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Sechul Yang

@chef_y

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#NYC $90 chef's table dinner at @sono_nyc includes 2 apps, 2 pasta, 1 entree, 2 sides, 2 dessert, we were so full but finished everything not a single drop left #紐約美食 東村新開的韓式義大利餐廳 主廚曾待過Gramercy Tavern, Oiji Mi等米星餐廳 餐點多是以義大利菜為骨架 用韓式食材和調味來詮釋 愛的：前菜的生魚片，魚子義大利麵，韓國鰩魚，和黑芝麻提拉米蘇 中規中矩：烤章魚腳，馬鈴薯，牛肉義大利餃，伯爵冰淇淋 不行：那份油菜有很奇怪的臭味 想多吃幾種口味就像我們一樣點套餐由廚師選擇出餐，$90吃到9道菜口味很豐富 📍SONO 🏠176 1st Ave, New York, NY 10009 #nycfood #NYCEats #NYCFoodie
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KOREAN ITALIAN FUSION If korea and Italy had a baby this place is it Chef Sechul is bringing Italian richness and Korean attitude. @chef_y WOW! SONO which means I am in Italian 📍 176 1st Ave, East Village, NYC @sono_nyc WOW The flavors are bangin! and imaginative. Below are some of the dishes I had over 4 visits. They have been open for 5 months and diners have been coming through PICANHA di MANZO Honey Cured Picanha, Korean Mostarda COPPA di MAIALE IBERICO Iberico Pork Shoulder, Pickled Perilla BURATTA di STRACCIATELLA Korean Chorizo, Goat Cheese POLPO Grilled Octopus, Guanciale MAFALDINE with Oxtail, Sa-Gol Mafaldine with prosciutto and duck confit LUMACHE Jajang, Nduja YU CHOY Charred Yu Choy, Kimchi Dressing PESCE RAZZA Butter Poached Skate, Korean Pesto Hamachi crudo with gooseberry Tiramisu with black sesame #Korean #Italian #fusion #wheretoeateastvillage
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Hamachi, green tangerine, gooseberries (plus olive oil & chili flakes): crudo, with a Korean twist. That's how @chef_y cooks at @sono_nyc, his Korean-Italian Trattoria in the East Village. He's Korean by birth, but has cooked mostly Italian (at Maialino, notably) - and he combines the two streams cleverly. This dish is great, layering mostly Asian ingredients on a classic Italian form, giving it a heightened sweet and heat. It's an experiment currently - so I hope it finds a place on the menu! Yum! The dual perspective runs across the menu - in varying proportions - and it works. Here's the rest of our menu (they have tasting and à la carte options): - Pesce Razza - Butter Poached Skate with Korean Pesto, basil, parsley, chili crisp - Spaghetti with Bottarga & Myeongran (Korean pollock roe - a nice variation of the dish we ate repeatedly in Sicily) - Polpo with Guanciale & Pepper - Tortellini en brodo with short rib, beef bone broth, and matsutake mushroom (not on menu yet - but should be!!) - Charred Yu Choy with Kimchi Dressing - Patate with brown butter soy - Black sesame tiramisu - A play on prosciutto & melon - as a panna cotta dessert The tasting menu works particularly well here because it's a fun range of flavors. The dishes are all well prepared (chef's time at Oiji Mi & Gramercy Tavern shows) but, in the trattoria spirit, appealingly casual. The tasting flow feels more like tapas bar than kaiseki counter. It's a place in my neighborhood - but I'd travel for it. I'm a fan. #crudo #hamachi #sudachi #rawfish #クルード
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From the desk of your Prime Minister. The primest of them all. Here to minister to all your prime needs. For your consideration, your humble Minister presents Ocean Beef. A Japanese style Angus program raised next to the New Zealand sea. Grass fed and grain finished. Your beast has spent its life on lush pastures, breathing in briny sea breeze, and ogling at top less sun bathers. So tender it'll lull you to the best nap you've had in a long time. You'll like one. Average BMS rating high 4s to mid 5. Prime Beef for Prime People Delivering Happiness, one dead body at a time. EAT MONARCH
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Sono @sono_nyc is a Korean-Italian trattoria that opened a few months ago in the East Village! The chef behind it has a background in both cuisines, having worked at well-known New York establishments like Gramercy Tavern and Oiji Mi. The menu is small but has plentyyy of variety. Every dish is a mix of Korean and Italian flavors that I haven’t seen before. For example, the first pic is their Mafaldine, which looks like an Italian pasta, but the flavors are of sa-gol, which is a Korean broth. I absolutely loved their pollock roe spaghetti as well, which was creamy but also sort of tangy. If I had to nitpick, the meal overall felt a bit salty, but maybe it’s because we had the pork shoulder with the yu choy together last (both had salty profiles). I was expecting a relatively casual bistro-type ambiance, which it was, but the service was stellar and more upscale than I anticipated (fresh plates for each course, waitstaff was extremely professional). Chef Sechul Yang even came out of the kitchen to ask each table how they liked the food. Overall would recommend for a nice, adventurous meal! • Mafaldine with oxtail • Polpo (octopus with guanciale) • Coppa di Maiale Iberico (pork shoulder, so good and pickled perilla on top) • Spaghetti with pollock roe • Yu Choy • Black sesame tiramisu, earl gray ice cream (forgot to take pictures but these were delicious!)
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From the desk of your Prime Minister. The primest of them all. Here to minister to all your Prime needs. I've always preferred leaving the rib cap on my lamb chops. A more primal eating experience. Well roasted lamb fat requires even higher precision and technique than simply cooking the flesh. Brutal savagery meets cashmere elegance. Kinda sounds like my clients. For your consideration, at your disposal, Colorado lamb rack. Frenched. Cap On. Prime Beef for Prime People EAT MONARCH
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sono | east village, manhattan, ny insalata di cesare nera | market romaine lettuce, black sesame picanha di manzo | honey cured picanha, korean mostarda spaghetti | bottarga, myeongnan lumache | jajang, nduja polpo | grilled octopus, guanciale pesce razza | butter poached skate, korean pesto patate | crispy market potato, brown butter soy yu choy | charred yu choy, kimchi dressing chef sechul yang @chef_y
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From the desk of your Prime Minister. The primest of them all. Here to minister to all your Prime needs. The Prime Minister is in the Hamptons today! Making sure the good citizens of Sag Harbour are well stocked with Prime beef and Iberico pork. After an entire summer schleping meat out here, I'm finally getting some time by the water. Its nice. Too bad there's only 4 months a year I get to make any money out here. For your pleasure I present American Wagyu Plate denver steaks. The most prized cut in Korea. Should be the most prized cut everywhere. Prime beef for Prime people. EAT MONARCH
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From the desk of your Prime Minister. The primest of them all. Here to minister to all your prime needs. Labor Day is upon us! Celebrating significant wins for the working man such as the 40 hour work week. Now I haven't been able to work only 40 hours a week for the past 25 years. I dont think I've bump into anyone who does. If you're a Chef, 40 hours is basically a part time gig. So for all my fellow workaholics, I salute you with Prime. Prime beef for Prime people. Take it easy this weekend. EAT MONARCH
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“I AM” This is not simply a Korean Italian fusion restaurant. It’s more like a cuisine that reflects the chef’s own identity. Rather than forcing two cultures together, he found common ground between Korean and Italian cuisines and made it his own. The easiest way to create something new is to combine two different things. Tha hardest part is making them feel as though they had always belonged together. And that is exactly what the chef has shown here. So genius, creative and scrumptious🤤 - 서로 다른 두가지를 섞어 새로운 것을 만드는 것은 쉽다. 하지만 어려운 것은, 두가지를 원래부터 그랬던 것 처럼 자연스럽게 만드는 것이라고 생각한다. 이 곳은 한국-이탈리아 식문화를 억지로 섞은 단순한 퓨전이 아니라 두 문화 사이에 존재하는 공통점을 찾아내고 그것을 쉐프님의 방식으로 풀어냈다. 쉐프님의 정체성이 고스란히 담긴 하나의 새로운 퀴진. 두 퀴진이 이렇게 잘 어울릴 수 있다는 사실이 인상적인 곳. 그래서 나오는 음식들을 먹으며 이건 어떤 음식을 표현하신걸까 해석하는게 쏠쏠하게 재밌었던 식사. 물론 맛도 최고. 📍SONO 176 1st Ave, New York, NY 10009 #nycrestaurant #koreancuisine #italiancuisine #eastvillage Who knew skate and basil could work this beautifully together? 이 곳에서 제일 좋아했던 메뉴 중 하나 우리나라 홍어찜을 이탈리안 생선요리처럼 풀어낸 느낌 홍어와 바질소스가 이렇게 잘어울릴 줄이야 Oxtail Mafaldine All of the pasta here is made from scratch in-house. 사골 곰탕을 파스타로 표현한 Mafaldine 면의 식감이 글로는 표현이 안됨. 약간의 쫀득함과 파스타의 사이. 입에서 씹을때 치아에 달라붙는 느낌이 좋은 식감. Bottarga and Myeongnan Spaghetti 보타르가와 명란이 들어간 스파게티 멸치 칼국수를 파스타로 풀어내면 딱 이런 느낌일듯 모두가 너무 좋아했던 파스타 중 하나 Jajang Lumache Honey Cured Pichanha with Korean Mustard Pulpo and Guanciale 낙지 볶음? 곱창 볶음 맛? 났던 문어. 재밌어지기 시작함🥹 Scallop and pine nut 관자와 잣소스, 동치미 에멀젼 Caesar Salad 시저 샐러드에 멸치볶음 크런치가 들어가는게 이게 킥. Heirloom Tomato and Toro Wagyu Steak with Leek Confit Charred Yu choi with KIMCHI DRESSING ❤️‍🔥 Brown Butter Soy Patate Another Pesce Razza 다른날의 홍어 요리 (지금은 없는 메뉴인 것 같은데 보양식 능이백숙을 먹는 듯한 진했던 양과 버섯이 들어간 스프) Black sesame and tiramisu are a match made in heaven Banana and Yogurt Pannacota Owner Chef Yang
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We’re hiring line cooks and sous chefs at Sono! 🙌 For more information or inquiries please contact Chef Sechul Yang directly via email at Sechul.y@sononyc.com or dm @chef_y
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From the desk of your Prime Minister. The primest one of them all. Here to minister to all your prime needs. In 1998, the second most tender steak on a steer was invented to the pain and misery of chefs and butchers worldwide. Now you could simply butcher this yourself, or you could outsource your suffering to me. We love the hurt. For your pleasure, at your disposal, Prime flatiron steaks. Prime beef for prime people. EAT MONARCH
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