Tell us about your restaurant?

"Kisa" draws inspiration from casual diners in Korea originally meant for taxi and bus drivers, known as “kisa sikdang” (“kisa” meaning driver and “sikdang” meaning restaurant). These drivers, famous for their discerning taste, often frequent the best eateries in town. Renowned for being tasty, affordable, and nutritious, these restaurants have become popular beyond just drivers, eventually welcoming everyone. Typically, they serve food in the "baekban" style, featuring a platter with rice, soup, an entrée, and various seasonal side dishes, or in a buffet style to ensure quick service.

At "Kisa," we have embraced the "baekban" style. Our menu offers a choice of one of four main entrées, accompanied by rice, soup, and seven different side dishes that change seasonally.

Whats your personal favorite thing on the menu?

Among our entrees, my personal favorite is the spicy pork, Jaeyook bokkeum. What makes our spicy pork truly special is its distinct smoky flavor. We've achieved this without the use of charcoal or artificial smoke liquid. Instead, we employ a special grill pan imported directly from Korea, designed to capture and infuse the meat with natural smoke flavors. 

Tell me more about the Kisa Sikdang '기사식당 concept and why you thought it was important to show that experience to new yorkers?

With the recent surge in popularity of Korean cuisine, New York City has seen a wave of new Korean restaurant openings. However, including our very own establishment, C as in Charlie, most Korean restaurants tend to fall into the categories of fusion, reinterpretation, or fine dining. During my visit to Korea two years ago for my wedding, I observed the unfortunate trend of many casual Korean eateries disappearing as the older generation retired. Nowadays, the younger generation of restaurant owners often gravitates towards establishing fine dining Korean or Western cuisine establishments, as they are typically more financially rewarding.

In Korea, there's a prevailing perception that a casual Korean dining experience—featuring rice, soup, various banchans, and an entree—should be highly affordable, typically priced under $10. In contrast, a plate of pasta, a relatively simple noodle dish, can command a price of around $30. We aspire to successfully share this concept in New York, with the hope of sparking a resurgence of casual Korean dining in Korea. By doing so, we aim to preserve our culinary culture for future generations.

What is the most iconic NYC restaurant in your eyes?

Jungsik stands out as one of the most iconic restaurants in New York City for the Korean culinary community. It was the pioneering fine dining establishment to fuse Korean and French cuisine, earning it a prestigious 2-star Michelin rating at a time when Korean cuisine wasn't as widely recognized as it is today. I believe Jungsik has played a significant role in shaping the landscape of the restaurant industry in New York, particularly for the next generation of culinary professionals. Many former staff members of Jungsik have gone on to become owner-chefs of other esteemed Michelin-starred restaurants, such as Atomix, Jua, and Lysee, among others.