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On the Menu: Modern Korean



November 15, 2011


Hooni Kim Chef Hooni Kim worked in some of NYC’s top-rated kitchens, including Daniel and Masa, before earning raves for Danji, his own 36-seat French-inspired Korean restaurant in Midtown. Join us tonight for a menu of Kim's signature dishes, which New York magazine described as “half-traditional, half-modern, and wholly delicious.” Click here to make a reservation. Hors d’Oeuvre Smoked Salmon with Red Onion and Crème Fraîche on Ficelle Hamachi Salad with Chojang Sauce Kimchi–Chorizo Arancini with Spicy Aïoli  Pairings: Su Jung Kwa Cocktail > Rye with Cinnamon, Ginger, and Orange; and Raventós I Blanc L’Hereu Reserva Brut Cava 2008 Dinner Creekstone Farms Filet Mignon Tartare with Asian Pear, Pine Nuts, Sesame Seeds, and Quail Egg Yolk Pairing: Henry Varnay Brut Blanc de Blancs NV Matsutake, Maitake, and Shiitake Mushroom Porridge Pairing: Almacenista Manuel Cuevas Jurado Manzanilla Amontillado 1/21 Sherry NV Soy-Poached Wild Alaskan Sablefish with Spicy Daikon and Chinese Broccoli Pairing: Sattler Zweigelt 2009 HeartBrand Beef Duo > Grilled Hanwoo Rib-Eye and Braised Short Ribs with Sweet Potato Purée, and Satur Farms Carrots and Brussels Sprouts Pairing: Altos Las Hormigas Reserva Viña Hormigas Malbec 2008 Persimmon Trio with Vanilla Ice Cream Pairing: Bonny Doon Vineyard Vinferno 2008