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Korean with a touch of flair at Zusik in the West Village where Chef/Owner Yurum Nam is cooking up dishes inspired by his mother's cooking. From the kitchens of Seoul and South Korea to the Modern and Gramercy Tavern in New York, Nam has honed his craft and is now the force behind the food at Zusik. Look for traditional dishes like Pork Buns with soy glazed pork belly, pickled vegetables with a bean paste aioli; Seafood Pancake with pan fried, shrimp, calamari, scallion, vegetables, homemade mayo and sweet soy sauce; Jelly Pork with cilantro, pickled fennel, yuzu dressing and fried garlic; Pork Rinds, fried pork skin and nori served with chicken liver mouse and pinenuts; and marinated grilled Beef Short Ribs with truffle mashed potato and dusted with lemon salt. Skewered meats and rice bowls are also offered. Signature cocktails include a Yuzu Bees Knees made with gin, lemon juice, egg white & yuzu martini and the Hongcho Cosmo, a pomegranate flavored cosmopolitan. Traditional Korean spirits (Chum Churum, Hwa Yo 23, Makgoli) are also available. The inviting space features wood elements and white-wash brick, a full bar and French doors that open onto the street.
- Thomas Rafael