Wood-Fired Korean Restaurant Jua Opens in Flatiron | Eater NY
"This upscale new restaurant from the former executive chef of two-Michelin-starred Jungsik was conceived by Chef Hoyoung Kim in partnership with Hand Hospitality to serve a six-course, $95 prix-fixe of wood-fired Korean dishes; it was scheduled to open on a Friday but its opening was delayed “due to a city permit issue,” with no new date announced as of November 21, 2019. The menu, all Kim’s interpretations of classic Korean flavors, begins with a raw mackerel course and builds toward a duck course—Long Island ducks are dry-aged for two weeks, smoked over upstate New York cherry wood, then slow-roasted for an hour and served with persimmon. A mid-meal jjajangmyeon course (Korean-style Chinese noodles in black bean sauce) is a particular highlight, presented for luxury diners laden with truffles. The 1,700-square-foot, 42-seat dining room, designed by Two Point Zero, is intentionally “homey,” with rustic and vintage touches meant to evoke a nice cabin, and a seven-seat bar offers an a la carte menu with additional dishes like galbi with rice cakes and steamed buns with shrimp. Jungsik pastry chef Eunji Lee consulted on desserts, and general manager/beverage director Jaehoon No plans to offer wine by the glass, bottle, and in pairings (pending liquor license), alongside beer, sake, and soju, with a definite lean toward natural wines to complement the smoky dishes." - Caleb Pershan
