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Seoul Chicken Press Release
- 1. Media Contact: Nicole Albano, Bolster Media NYC Nicole@bolstermedianyc.com 516-‐526-‐4248 SEOUL CHICKEN OPENS ON CLINTON STREET MERGING EAST ASIA WITH THE AMERICAN SOUTH Chef Chaz Brown Joins the LES Lineup With His Take on a Creative Chicken Wing Bar (August 29, 2014) NEW YORK, NY – Awash in a sea of various authentic cuisines, the Lower East Side gains a creative East Asian chicken wing bar with the opening of Seoul Chicken. Helmed by Chef Chaz Brown, Seoul Chicken is a casual neighborhood bar that brings together East Asian and classic American flavor to create a unique culinary experience. Former “Top Chef” and “Around the World in 80 Plates” contestant, Chef Chaz Brown worked most recently as the Chef de Cuisine at Fatty Crab Uptown where he received a two-‐star review from the New York Times. Born in Lake Charles, Louisiana, Chaz grew up the son of Creole and Trinidadian parents, moving around often and summering in Trinidad. No matter where Chaz landed he was surrounded by the culinary influences of his bloodlines, learning the fundamentals of various regional cuisines from a young age. He studied at the ICC and trained at Nobu simultaneously. After graduation, Chaz made his way around Philly, working at several top restaurants including the line at Steven Starr’s Washington Square and Jose Garces’ Tinto, as well as Chef-‐de-‐Partie at Le Bec Fin – where under award-‐ winning star Chef Georges Perrier, he fine-‐tuned his classical French skills. In 2010, Chaz moved his family to NYC to accept the position at Fatty Crab – three years later he founded Soul of the Space Culinary, a restaurant-‐consulting firm, with his partners Robb Finn and Marvin Barksdale. Seoul Chicken is their first solo venture. Designed with the intention of broadening palates in a casual dining experience, the menu at Seoul Chicken features two styles of wings: Korean fried or Southern fried. Served with a choice of sauces, including: gochujang buffalo, palm sugar & kalamansi, sriracha & honey, habanero kim chi, fish sauce & garlic, Szechuan
- 2. peppercorn & sea salt or Seoul dry spice, they are available in portions of three, six, twelve or eighteen, ranging in price from $6 -‐ $18. Half or whole chickens are also available, with the same preparation methods and sauce options. A variety of snacks round out the menu and include favorites like Kim Chi Fries with Miso Aioli and Singsing Rock Shrimp with Honey, Chili and Kewpie Mayo. Snacks range in price from $4 -‐ $12. A rotating list of a daily special is also available, as is a seasonal dessert. While fried chicken and wings are the main event at Seoul Chicken, the bar program is not to be overlooked, featuring a variety of innovative seasonal cocktails to complement the chicken, including spicy & sweet, salty, sour and nuanced flavor profiles. Spearheaded by Culinary and Beverage Director, Robb Finn, cocktail favorites include the Foreman Grille with peppercorn-‐infused rum, roasted pineapple, St. Germain and yuzu soda; and the Trinidad Brown with papaya-‐infused cognac, lemon, Cointreau and rau ram. Beer and wine are also offered. Cocktails vary in price from $7 -‐ $12. Seoul Chicken was designed by Chef Chaz Brown in partnership with David Barnett and Mac Pohanka of Noble Signs. The 30-‐seat interior features an L-‐shaped bar and a horseshoe high-‐top dinning area – there is also one large chef's table for larger parties looking for a communal experience. The bar and counters throughout the space are made of hand-‐hammered aluminum, and high metal stools comprise the majority of the seating options. Newly exposed whitewash brick walls and original vaulted brick ceilings are evident throughout the space, as are perky blue-‐green and fiery red-‐orange accents, alluding to the fighting red and blue chickens, a motif featured in the logo and continuing throughout the space. Out front, a 40,000-‐volt neon sign also echoes this color and thematic scheme. The chickens reappear in a signature installation on the back wall of the restaurant, where a large lightbox depicts an East Asian-‐style illustration of two armies of poultry fighting for domination of a feudal landscape. The doorways to the kitchen, storage, and bathroom are accented with noren-‐style hand-‐silkscreened curtains created by local textile artists, while the outer walls of the space will host a rotating art exhibit curated by established local gallerists, including work by BK the Artist, Jay West, Dave Barnett and more. Seoul Chicken is located at 71 Clinton Street between Stanton and Rivington Streets. Hours of operation are Sunday – Wednesday, 11AM – 2AM; Thursday – Saturday, 11AM – 3AM. Seoul Chicken accepts all major credit cards and offers dine-‐in, take out and delivery. For more information, please visit www.seoul-‐chicken.com or call 646-‐838-‐6066. ### Twitter/Instagram: @SeoulChicken