Posted on 04/22/2021 7:23:04 AM PDT by mylife
Last March, Danny Lee was about to reformat the menu for the spring season at Anju, one of the three restaurants he co-owns in Washington, D.C. It would be the chef's first substantial menu change since the restaurant opened a few months prior.
"Then the pandemic hit, and we had to, overnight, reformat our plans and create a menu that could travel well for takeout," he said. A little over a year later, with the restaurant at 25-percent indoor capacity and outdoor seating offered on a small patio, they're finally serving guests in person again, but his menu strategy has shifted.
There's still a large focus on dishes that travel well, yes, but also a growing number of specialty dishes meant to be enjoyed in-house, including Lee's version of hwedupbap—seasoned rice topped with house-cured salmon, tobiko, and a pineapple chojang. That's just one example of how chefs are reconsidering their menus to account for this moment.
(Excerpt) Read more at foodandwine.com ...
Huh?
One shiny silver lining to this pandemic is that the rarest wife and I spend a LOT more time in the kitchen. I’d be fine if a majority of chain restaurants shuttered. When we do go out to eat, we only patronize local eateries. The “woke” chains can rot, IMO.
I just want a cheese boigy..
Don't expect me to come to your stupid overpriced restaurant. How does that grab you?
Clearly a publication geared towards true cognoscenti and not mere plebeian mouth-breathers like you and I, if they don’t bother to define such terms. Heck, my neighbor considers me a foodie, I go to serious real Asian places (round eyes in the minority) all the time, and I have no idea what three of those words mean.
MRE’s
Its laughable
At home, grill, ribeye is what works for me. Looked up prices at a local steakhouse - steak dinners START at $49 ... that’s the ribeye. For $49, I can buy steak (thick, big ones) for the whole family. It’s just not worth the money to eat out any more (IMO) and that’s before we get to the unhealthy vs healthy food/preparation methods, etc.
It's government overreach that has forced the change.
i cook all the time and get to go out once a week.
I will sorely miss social distancing in restaurants.....
PC made them take pork chow mein out of the MRE ROTATION.
when GWB was in office I ate ribeye every day $2.99 lb
Well, I spent a year and a half learning Korean, and two years in Korea, for Uncle Sam. All I can tell you is they're Korean. Bap is rice but I've never heard of those three things either.
I stuck with normal Korean food.
Those were the days .... foodwise. I’m carnivore so the price of meat is a budget killer. I’m fortunate to have a lot of venison, which helps considerably.
Probably like chow fung. You know, a broad noodle.
Boy, does that look GOOD!!!
Give me bibimbap and bulgogi please.
Meat Salad
very filling..
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.