Working in the travel industry, I have an opportunity and obligation to see the world. Though most of my travels last only a day or two at a time, I manage to swig an espresso (or three) and get on with the party. Follow me as I shamelessly devour the foods of the land, (over)indulge in the local beer and wine, and discover new cities with old friends.
Feedback and suggestions are welcomed at JackOfAllTravelsBlog@gmail.com
nicest restaurant I’ve ever had the opportunity to eat at! It’s the only
Michelin Star rated Korean restaurant in New York City and it certainly
deserves it. Sometimes when making a reservation, they will ask if you are
celebrating a special occasion. But Jung Sik went above and beyond to print
“Happy Birthday Jacqueline” onto each menu heading in gold print with the date.
It’s the little things that make a big difference. Not once did our server ever
make us feel pressured to order the tasting menu (10 courses for $155, wine pairings
for an additional $105). We experimented with the a la carte menu and tasted
some incredible creations.
of all, I heard about Jung Sik when I was in Seoul last time. I was in the
hotel room googling places to go for dinner, combining two words in my search:
“uni” and “bibimbap”. Two of my most favorite foods! I came across the website
for Jung Sik, noting the two locations: one in the Gangnam area of Seoul, the
other one in TriBeCa NYC. They had several write-ups on their famed Sea Urchin
Bibimbap, so I knew I had to try it one way or another. I decided to make it my
birthday dinner in NYC.
up was a plate of bite-sized samples, compliments of the chef. A rice cracker
with jam, tofu with vegetable, meatball, and the world’s tiniest burger (says
me), all presented artistically on a slate platter. I’m a sucker for
presentation. After all, I take more pictures of food than people.
Bibim with Arugula Sorbet
order the Bibim with arugula sorbet to start. It comes cold, delicate, and
refreshing! The next dish was the highlight. Sea Urchin!! Several briny tongues
of beautiful sea urchin rested over a mound of Korean seaweed rice and crispy
quinoa. It was phenomenal.
Crispy Pork Belly over Noodles
followed up the sea urchin with a bowl of noodles with crispy pork belly, and
black cod with soy-pepper marinade. Both looked like works of art. Not one dish
a plate of desserts, compliments of the chef. I like this guy. Bite-sized
chocolates, macaroons, and sponge cakes infused with ginger and pistachio finish
our presentation. But wait, one last thing. A chocolate dessert with a candle served
on a slate tray with “Happy Birthday” written on it. They really know how
to create a personalized evening for special occasions. Jung Sik is a class