Events / Dinner

New York City Buzz

Mon, December 04, 2017

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
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Esther Choi

Ms. Yoo and Mokbar, NYC

From her Korean grandmother’s kitchen to New York City’s La Esquina and ILILI, Esther Choi’s rich culinary experiences led her to open her own venture, the critically acclaimed Mŏkbar. For her Beard House premiere, this Zagat “30 Under 30” chef will give guests a taste of her buzzed-about vibrant fusion cooking with a unique menu that reflects global dishes through a Korean lens. 


Hors d’Oeuvre

Korean-French > Soondae–Foie Gras Blood Sausages with Glass Noodles, Sticky Rice, and Black Hawaiian Salt

Korean-Mexican > Chicken Liver Tostadas with Kimchi Pico de Gallo and Micro-Cilantro

Koshi no Kanbai Muku Junmai Daiginjo Sake

Gochu Michelada with Habanero, Tokki Soju, Hite Korean Lager, Lime Juice, and Dried Citrus–Salt Rim


Korean-Lebanese > Labne with Wild Sesame Oil, Gochugaru, and Perilla Leaf; Baba Ghanoush with Crispy Eggplant, Korean Plum Vinaigrette, and Sesame Oil; Kibbeh Nayeh with Steak Tartare, Bulgur, Soy–Sesame Dressing, Korean Pear, and Quail Egg; Soybean Hummus with Tahini, Lemon, and Spicy Shrimp; Falafel with Mungbean, Tofu, and Shiitake Mushroom; and Pita Bread

Korean-Korean > Bossam Kimchi Jewel Box with Polipetti, Rock Shrimp, Bluepoint Oysters, and Clams; Green Kimchi with Cilantro, Dehydrated Green Chile, and Salted Shrimp; Chile Kimchi with Jujube Date, Chestnuts, and Ginseng; Assorted Radish Kimchi with Ponytail, French Breakfast, Red Globe Radishes; Baek White Kimchi with Bell Peppers; Stewed Eggplant Kimchi with Garlic Chives, and Butter; and Salt-Baked Pork Belly Crackling with Homemade Sprouted Tofu and Kumamoto Oysters Hwayo

Soju Shot with Sasparilla Soda

Korean-Japanese > Stone Rice–Ahl-Bap Bowl with Caviar; Osetra Caviar with Ikura and Brown Butter; and Kimchi Sour Cream with Chives and Fried Egg

Lemongrass Vesper

Korean-Italian > Osso Bucco with Gochujang, Kimchi Gremolata, and Wild Sesame Tagliatelle

Korean-American > Persimmon–Apple Pie with 17-Grain Misugaru Ice Cream, Dehydrated Persimmon, and Salted Caramel

Sujeonggwa–Bourbon Toddy

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