By Emma Rudy
If it‘s not already clear, Thursday Kitchen in NYC has become the new hot stop for dining well and not breaking the bank. But it’s more than that. Chef Kay is a culinary master who turns her passion for diverse cooking into creative tapas-style masterpieces. Focusing on the concept of New Korean cuisine do not be intimidated by the unique touches that are added to your normal sweet potato fry appetizer, or your classic Italian gnocchi entree.
Chef Kay‘s South Korean background, knowledge of French cuisine, and her love for Spanish food are uniquely represented in each dish. As you feast away on the “angry sweet potato,” thick cuts of fried sweet potato next to a generous heap of sriracha, goat cheese, and cayenne pepper.
The gnocchi, a soupy and spicy Korean chili pepper base topped with garlic aioli and a crunchy seaweed cracker; The edamame dumpling sprinkled with citrus truffle oil bursting flavor in your mouth as you crunch on the baby green pepper garnish.
The steak cooked only medium-rare marinated in a soy glaze along with feta grits and baby kale, you notice that each item on the menu never leaves out an ingredient from the Chef‘s home.
The dimly lit lights hanging from table to table in their outdoor seating sets for a relaxed evening dining feel. Your neighboring tables are all drinking what looks like glow-in-the-dark Capri Sun juice boxes.
These are soju cocktails, and like most of us who make a face when we are told it is not real booze, the waiter laughs. “These are very strong cocktails,” she says. Not only are they boozy but they are tangy, powerful, and delicious.
The best part about Thursday Kitchen NYC is each dish falls under $15. It’s a rewarding feeling being able to dine at a restaurant that is part of a revolution of fusion foods, which has become increasingly popular in recent culinary practices.
Even if you have to take multiple trips to Thursday Kitchen, try everything on that damn menu. It is that good.
Want to read more of our latest posts? Check out our tips on how to become a better cook.
Thursday Kitchen’s soju cocktails and fusion plates are a great night out, but the roots of that gochujang flavor profile are on full display, unfiltered, at Flushing’s street carts. Our NYC Korean Street Food Guide covers where to find the source material.
FAQ
Q: Who is the chef behind Thursday Kitchen?
A: Chef Kay, whose South Korean background, French culinary training, and love of Spanish food inform the restaurant’s New Korean tapas concept.
Q: What is the “angry sweet potato” dish at Thursday Kitchen?
A: Thick-cut fried sweet potato topped with sriracha, goat cheese, and cayenne pepper.
Q: How much do dishes cost at Thursday Kitchen?
A: Every dish on the menu is under $15.
Q: What are Thursday Kitchen’s soju cocktails like?
A: Deceptively strong and tangy, served in a way that resembles glow-in-the-dark juice boxes, according to the review.
- About the Author
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Emma Wrayne Rudy is an NYC-based food writer and storyteller dedicated to uncovering the city’s best hidden gems. Her passion for the culinary world sparked at age 17 in Los Angeles, where she spent her days exploring neighborhood eateries and documenting her dining experiences. Now immersed in New York City’s endless food scene, Emma shines a spotlight on the diverse, affordable, and underrepresented culinary cultures that define the five boroughs—from historic food carts and mobile trucks to beloved “mom-and-pop” storefronts.
