Oiji – Wine & Spirits Magazine

Oiji


Jang-jo-rim Buttered Rice

At this inviting oasis in the East Village, Ryan Te, the beverage guy, is having a ball with cocktails, focused around soju, Korea’s national drink. They are pitch-perfect for the elegant Korean food from chefs Brian Kim and Tae Kyung Ku. Drink the Finders Keepers, made with blood orange–infused soju and black truffle, lime, pear and Campari: It’s earthy and bright, to echo the de touch of truffle in the seafood broth, topped with an addictive crunchy rice garnish. You’ll be tempted to li the bowl to your mouth to get every last drop.

Click here for a cocktail recipe from Ryan Te.

119 First Ave., New York, NY

Korean

646-767-9050

Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.


This story appears in the print issue of April 2016.
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