Chimaek’s Fried Korean Food and Drink Selection Provide an Easy Night Out in Covington | Food & Drink Features | Cincinnati

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Photo: Aidan Mahoney

Bruce and Yujin Kim opened Chimaek in November.

Covington’s burgeoning dining scene can take another win with the addition of Chimaek. The new pub offers succulent fried chicken wings and tenders, crisp vegetable tempura, a range of tangy Korean dishes, and an extensive selection of beers and cocktails to round out the experience.

Owned by the family who run the nearby Riverside Korean Restaurant, Chimaek opened in November. The name of the shop is a coined word that combines the chicken “chi” and the chicken “make”. Mekjubeer korean.

“That’s the catchphrase you use,” Chimaek co-owner and chef Bruce Kim explains of his restaurant’s name. maybe [short for BW3, Buffalo Wild Wings], which usually means you want to go eat chicken wings and drink beer. Just look at someone and ask, “Chimaek?” ”

Chimaek’s menu is simple but effective. There are dishes to please every palate, but the main emphasis is on crispy fried foods, complemented by beer consumption. For cocktail lovers, Kim recommends trying one made with soju, the typical low-alcohol spirit favored on Korean dining tables. It is a shop where you can enjoy shochu with a refreshing taste in various ways.
For the closest experience to a classic Korean nightlife experience, Kim recommends starting by ordering a few wings to the table with your first drink. Whether this is a late-night dinner or your fourth meal to soak up the night’s frivolity, be sure to order extra pickled radishes.Sweet and sour Kim’s salty fried her chicken Perfect for Kim explains that to get the most out of your evening, it’s best to keep a balance between food and drink, with lighter beers like lagers being the most popular.

Chimaek’s vegetable tempura includes broccoli, cauliflower, and thinly sliced ​​sweet potatoes. It’s a hearty vegetarian entree, but also great for sharing with onion rings or waffle fries served with spicy mayonnaise and teriyaki.

Dipping sauces are served on the side unless specifically ordered for wings and tenders.

“I always serve it with sauce,” says Kim. “If you want sauce, it’s there, but you can eat it as-is. Besides, if the sauce stays on too long, the dough will be soggy.”

Kim, who owns and operates a Korean restaurant with his wife Eugene, moved to Cincinnati via Chicago in 2006. Before he got here he was a truck driver for FedEx, but when his original owner was still running the business, he first got a restaurant job in Riverside. Learning various aspects of the dining industry from the ground up, Kim began working as a dishwasher before taking a job in the kitchen. In 2014, when the opportunity presented itself, he decided to run Korean his Riverside.

“It took me a while to learn it, but thanks to my mom, I learned how to make certain recipes and certain techniques,” Kim says. I don’t know what it tastes like.”

Kim and his staff set up Chimaek in the evening hours to get a feel for what’s going on. There is also the possibility of lunch service if demand is high enough.

Looking at the decor of the bar and dining room, it’s boldly colorful and modern, yet embracing old-world charm in a very appealing way.

“Chicken and beer – they go so well together,” says Kim. “As long as you have a good facility with good vibes, good vibes and good food, I think it will work.”

Chimaek, 405 Scott St., Covington. Information:

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