Myong Foodzette, aka The Newsletter

In This Issue

Featured VIDEO Recipe

** Jewish Holiday Menu **

Where's the BEEF?

UPCOMING EVENTS

HOT Apps!

The NY TIMES

EXPANDED REVIEW Bedford Magazine

Featured

VIDEO Recipe

Roasted Okra and Cauliflower with Indian Spices

HIGH DEF VIDEO

Myong's Corner

Jewish Holiday Menu Available CLICK HERE!

The Holiday Menus are available in the restaurant or online.

This year, Break the Fast, with us. MYONG is doing Appetizing Platters. Lox, Whitefish, Cream cheese, and all the rest of the goodies. Our Smoked Salmon is done LOCALLY for us by Chef Alain.

It is HANDS DOWN the best Smoked Salmon I've ever had. Light, Silky, smoked just right, and from WILD ORGANIC SALMON.

Just make it simple and

count us in!

1.1111111111111111

HOT NEWS

It's official!

Pat LaFrieda Meat Purveyors is custom-cutting beef to OUR specifications. Our regular Myong Burger is going to be amazing. A Short Rib- Brisket Blend. The Myong ULTIMATE Burger is going to be off-the-hook, combining Dry Aged, short rib, brisket, and Skirt. These blends will make our burgers the one to beat! In Addition to Beef, our Organic Chicken, Lamb, Fresh Ground Turkey, Kalbi, and Speciality cuts will all be LaFrieda! Pat LaFrieda butchers begin at 1 AM the night before each business day so that our order ready to ship by 5:30 AM that morning. It won't get any fresher than that!

Our Next

Wine Tasting Event

We are still in the planning stages for our next wine dinner. This will be a multiple course sit down dining experience with selected pairings. If there is something special you'd like us to do for the event, contact us.

As soon as we have a firm date, we'll let you all know.

myong gourmet newsletter

Greetings!

Summer's over, bummer! The rain keeps coming and many of us had real problems with Mother Nature's last wrath. We had our challenges with no power, but in all, our friends are ok, you're ok, we hope, and now all we have to do is get the kids through this year of school. Many terrific changes have happened at the restaurant. So read on and have a great fall.

Download the current menu! It will be available until the end of September when we change it up again to the Fall Harvest Menu.

We're now offering some of the most popular CAFE items during dinner because you asked. Your favorites like our Ocean Wrap with Sashimi Grade Tuna, Myong's Lentil Pancake with Rice Noodles, our classic Asian Coleslaw with Grilled Chicken have made the list. Some NEW items include a "Shrimpy" Caesar (classic Caesar salad with pan seared Scampi'd Shrimp served hot) and also NEW is Myong's Traditional Korean Bi Bim Bop (crispy rice on the bottom, sauteed veggies with beef, topped with egg), oh and kimchi too.

Try our Kobi Hot Dog or Housemade Fettuccini with Fresh Top Neck Clams in the shell with a white wine, garlic and butter sauce. Veal Milanaise comes with Lobster Ravioli. The 16oz Ribeye Steak returns with a classic twice baked potato, sauteed spinach and frizzled tobacco onions. This is a steak lovers dream! Atlantic Fluke is potato encrusted with artichoke barigoule and preserved lemons. Not to bury the big news, we have changed our beef purveyor to Pat LaFrieda. (Check our the Sidebar)

Al Corbelli, our Mixologist, has many new Cocktails and has now been Knighted by the Queen as "Sir Intoxicologist"! Every Monday and Tuesday, our Signature Cocktails are HALF PRICED! So come in and taste all our new flavors from the Bar to the Kitchen. It's all for you!

Lobster Shooters - Calamari - Basil Scallops

Three from the sea...

Lobster Shooters

We only buy the best and freshest seafood! Our suppliers have access to some of the most delicious selections that continue to amaze us! Our Hard Shell Lobsters come directly from Maine, to our fish monger, and then to us within 24 hours. FRESH ot frozen Squid from Connecticut and Rhode Island, and Diver Scallops from the Northeast and Canada make for exquisite dining. The Shooters are accompanied with micro-diced mango and avocado, served in a cucumber basil gazpacho. The calamari is lightly seasoned and dusted and flash fried. Why would you do anything more? The scallops are seared with a fresh muddled Basil Paste, and yes, a little bit of Vermont butter. Simplicity and great fresh ingredients are what makes perfection.

CHICKEN CLUB (No, not the sandwich!)

The First Rule of Chicken Club is: You should always talk about Chicken Club!

Feed a family of 4 for $26 Bucks!

That's $6.50/pp

Available Tuesdays and Wednesdays

Where are you going to find a Bell & Evens ORGANIC -Hormone Free - Fresh Bird for the price of a pair of Happy Meals?

Included with your complete dinner is:

A Starch: Forbidden Rice, Roasted Potato, Baked Potato etc.

A Vegetable: Seasonal Veggie Saute' or whatever's fresh and local

Here's the Deal: You can call in During the Day before 3PM and order your dinner. Pick up is after 4PM. Birds will be HOT to WARM, and you may reheat as necessary.

We are Vertical Roasting (to Order) in our Rational Ovens. The grease drips away and results in an amazing moist and delicious Bird.

By EMILY DeNITTO (Read the entire Article)

Published: June 3, 2011

NY TIMES SAYS "WORTH IT!"

Dining Room

0.94 Myong Gourmet - A Review

By Nancy McLoughlin

Note* Our menu is seasonal so some of the items reviewed may not be always available.

My food has always reflected your desires and requests. It's our goal to offer "Clean" cooking, LOCAL vegetables and exotic spices that truly make "Progressive World Cuisine". We love to please, but mostly we love your smiles as you dine at my new restaurant.

Thank you, and please continue to come and support us!

Sincerely,

Myong

...and The Myong Gourmet Staff