The pre-dinner ritual in the Basque region of Spain is touring pintxos (tapas) bars to devour small bites and down booze with friends and family. A tradition that resonated with chef Jeffrey Kim who grew up in a Korean family and trained at New York’s Atoboy, Eleven Madison Park, Jua, and the famed, three-star Michelin restaurant, Celler de Can Roca in Girona, Spain. In Spain, Jeffrey drew similarities between his own culture, where one can’t drink without eating, and Spanish culture, where one can’t eat without drinking. Though the flavors and ingredients used vary, the celebration and purpose are the same. It is at Nudibranch where he was able to realize this intersection (and the pleasures) of Anju—Korean drinking snacks—and pintxos. For this demonstration and tasting afternoon, guests will be treated to the combinations of the two cuisines and understand how the culture of small plates (both banchan and Basque tapas) are harmoniously intertwined at Nudibranch.

25 11th Ave, New York, NY 10011, Map
212-627-5252