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