and Indian breads (at least for me).
You can also order meals without subscribing to a weekly plan, which each meal priced independently.
Cost
Meals cost around $10-11 per meal, depending on how many you order. Side dishes – rice or Indian breads – are $3. There is also a shipping fee which seems to average $7-8. A typical order of 8 meals and 1 side is about $93, or about $11.50 per meal. That is equivalent to what Locale charges and what the regular discounted price of meals at CookUnity are. They also prompt you for a tip.
Packaging & Delivery
One of the things I love about Shef is that the food is delivered in reusable cold bags with frozen water bottles instead of freezer packs – I always end up throwing away the latter in the garbage as disposing of them is such a pain. As far as I can tell, the bottles are sealed so you can drink them. Dishes do come in plastic containers (the same type used for take out food), though one of my shefs uses compostable containers (but plastic lids). Of all the services I’ve used, I’d say this is the greenest one.
You will get e-mails and texts the day your order will be delivered mentioning the time period (something like 3 hours) where the meals will arrive. So far, all of mine have arrived within the promised time.
Type of food available
Shefs are local to you, and what they offer will thus depend on where you live – and also, for which day you schedule your delivery. Below, you can see my reviews of the shefs and dishes that were available to me in San Leandro – a small city in the San Francisco East Bay. Shef has made a particular effort to recruit immigrant cooks – and originally, immigrant women cooks, thus the name . They have been particularly successful with Indian and other Asian cooks. If you love Indian and/or Asian cuisine, Shef is definitely the service for you. If you don’t, this is your opportunity to learn to love it. There are a few other cuisines represented, though not many, at least in my area.
How long the food keeps
While dishes from other subscription services are cooked in commercial kitchens and professionally packaged, the ones from Shef are cooked in home kitchens and cooled down in home refrigerators. This means you should treat them as leftovers and consume them within 2-3 days at most. I have frozen dishes I wasn’t going to consume in time in the containers they came in – just popped them in the freezer – with no issues whatsoever, however. I just defrosted them before microwaving them.
Making changes & cancelling
Unfortunately, once you subscribe, Shef does not offer you much flexibility for subsequent orders. You can change what dishes you will get in subsequent weeks and you can skip a delivery, but that’s about it. If you want to change the delivery day (e.g. from a Monday to a Wednesday), the number of dishes you order or even the number of side dishes you want for the week, you have to cancel your subscription and then re-subscribe. Fortunately, cancelling and re-subscribing is painless. Shef saves all your information so you don’t have to re-enter it. I’ve now done it multiple times – practically very week, really, as my needs change from week to week.
Problems and Customer Service
Shef’s main issue is its very clunky website, which makes it hard to search for what shefs are available on which days without having to re-enter all your preferences, and makes it impossible to make changes to your subscription. But I’ve also had some other annoying problems.
I’ve had a few orders had missing meals, though this hasn’t happened for a while. I contacted customer service and they said they’d give me a refund. They did the first time, but not the second time so you need to keep track of whether they do in your credit card statement.
Twice, one of my meals had a missing item – and a key one. Customer service gave me a discount code for a future purchase, but those don’t work for subscriptions, so they are sort of useless. In a couple of occasions, a meal wasn’t properly sealed – while the food didn’t spill, I’m concerned about contamination.
More problematically, one week I was charged five times for my order – Shef has indicated they are refunding the duplicate charges, but if I was operating close to my credit card limit having an extra $400 charge would have been quite problematic.
Another issue is that Shef seems to have an issue keeping home cooks. Five or six of the shefs I ordered from, including the one non-vegetarian Ethiopian shef they had locally, whose food is amazing, are no longer working for them.
Reviews
The Shef website now allows you to review individual dishes. Before, you could only review your whole order at once. I wouldn’t trust the scores for each dish, but I’d read the reviews to think what people thought of them.
The following are my reviews of most of the dishes we’ve had from Shef so far. They are organized by the shef who makes them. I’ve boldened the names of active shefs whose dishes we’ve liked.
I was very disappointed on this dish. I love bulgogi. I make bulgogi frequently (at least, when I’m cooking). It’s a pain to cut the meat (though you can buy shaved beef, and this is clearly what Shef Aejung has done), but it’s otherwise not too laborious to make. You let it marinade and can pan fry it as you go – or just cook it all at once and then reheat it. But the secret, the basis of bulgogi is the marinade – and this marinade just wasn’t there. The beef barely had any flavor. It also had barely any veggies – some shredded carrots but maybe a couple of onion strips. It wouldn’t take much to improve things, as either the marinade he used was flavorless or, more likely, they were not marinated for very long. The portion had a fair amount of meat and it came with white rice, but without any sauce, there was little point to it. I wouldn’t order it again and neither should you – just your make your own bulgogi or buy the amazing frozen bulgogi at Trader Joe’s.
Shef AMIT R. – Indian · Himalayan · Indo-Chinese · Southeast Asian · North Indian · Chinese ✔
Shef Amit provides a great introduction to Himalayan/Pahadi food. Most of what we’ve had has been delicious.
Pahadi Chicken Curry ✔
This was a nice curry. It tasted like your regular Indian curry – made from spices, not curry powder. It didn’t have any sweet notes, so given a choice, I’d go for a korma or a tikka masala (or a pasanda!). But as far as regular curries goes, this is a good as you can get in a restaurant. It was very mildly spiced.
Pahadi Fried Chicken ✔
My husband loved this dish and would “absolutely” want it again. I had a couple of piece and thought it was nice, the chicken was extremely moist and soft. The flavor was unusual, with some hints of sweetness and of peanuts (!), and some spiciness. I think it could become addictive.
One problem: the container wasn’t fully sealed and it leaked a little bit in the bag and over the other containers. Just in case, it was the first dish we heated.
Pahadi Fried Chicken Momo ✔
These were delicious. The filling of the momos was fragrant, with strong notes of cumin. The dumpling dough was on point, moist and chewy. I wasn’t a super fan of the sauce they came with, but it wasn’t needed.
Pahadi Grilled Chicken
This dish was OK, though we wouldn’t order it again. The chicken itself felt like was marinated in a wet, ground masala. It came with a sauce which was rather good, but there wasn’t enough of it.
Shef ANAND A. – Indian · Tandoori · BBQ · Clean · Low Carb · Low Sodium · Contemporary
Mutton Rogan Josh (Goat Curry)
I think this was a good curry. I say I think because it was so spicy that I couldn’t really taste it. My tongue and lips were burning too much to taste anything at all. Underneath the burn, I think the flavors were good and balanced. The meat was quite tender. And I did manage to eat the small amount I had served myself. But clearly, this is not for me. It was advertised as being non-spicy, btw (and rogan josh doesn’t need to be), which makes me reluctant to order anything else from this shef. My husband didn’t find it as spicy and he liked it, except for the bones.
Shef Anu’s butter chicken curry was all you want it to be: perfectly balanced, only slightly spicy, brimming with umami and absolutely delicious. It’s definitely restaurant quality. The chicken itself, however, left much to be desired. It was a little bit tough, a bit under-seasoned, and mostly it tasted like it had been cooked by itself, shredded, and only then incorporated into the curry. I understand that can be a time saving method, but it really fails here. Still, the curry was sooooo good, that I imagine I’ll order it again.
Shef AYSHA S.– Indian · Kerala · South Indian · Halal
Kerala Style Chicken Stew ✔
My husband found this pretty tasty, but once again he disliked that the it consisted of chopped up bone-in chicken, which forces you to pick up the small pieces and eat them with your hands. The sauce was tasty and not at all spicy. He’d probably have this again.
We’ve gotten three dishes from this shef so far and they all showed a very sophisticated use of whole spices in his cooking. He is now one of my favorite shefs.
Butter Chicken (Boneless) ✔
This butter chicken was a bit different from others, but still very yummy. It was on the spicy side, and mostly lacked sweetness, but the spices, tasted fresh and were very forward. It felt like a mixture between a butter chicken and a chicken curry, but very well balanced. My one complaint was that the chicken cubes were dry. The bowl was enough as a meal without rice, but could have been extended with it. My husband would definitely want it again.
Punjabi Style Kadai Chicken ✔
This is the third winner from shef Balihar S. This was a rich, complex, deep, wonderful curry. It was perfectly seasoned, and had achieved that perfect umami state that you so much want from a curry. The small pieces of bone-in chicken were a pain to eat, but it was worth it. And this is another curry in which you can taste Kadai’s mastery of cooking with fresh spices. It’s definitely restaurant quality. The curry was so thick that it does not need rice.
Tari Wala Chicken
I haven’t had this Punjabi chicken curry before, so I can’t make any comparisons, but it tastes like a pretty generic Indian curry. It’s clearly made with whole spices, rather than garam masala or another such mix, and I appreciated the balance and fresh flavor of the sauce. I’m less fond of the bone-in chicken. It was on the lower side of medium spicy, which meant that it had some heat but I could deal with it. Still, I wouldn’t order it again, simply because I prefer sweeter, creamier curries. But this one is perfectly well made.
Shef D C. – Mediterranean · Italian · American · Comfort · Baked Goods · Vegetarian · Irish ✔ ✔
This is an awesome shef who understands his craft, I just wish he would expand his repertoire.
Beef Osso Buco ✔
Another winner from Shef D C. The osso buco meat was extremely tender and the dish was very flavorful. It was, perhaps, too intense, but I had frozen it previously and was heating it up from a semi-frozen stage and overheated it a bit. The sauce really needs a starch to absorb it, so plan on eating this with something.
Chicken Cacciatora ✔
This chicken cacciatora tasted exactly what you expect chicken cacciatora to taste. It came with both a chicken thigh and a leg, but I was still a bit hungry after eating these and needed something to soak up the sauce – I heated up some frozen naan and it worked well. I was afraid the chicken would be dry – often the case with chicken stews – but this one was pretty moist. It needed some extra seasoning, but it brightened up after I added salt. All in all, it was what I expected and I enjoyed it. I’d have it again.
Irish Guinness Beef Stew ✔
This was a good, basic beef stew. Not as good as a tomato based stew, but that’s not the chef’s fault. The meat was tender but a little chalky (typical for beef stews). I’d order it again.
Pollo Al Ajillo – Spanish Garlic Chicken ✔✔
This was a delicious, homey dish. It consisted of three drumsticks, deliciously garlicy, in what I think was a sauce that was thickened with flour, giving it a smooth texture. Not that there is much of a sauce, but whatever remains from it. I ordered it again and enjoyed it just as much.
Shef ERENDIRA E R. – Mediterranean · Californian · Italian ✔
This shef mostly serves pastas, including handmade ones. Her food is very good and authentic.
Almond Pesto With Fresh Garganelli Pasta
My daughter had this dish and she liked it overall, the pasa was well cooked and the almost pesto was very tasty. However, there was an overwhelming amount of peas – more than shown in this photo. None of us are huge fans of peas, so we probably wouldn’t get this again. Great pesto, though.
Baked Penne
My daughter wasn’t a great fan of this dish, again because it had corn and peas. They were less abundant than in other of Erendira’s dishes, but she wouldn’t want it again.
Bolognese Fresh Pappardelle Pasta ✔
This was a pretty tasty Bolognese. The thick noodles were soft and the Bolognese sauce tasted exactly like you expect Bolognese sauce to taste. The portion was sufficient for a meal. My daughter, who ate it, wouldn’t want it again – but she’s not that great a fan of bolognese. I, however, would order it for myself.
Bolognese Penne Pasta ✔
Similar to the dish above but with penne instead of thick noodles. My daughter actually liked this a lot and would want it again. I guess the noodles made a difference.
Cheese Orecchiette Pasta ✔
This was another winner. I missed the suppleness of the homemade pasta, but the cheese sauce was very good. The bacon bread crumbs were too salty, however. Next time I’ll try to brush some off before heating it up. But I’d definitely order it again.
Lasagna ✔
My daughter had it. At first she thought it was just OK – not quite meeting her Stouffers frozen pizza standards – but she appreciated the fresh ingredients the more she ate of it and concluded she’d had it again. I had what she didn’t eat and I thought it was great. It tasted fresh and home made. The pasta was soft – though apparently the sides had gotten crispy – and chewy, the cheese melty and the sauce light enough to allow the other flavors to shine. Basically, a very good, home made tasting lasagna. I’ll order it again for myself.
Orecchiette Italian Sausage
I didn’t really like this dish. First, I’ve realized that orecchiette is not a particularly successful pasta. It’s thicker than other shapes and it can feel heavier. But the real problem was the sauce. It was just blah. It tasted a lot of tomato paste, was too acidic, thick and heavy. The only thing that livened it a little were the olives, but I’m not a huge fan of them. Adding Parmesan cheese helped a little with flavor, but not enough. I did like the small pieces of Italian sausage, but there were really very few of them. I would not order it again.
Vegetarian Fresh Fettuccine Pasta
This was a dish of fresh pasta with a tomato sauce and a lot of veggies. My daughter liked it overall, particularly after we added extra Parmesan, but she felt there was too much corn. She probably wouldn’t want it again.
Francisco sells mostly empanadas. The portion has only two, but they are larger than usual and overfilled. After trying two of his offerings, I think he’s good enough to open an empanada shop in Argentina. I’ll keep trying his other varieties.
Chicken Empanada Salteña ✔
These empanadas were good, but probably my least favorite of all of Francisco’s empanadas. That’s because the chicken was ultimately dry. The flavor was great, for chicken. I would get them again, because they were good, but I’d prioritize the other ones. These ones are slightly spicy. I also think these might be less filling than the other empanadas. Or maybe I’m just really hungry.
Mushroom Empanda ✔
These were two very large and overfilled empanadas, with a very tasty mushroom filling. The mushrooms were only slightly gummy after I reheated them in the microwave (it’s recommended that you reheat them in the oven), but the flavor was there. Another winner by Shef Francisco.
Sausage Empanada ✔
The steak empanadas were so good that I decided to give the sausage empanadas a try. Once again, the portion consisted of only two empanadas, but they were on the larger side. The empanadas had Argentinian pork sausage (no idea where he gets it), provolone and mozzarella cheeses, hard boiled eggs and raisins. They were super cheesy and the sausage was also very tasty. There wasn’t much in the way of eggs and raisins which was great, as I don’t like eggs and my husband doesn’t like raisins. We’d both order them again.
Steak Empanada Salteña ✔
Empanadas salteñas refer to the type of empanadas typical of the Argentinian province of Salta, in the northwest of the country. They are considered among the best in Argentina and differ from standard beef empanadas because they contain knife-chopped beef (instead of machine ground), potatoes and green onions.
Francisco also only includes two empanadas in the meal, but I decided to get them because I thought they might be somewhat larger than usual – and because while I can easily make empanadas myself, knife-cutting beef and chopping potatoes is a pain. This ended up being a good decision. These empanadas are delicious – as good as mine, but without my trick of adding spaghetti sauce to make them seem moister. There was a perfect combination of ingredients and they were well seasoned. They came with a little pot of chimichurri, and while it’s not traditional to dip your empanadas in chimichurri and these one definitely didn’t need it, the chimichurri itself was also delicious.
The only issue is that empanadas need to be reheated in the oven for the empanada shell to keep its crispness. It’s the middle of the summer, so I was not going to do that and I reheated them in the microwave (30 seconds for 1). That, of course, softened the shell, which is not ideal but c’est la vie.
I liked them enough that I’d order them again, and I do think they’re larger than the standard.
This shef seems to no longer be cooking for Shef, which is unfortunate as her Ethiopian food was awesome.
Beef Stew (kay Sega Wot) ✔✔
After getting the combo twice, I decided to go for the kay sega wot by itself. It was delicious, but spicier than the meat combo. I actually think I prefer it mixed in with the chicken. This one did remind me far more to the Ethiopian food you get at restaurants. It was sooo good
Meat Combo ✔✔
This plate of food was absolutely delicious. It didn’t taste that much like the Ethiopian food I’ve had at restaurants or cooked myself, perhaps because I asked for “mild” (and yes, everything was mild) – but it was very, very good and addictive. So much so that I had it again the next week.
Shef GEETWANI R. – Fusion · Indo-Chinese · Indian · Comfort · East Indian · Hakka ✔
Butter Chicken ✔
Our second attempt at butter chicken was more successful than the first. This was a spicy dish, what one would normally call “medium” at a restaurant. Mike ate it and liked it, though he didn’t think it was restaurant quality but he’d have it again.
Pompano Curry In Mustard Sauce ✔
I didn’t actually order this dish, but I’m glad I got it. The pompano was well cooked and the sauce was quite good, vibrant with the flavors from the chilis but only lightly spiced. My husband liked it, sans the bones. I’ve made this dish before, so I was happy to see it measured up against the real thing.
Shef GRACHIK P. – Mediterranean · Middle Eastern · Ukrainian · Armenian · Georgian · Russian · Belarussian
I’m a big fan of Caucasian and Eastern European food, so I was excited to try Shef Grachik’s dishes. Unfortunately I didn’t like any of the three I tried, so I think I’m done ordering from him. It’s a pity because he is often the only shef cooking these cuisines in my area.
Beef Meatballs In Tomato Sauce ☹
This was once of the worse dishes I’ve gotten from Shef. The meatballs has an OK, though perhaps overly soft, consistency but they managed to be both bland and somewhat spicy, and taste completely of some green – bell pepper, according to the ingredients listed. There was no beef flavor whatsoever. The sauce tasted exactly the same. The portion was generous, four meatballs plus rice, but so unappetizing.
Pan-Fried Chicken Cutlets With Creamy Mashed Potatoes
My youngest daughter loves milanesas, and this was the closest thing I could find in Shef. It was OK, but she wouldn’t have it again. The flavor was a little strange, I think it has a spice that is not disclosed in the description. I couldn’t quite identify it – maybe dill? In any case, she wouldn’t order it again. She did like the mashed potatoes and there were a lot of them, one could say, too much of them.
Scrambled Eggs With Tomato Sauce (Shakshuka)
The description of this dish as “scrambled eggs with tomato sauce” is far more accurate than that of shakshuka. This basically was an omelet with some tomato sauce added to it. My daughter thought it was fine, but she didn’t like that it had bell peppers and wouldn’t get it again.
Massaman curry is my favorite Thai curry, pretty much the only thing I order at Thai restaurants. Unfortunately, I was very disappointed with this one. It just lacked flavor. It came with a lot of sauce, so maybe reducing it would help, but I couldn’t even start to tasting hints of spices. On the plus side, combined with an extra side of rice (and there was plenty of sauce for it), this was a large meal. It includes a full chicken leg as well as a few pieces of potato and some occasional peanut.
Panang Curry Pork With Rice ✔
My husband liked this dish. It was an average panang, which is not a bad thing. The portion of pork was fine, but there was way too much rice. Still, he’d have it again.
This beef stew tasted exactly what you expect beef stew to taste. It was meaty and rich and very homey. The meat was a little chalky, but I have the same results when I make stew, so I’m not going to blame the cook for this. The portion was fine, though it could have used a couple more pieces of meat. There was a lot of sauce, so get some rice to soak it up. I’d order this again.
Shef JOINA L. – Latin American · Asian · Fusion · Brazilian · Korean · Chinese ✔
This is another amazing shef. As a Taiwanese-Brazilian she grew up exposed to a lot of diverse cuisines and knows how to make both traditional and fusion dishes. Unfortunately, her portions are skimpy.
Arroz Con Pollo ✔
We’ve gotten this dish twice. It consists of a chicken thigh and Spanish rice. The chicken was bursting with flavor, was slightly spicy and yet still very much chicken. It was quite moist. The rice was also nicely spiced, though it could have used a tad more flavor. I did like the tomato and sausage. Definitely had a homemade taste. The portion is on the small side, so it’s probably best for lunch or those with smaller appetites.
Beef Steak With Onions And Tomatoes ✔
When I was a young teen, I spent a year living with a maiden aunt who suddenly found herself in the role of substitute mother – a role that involved cooking for a picky teenager. I had gotten tired of eating plain steak and my aunt had devised a piquant tomato sauce to put on it that I became quite devoted to. It’s of that dish that I thought when I saw Shef Joina’s beef steak with onions and tomato. It wasn’t quite what my aunt prepared – really nothing like it at all – but it was quite good. The sweet onions and the tomatoes merged beautifully, achieving that umami sensation, and the beef went well with it. The beef was a tad in the chalky side – but you really don’t want to ruin good meat with a sauce anyway. It was an adequate portion, though I wish I’d had some rice or bread to soak up the remaining sauce (the rice side dish I had ordered was missing this week).
Brazilian Chicken Pie ✔✔
My husband thought this was delicious and enough for two servings for himself (but he tends to only eat half a meal at the time). The crust didn’t maintain too well, it got sort of mushy, but the flavor was amazing.
Brazilian Chicken Stew Galinhada
I had high hopes for this chicken stew but I liked it less than I hoped. It was just underseasoned, and while I added salt to it, it really needed it during the cooking process to bring up the umami in the sauce and get into the chicken. On the plus side, it was a large portion, which included both a plump drumstick and thigh as well as a couple of large pieces of potatoes and carrots.
Cilantro Chicken
I got this dish thinking I was getting the Roasted chicken with cilantro garlic crema reviewed below – my mistake. I thought it was pretty tasty, but my daughter liked it far less than the aforementioned one. She wouldn’t want it again. The sauce in this one was very watery and it seemed more like a soup.
Roasted Chicken With Cilantro Garlic Crema ✔
This was another very tasty dish. The chicken was moist and nicely seasoned, and the accompanying crema was absolutely delicious. Alas, the portion was also skimpy and not enough to fill you up for dinner. They really need to add an extra chicken piece.
I ordered this chicken again, but it came without the cilantro crema. The chicken was very good. The chicken had a garlicky/cinnamon flavor. My daughter liked it but missed the crema.
Shef KELLY L – Greek · Mediterranean · Street Food · Comfort · American
This shef seems to no longer be cooking for Shef.
Salmon Caesar Salad
My husband overall liked this salad. It wasn’t made with iceberg lettuce but with another leaf, and he was a bit iffy about it, and it had tomatoes he doesn’t like, but otherwise it was just a Caesar’s salad. The very top of the salmon was sort of crusty and it seemed dried out, but when you got past that, it was fine. He’d have it again, but it might be better to just buy a Caesar salad at the supermarket and add some salmon – it’s not like grilling some salmon takes any time.
Shef MAK M. – Chinese · Hong Kong · Asian · Fusion · Low Carb · Comfort
This shef seems to no longer be cooking for Shef.
Taiwanese Braised Pork Rice Bowl ✔
This was really a very simple dish, just ground (or maybe chopped) pork on a bed of white rice, but boy, was it delicious. The pork had been braised in a delicious sauce (though none of it was in the dish), and it had a very intense, well balanced flavor. I couldn’t really distinguish any of the flavors (soy? five spice?), but it was just good. The flavor was intense enough that it married very well with the plain rice. I’d order this again.
Shef MANDIRA D. – Bangladeshi · North Indian · East Indian · Bengali · Halal ✔
Shef Mandira makes amazing, flavorful and new-to-me curries, but she uses bone-in meats which make them annoying to eat.
Bengali Duck Egg Curry
I got this for Mike – as I don’t like eggs – and he was a bit disappointed. It came in an 8-oz container and included just two duck eggs, two pieces of potatoes and the curry. The eggs were eggs – I mean, they are eggs, I’m not sure what else one can expect from them – and the curry itself was a good, solid curry. But there was nothing out of this world to it. He’d have it again, but wouldn’t seek it out. He did feel it needed something else, maybe some some sliced meat?
Chicken Malai Curry ✔
As a curry, this was delicious. Made with a combination of malai – a thick Bengali cream – and coconut cream, it’s basically an Indian curry with hints of coconut. The flavors do work very well together. The problem was the chicken. It was bone-in chicken cut into pieces. That made it super difficult to eat, as you basically have to use your hands if you want to get the meat off the bones, or transfer it to a plate, wipe away the curry, and try to cut it off. Now, having traveled throughout India I know that this standard for curries in the subcontinent, but it’s still annoying. We’re not sure if we’d have this again, though I’m giving it a tentative check mark. The curry was delicious but it’s soooo annoying to have to deal with the bones.
Murgir Mangsher Jhol (Bengali Chicken Curry)
I was very disappointed on this curry. It had the mildest of flavors, almost none at all. It wasn’t bad, it just wasn’t. Granted, I had frozen and then defrosted this dish, but that shouldn’t have interfered with the flavor radically. In all, I wouldn’t order it again though I might try Bengali chicken curry from another shef.
Rui Macher Kalia (Rohu Fish Curry)
My husband loved he taste of the curry, it was delicious. However, the fish had too many bones, making it vey difficult to eat. For that reason, he probably wouldn’t get it again.
Shef MANIDA T. – Thai · Southeast Asian · Korean ✔
Lychee Red Curry Chicken ✔✔
Another winner from Shef Manida, this is another delicious Thai curry and one I hadn’t tried before. I loved the curry itself, with was fragrant, and the lychees in it. The thinly sliced chicken was a bit dry, but it served as a conduit for the chicken as anything else. I’ll order it again and my husband thinks this is his favorite so far.
Massaman Braised Beef Stew Curry ✔
Massaman curry is my favorite Thai curry. This was a competent version of it, though not as good as that of my favorite restaurants. I can’t quite tell what was missing. Maybe more intense flavor? Though it was saltier than many. One welcome surprise is that it had small pieces of pineapple. The portion was very large, with lots of beef and potatoes. I’ll get this again.
Red BBQ Chicken
This was an interesting dish, though not one I’m sure I’d order again. The boneless chicken was tender and supple. It was dusted with a rub based on red pepper, that was a bit too salty and only slightly sweet. It had a peppery flavor as well. It wasn’t bad, and all in all I enjoyed it, but I wasn’t completely won by it.
Roasted Duck Curry (Kaeng Phed Ped Yang) ✔✔
This was another winner by Shef Manida. The curry was light and rich, very fragrant (abundant with kaffir lime leaves), somewhere between mild and medium spicy and full of flavor. The portion is generous, if you add rice it should be enough for two people for lunch. There are only a few pieces of duck, but it’s abundant in veggies. I’d definitely get this again.
Yellow Curry ✔
My husband loved this dish of boneless chicken, potatoes, carrots and onions in a very thin yellow curry. I liked it too, but I felt the curry was too thin, it would have benefited from boiling it off some and concentrating the flavors. Still, there was plenty of chicken and plenty of curry for rice. We’ll order it again.
This was the fourth time I ordered this dish from Shef Masanori – and the first time I got it. I really shouldn’t have tried so hard, but I was curious about what Japanese fried chicken would be like. The answer, not great. It consisted of boneless strips of chicken in a very soggy breading. Extremely soggy. When you have nightmares about soggy friend chicken, it’s about this dish. Now, I realize that I microwaved it, but I microwave fried chicken all the time without this issue. The breading softens but it doesn’t disintegrate into mush as it did here.
The flavor was OK – though the white rice was sort of a waste who wants to eat white rice without a sauce? I definitely wouldnt order it again and I’m left with the doubt if this is how karaage don is all the time, or just how this shef cooked it.
Garlic Honey Glazed Grilled Chicken And Garlic Rice ✔
This was a pretty basic dish, but very homey and tasty. The flavors were not gourmet, but they were pleasant, and garlic rice is addictive. I’d have it again.
This was a very homey dish, just kofta and large chunks of potatoes in a thin tomato based sauce. It was good and very satisfying. Not something you’d have at a restaurant, but that’s the point of Shef – homefood. I’d get it again.
This Argentine couple makes good empanadas, but the meal consists of only two, which is not sufficient and makes them more expensive than those at local empanada restaurants.
Mushroom & Gorgonzola Empanadas
As an Argentinian who loves to make empanadas myself, I’m particularly picky about empanadas, so you shouldn’t be surprised about how critical I am of these ones. The main problem was how small the portion was. You only get 2 empanadas, which is fine as a snack, but not enough for lunch, much less dinner. As a child, I used to get 3 empanadas for lunch – you need at least 3 or 4 for an adult, particularly when they have a light filling such as mushrooms and gorgonzola. The filling was actually pretty good, not great, but good enough. The shells, however, needed more salt. They came with a little tub of chimichurri, which was good by itself, but didn’t compliment the flavor of the empanadas. I wouldn’t get them again.
Traditional Beef Empanadas
I had the same issue with these empanadas than the ones above. Two empanadas are just not enough and the shells are not that great. I did like the knife-cut beef, which was nicely flavored. It had that briny undertone of olives and a note of sweetness – though I didn’t see any raisins. I also loved that it didn’t have any hardboiled egg. But I wouldn’t order them again, mostly because they are a poor value.
Shef RUMEE S. – North Indian · Lucknowi · Delhi · Mumbai
Chicken Malai ✔
Chicken Mali is quickly becoming one of our favorite curries. My husband had it this time and enjoyed it a lot. It was well balanced, flavorful and just tasty. However, this curry suffered from the same issue as the last one we got (from a different Shef): bone-in cut up chicken. It’s impossible to get the meat from the small pieces of chicken using a fork and knife, so you have to pick it up with your hands, which is a mess given that the chicken is in the curry.
As usual, I understand that it’s authentic, but using boneless chicken – or even full thighs and legs – would be much more convenient.
Shef SARJO B. – Senegalese · African · Gambian · West African ✔ ✔
Another excellent Shef, her dishes are little more spicy than I like, but all very flavorful.
Jollof Rice With Beef ✔
This is another winner by Shef Sarjo. Both the beef and the rice were great, though a little more beef would have been better. They were very nicely spiced and better than any jollof rice I’ve had.
Jollof Rice With Chicken ✔
Another good meal. Loved the rice, the chicken was flavorful. I’ll definitely order again for myself. My daughter didn’t like it, which I’m noting to remind myself.
Peanut Butter Stew (Domoda) ✔
Mike liked it. He thought the sauce was very peanut buttery and the meat was tender and moist. He’d have it again. I just tasted the sauce and I felt the one I’d made was better, this one was missing some umami flavor.
Yassa Bone-in Chicken ✔
This dish was absolutely delicious. Yassa is one of my favorite dishes, and I have made it many, many times since I first started cooking over three decades ago – but this one was far better than any of mine. I don’t know what the secret is, though I did think I distinguished some mustard notes, and when I make it again I’ll see about adding some mustard. In any case, I really enjoyed it. There were a few problems, however.
First, as you can see from the photo, the chicken wasn’t cooked through. While chickens today are safer than in the past, there is always the risk of salmonella, and home cooks, as well as professional ones, should make sure the chicken is fully cooked. Second, the portion only came with one chicken drumstick – that was definitely not enough protein for a meal, even a lunch. The cook should add a second drumstick or a thigh. Third, the dish was too spicy for my taste. At an Indian, Thai or BBQ restaurant, this dish would be characterized as “medium spicy” and it’s just at the edge of what I can stand. To eat the onions – and boy, were the onions delicious – I had to add some rice. So when I order it again (and I will, despite these caveats), I’ll have to make sure I either order a side of rice or that one of the other meals comes with some.
Shef SHILPA P. -West Indian · Maharashtrian · Malvani · Marathi
This shef seems to no longer be cooking for Shef.
Kolhapuri Sukka Chicken
This was a very garam masala forward dish, slightly spicy – in the way garam masala is – but not particularly complex. The chicken was tender but also very bony, so a pain to eat. I’ve made Kolhapuri lamb before, and this dish reminded me of that. Mike liked it, though he also wished the chicken was boneless. I’m not huge on garam masala, so I wouldn’t order it again. Mike probably wouldn’t either.
Shef STACY L.– Southern · Soul Food · American · Comfort · Asian · Fusion
Fried Bbq Chicken Plate
I was intrigued by the idea of both frying and bbq’ing chicken. As it turned out, the extra step of frying was unnecessary. The chicken was moist, so there is that, and it had a nice flavor – but nothing to write home about. It was just a little bit spicy. It came with overly salted mash potatoes and corn. I don’t think we’d order it again.
Southern Fried Chicken
Shef screwed up for me this week and sent me two dishes I didn’t order instead of two I did. One of these was what I presume is Shef Stacy L.’s Crispy Southern Fried Chicken. It came with mashed potatoes and corn.
The dish didn’t work for me. I found the chicken was nice and crispy but the piece of chicken I ate had a disconcerting sour taste. I’m not sure if it’d gone bad (I didn’t have intestinal problems later, so I’m going to guess it didn’t), or if it’s something in the ingredients. In any case, I wouldn’t want to eat it again. My husband had the other piece and didn’t find it sour.
I was hoping that the mashed potatoes would be the saving grace, but they were impossibly salty. My husband agreed. The corn was just corn. I would definitely not order this again, as you can get better fried chicken at the supermarket for less.
Shef SUKHDEEP K.– North Indian · Punjabi · Clean · Desserts · Comfort · Vegetarian ✔
Butter Chicken ✔
Our third Shef butter chicken was the winner among those Shef has sent us. While the sauce was on the thin side and the dish could have used a little more chicken, it was very tasty – almost restaurant quality. It was mildly spiced. You definitely need rice to eat this with. Most importantly, my daughter liked it and would want it again
This was a fairly generic meat and potatoes stew. I wouldn’t call it a “curry” per se, in the sense of the spices and flavor profile that the word “curry” usually alludes to. However, according to my notes from when I cooked this dish myself years ago, this is precisely what it’s supposed to taste like: homey. As someone who likes meat and potato stews, I was pretty happy with it. The portion was generous.
This dish was OK. I enjoyed eating it, though I don’t see myself craving it. I think it might be better at a different time of year when basil is brighter/fresher – as it had a slightly bitter taste. It could have used a tad more sweetness, but the spiciness level was good, medium-mild, I’d say. It was an adequate portion. I might order this again.
Shef VANITA YADAV M.– Indian
This shef doesn’t seem to be listed anymore.
Andhra Chicken Curry (Kodi Kura) ✔
I gave this curry the old college try, but after a few bites, I just had to abandon it. It was way, way too spicy for me. In a restaurant, it would probably be described as somewhere between medium and hot. This is a pity, because the curry was very good. The chicken was so moist and tender that I actually thought it was lamb, and there were lots of it. I tend to prefer sweeter curries, this definitely was not that, but the flavor was complex and developed. It did not taste of curry powder, garam masala or anything of the sort. In all, a very successful dish even if I couldn’t eat it.
Chicken Adobo With Pickled Leeks With Jasmine Rice ✔
My husband really liked the chicken, it was very tasty and it didn’t have the skin on, which is a plus for him.
Chinese Cured Pork Belly And Sausage With Jasmine Rice
This dish was OK. Half of the tray was cabbage, which is not my thing. The sausage and pork belly were fine, not exciting, and there was something crunchy, brown and weird that neither I nor the dog liked. I wouldn’t order it again.
Shef VICTORIA S. – International · Southeast Asian · Vietnamese ✔
Caramelized Spare Ribs ✔
This dish came in several containers, and I didn’t realize that I was supposed to put them together into one until after I had eaten the actual spare ribs and looked at the picture of the dish online. Basically, it comes with a tub of spare ribs, one of sliced tomatoes and cucumbers, another with two hard boiled eggs and a final one of rice (white, not seasoned as in the website photo), and you are supposed to put it together into a plate. Together, they form a substantial plate of food – the ribs alone might be too little for a meal, though they are so rich, that I wouldn’t have been able to eat any more of them.
The ribs were very tender and tasty, but only slightly sweet and they had a tad too much fish sauce. Each bite is mostly bones or tendons which makes it a bit difficult to eat. But the flavor was there. Mike, in particular, really liked them and would want to order them again.
Shef WAYNE F. – North Indian · Indo-Chinese · Fusion · Indian
Butter Chicken ☹
This plate came in a 16 oz container, which is the container size you get at most local Indian restaurants when you order take out. The dish, however, contained relatively little chicken – it was mostly sauce. The chicken came in large chunks, but was tender enough that it came apart when cut with the fork. Unfortunately, the chicken itself lacked seasoning.
The sauce was just OK – somewhat better than jarred butter chicken sauce or the ones that come in frozen entrees, but not nearly as good as the best butter chicken sauces from our favorite Indian restaurants. It had some disconcerting bitter notes, that I couldn’t quite place, and it was a bit too acidic. It was only slightly spicy, which was to my taste. I wouldn’t order it again, but I didn’t mind eating it.
While I’d say there is only enough chicken for one meal, there is enough sauce for another half-meal if you eat it with rice or naan bread. For the price, I think I’d order it at a restaurant instead. —
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Is the future of high end cuisine in New York, Korean?
Our last night in New York City we decided to have a meal that looks at the City’s culinary future – and what a meal it was!
New York City is the culinary Mecca of the world. Its vibrant immigrant population comes from every country in the world, and its high density forces both people and cuisines to be a in a constant dialogue with each other. Fierce competition means that there isn’t much room for being less than perfect (though apparently some Asian restaurants are the exception to this). It’s thus no wonder that NYC has the most Michelin starred restaurants than other city outside Japan, other than Paris. While I’m not one of those who think that Michelin stars are the be-all end-all (for some decades now, Michelin reviewers have been obsessed with Japanese cuisine and methods, greatly biasing their results in favor of such restaurants), they are as good a way as any to judge to culinary richness of a city.
For years, the high-end culinary scene has been dominated by restaurants serving French or French-inspired, pan-Asian influenced “contemporary” cuisine (and, of course, Japanese fare). Finally, though, we are seeing restaurants that focus on other cuisines break into the high-end scene, and I expect that this will become a growing trend. Already Indian, Mexican and Israeli restaurants have received Michelin stars in New York City, while a Mexican and two Thai restaurants have obtained them in San Francisco. But no cuisine has broken into the high-end restaurant scene as stridently, as Korean food. New York City now features tenMichelin starred Korean restaurants, while the Bay Area has two. The future of high-end cuisine may be global, but the present seems to be Korean.
We were not, of course, necessarily surprised to learn this. Korean food is delicious – my husband could live on bulgogi alone -, and not as challenging to American tastes as other Asian flavors. Indeed, its flavor profiles can be quite flexible, as shown by the rise of Korean fusion cuisines, such as K-Mex. That said, we had never had high-end Korean cuisine before and were excited to try it.
Kochi was the logical choice for this exploration, as it was conveniently located near our hotel. While I couldn’t get reservations the first time I tried, I got on the waiting list and was able to procure them for a Friday at 7 PM without too much trouble, albeit the only seating available was in the enclosed patio.
Kochi’s patio was, indeed, our first indication that the future of fine dining is not in fine surroundings. While the restaurant itself is pleasant enough – a contemporary, clean, non-distinctive, crowded space -, the patio itself was a sad afterthought. I imagine that it was put into place during the pandemic, but little to no effort has been added to make it a pleasant environment. The tenting and heating, while welcomed in such a cold, rainy night, were distinctively unattractive. More problematically, the smell from the fuel burnt by the heaters they used was overwhelming – I’m not sure if they had a leak or they use some particularly smelly fuel such as kerosene, but it smelled toxic. Given how important smell is to a culinary experience, this was an atrocious choice. At the prices they charge, they should be able to afford electric heaters.
On the plus side, Kochi is a rather casual restaurant, particularly in the patio, so you don’t have to worry about bringing a jacket for anything but warmth.
Kochi serves a 9-course menu for $145 plus supplements. The food is upgraded Korean street food, in particular, skewers – though a lot of the items they serve would be better off without one (do remove it before you try to eat each dish). While you don’t get to choose your courses, Kochi will text you before the evening and ask you about any food restrictions, and work around them. Everyone gets the same dishes. The amounts are perfect so that you don’t end up hungry, but are not overstuffed either. They offer a sool paring for $105, which consists of various Korean liquors. We decided against it, as we are not big alcohol drinkers. I had bubbly water while Mike had a single glass of sool, but he doesn’t remember which one. He found it interesting, but not something he’d have again.
Dinner at Kochi started with Sweet Potato Soup (chapsal beignet, caramelized apple, toasted yulmu, caviar). The plate comes with the beignet and accoutrements, and the soup is poured on top of it (the photo was taken before that happened). The soup itself was absolutely delicious, and my favorite dish of the evening, and something I will try to make myself in the future. While the beignet and other ingredients added texture and contrasted well with the sweetness of the soup, the soup was really the star of this dish and didn’t need anything else.
Our second dish was Hwe (red snapper, bergamot doenjang, fennel salad, satsuma). I’m not a huge fan of crudo, though I did like the fruitiness in this dish, but Mike absolutely loved this.
Next, we had the Eggplant Twigim (rice cake, pine nut hummus, turnip, fermented chili). Neither my husband nor I are fans of eggplant, but these skewers were surprisingly tasty. I did like the pine nuts hummus. In all, the combination of flavors and textures was quite good.
Our next skewer was of Halibut in a Jiri Consommé (bean sprout and mustard green namul, tofu). This bite was cooked to the precise right level of doneness, was wonderful flaky and nicely seasoned in the broth. Mike, who loves fish, enjoyed it greatly.
Next we had the 28 Days Dry-Aged Pork Collar (pistachio ssamjang, Perilla kimchi, Savoy cabbage). I’m sure it was good, but it was probably the least remarkable dish of the evening, as we can’t remember it at all.
For the next dish, you could have the Duck (Long Island duck breast , barley risotto, duck jus, potato jeon) or substitute it with Wagyu beef for an extra charge. I decided on the duck, while my husband got the beef. It was perfectly cooked, the skin was nice and crispy, and the whole bite was delicious. I did like the combination of flavors, and the barley risotto underneath it.
Mike loved his A5 Wagyu beef ($59 supplement), which came with the same accoutrements as the duck. While he opted against ordering the Perigord black truffle supplement ($20), it was served with it anyway, compliments of the Chef. A5 is the highest classification for Wagyu beef and you definitely could tell the difference. I’ve only had Wagyu beef twice (I’m not counting Wagyu beef patties), the first from a supermarket and the second at Bix in San Francisco, and neither could compare in any way whatsoever. Then again, a whole Wagyu steak at Bix was $50, while here you got a three-bite strip of beef for a $59 supplement. We did love it, but I don’t think it was worth the money – other than for the experience of having tasted such quality of meat. I wouldn’t order it again, unless I was swimming in money.
The last savory dish in the tasting menu is Shrimp Bibimbap (soy-cured shrimp, sous-vide quail egg yolk, seasonal sprouts, candied anchovy, seaweed rice). You can substitute the shrimp for sea urchin for $16. As I don’t eat shrimp, they offered to substitute the shrimp in this dish with salmon – which I dislike just as much. Fortunately, they were able to do substitute it with beef instead. Ultimately, I don’t think the meat made much of a difference, as it was only a small part of this dish – which really amounts to an after dinner salad. The flavors were quite nice, when everything is mixed together, and I think the crispiness of the fresh greens worked as a great counter for the fattiness of our previous course. This was quite well thought out.
We had ordered one serving of the Abalone ($24 supplement), given that Mike wanted to try it and I didn’t (I did take a bite, I hated it as much as I thought I was going to). Unfortunately, they’d forgotten about it, and they only brought it when I reminded them. Fortunately this was before we had started our desserts. Mike was pleased though not overwhelmed by the abalone – which he’d never had before. He felt it tasted like he expects mollusks to taste, and he liked it but wasn’t overly impressed by it. He was happy to have tried it, but doesn’t think it was worth adding it, given the price.
Finally, we had time for dessert – and this tasting menu includes two of them. The first was Froyo (daechu frozen yogurt, dehydrated korean dates, cranberry compote) and it was absolutely delicious. Mike liked it better than the plethora of desserts we’d had the previous night at Daniel, though I still preferred the vacherin there. But it was really, very good. I was dismayed when writing this review that daechu refers to jujube dates, which means that I will not be trying to make this frozen yogurt myself – but I really enjoyed the bright, tart flavor.
This was followed by Chestnut Ice Cream (honey crisp compote, chestnut cream). It was nice, but completely overshadowed by the froyo, which we liked fare more.
Finally, they brought us a complimentary dessert, as we were – once again – celebrating our anniversary (early). Unfortunately, I can’t remember it at all. If there is one thing I’ve learned from our two high-end dining experiences is that one dessert is enough. I understand that if you hire a pastry chef, you want to take full advantage of their talents – but at least at our age, we really don’t need that many sweets at the end of a meal.
Service was good and pleasant, but not particularly remarkable. It was definitely not as obsequious as at Daniel’s. In all, I’d say that dinner at Kochi was an excellent culinary experience – Mike actually liked the food better here than at Daniel’s -, the experience was limited to the menu. Beyond it, it was like dining at any other average restaurant. For the price – and we ended up spending roughly the same amount as at Daniels -, I felt dinner at Daniel was much more of a treat. Of course, if you can afford dinners like these as something other than once-in-a-decade experience, the lack of “specialness” about dinner at Kochi would probably matter far less.
Kochi
652 10th Ave.
New York City
646-478-7308
Mon-Thur: 5:00pm – 9:30pm
Fri, Sat: 5:00pm – 10:00pm
Sun: 5:00pm – 9:30pm
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