Six KBBQ Restaurants to try

2016-01-17-magalbbq-009-0-0Korean barbecue, the cow is a important health food,  South Korea, one of the most popular is the roast beef and grilled steak. Before the barbecue with seasoned first, and then put on the iron plate roasted, baked after dipping chili sauce or South Korea bean paste, rolled in vegetable such as lettuce, sesame leaves to eat, taste fresh and not greasy. In the past few years, the breadth and diversity of Korean food in new york city has made tremendous stride. If you are a big fan for the barbecue and Korean food, do not miss these great reastarants and take a try these delicious dishes. Eater recommended six KBBQ restaurants, they are Jongro BBQ,Her Name is Han, Keum Sung Chik Naengmyun, Majang Dong, Brasserie Seoul, and Insa. These restaurants all located in new york city, if you need more informations for these restaurants, please click here.

Reminder: NYCHG Labor in the Industry Event

Tonight is the night! From 6:00 to 9:00 tonight, come join us and the New York City Hospitality Group at the Institute of Culinary Education for a pre-election “State of the Union” discussion about labor’s impact on the hospitality industry.  From the shortage of line cooks to the rising wages to health care, there are a ton of factors affecting the industry at large.  Topics may include overtime, internships, paid time off, minimum wage, talent pool difficulties, and more.  Discuss the pros, cons, and complications that are affecting restaurants amongst industry colleagues while sipping beer and wine and sampling bites from ICE’s culinary team.

Leah Riegel, Managing Director, Atlantic HR Advisors

Susan Spikes, Vice President, HR & Recruiting, Hill Country Hospitality
Luke Fryer, Owner of Harri & International/National Restaurateur

Stephen Yen, Corporate Executive Chef, Paige Hospitality Group
Tickets are still available here.