The New York Times says, “The chef, David Shim, has worked at some top New York kitchens but does not try to rewrite the classics, only to refine them."
New York, NY (PRWEB) May 15, 2012
KRISTALBELLI, a newly launched fashionable Korean barbecue restaurant, announced the launch of its new lunch menu. The lunch menu, which consists of a large variety of Authentic Korean dishes, is now available from 11:30AM to 2:30PM, Monday through Friday.
The lunch menu includes several popular Korean foods, such as Haemul Pajeon (a mixed seafood pancake with scallions), Bibimbap (rice with seasoned assorted vegetables with chili pepper paste), Mul Naengmyun (Buckwheat noodles served in cold beef broth), and Doenjang Jjigae (bean paste stew). The restaurant also offers a barbecue lunch menu on their signature crystal convex belli-shaped grills.
The restaurant, which was launched on March 26, 2012, has been featured in the New York Times twice since October 2011. In the article, the New York Times highlighted the use of unique crystal belly-shaped grill in the restaurant. The waiters use these grills to cook premium Wagyu beef for customers. These customized grills provide the exclusive Korean grilling experience without any of the smoke, perfect for a business lunch meeting or romantic dinner.
The New York Times says, “The chef, David Shim, has worked at some top New York kitchens but does not try to rewrite the classics, only to refine them. The tone is set with the first appetizer, gujeolpan ($15). Tiny rice crepes are spread out like flower petals, and the fillings (slivered mushrooms, seaweed, sweet onions and more) set out in small heaps so diners can roll their own.”
David Shim, the Executive Chef of the restaurant, is a graduate of the Culinary Institute of America. He has worked at several upscale restaurants, including Gramercy Tavern, Veritas, and L'Atelier de Joel Robuchon before joining KRISTALBELLI.
8 West 36th St.
New York, NY 10018