The Latest from Intro
July 7, 2016
South Korea holds a special place in Chef Stephen Gillander’s life for several reasons: he was engaged there, has family in Seoul, and his culinary career has been deeply impacted by the food and restaurant experiences he has had during his visits. On his most recent trip, Chef Stephen brought back with him ideas that inspired his new menu, which is reflective of flavors and experiences he has had all around Korea and continues with his mission to create the best possible menu at Intro. Let’s travel through this new menu, which is available a la carte or as a four-course tasting here at Intro in Lincoln Park at the Belden-Stratford Hotel! Fluke Sashimi with soy rice wine broth, shiso oil, pickled Asian pear and toasted pine nuts, is inspired by a blowfish meal he shared with his wife. They utilize the entire fish from face to fin with the premier cuts used first for sashimi. Foie Gras Bibimbap is an elevated bibimbap made with farmer's market vegetables, shiitake mushrooms, ginger crumbs, scallion and gochujang served in a hot dolsot bowl. Bibimbap literally means “to mix rice,” so this dish has an interactive component to it as all the ingredients are mixed together tableside. Charred Hanger Steak is made with fermented red chili butter, lime and crispy rice. Korea has a heavy meat culture and this steak is seasoned to reflect the flavors of bossam, a traditional pork dish in Korean cuisine, and is served on summer lettuces such as mustard greens and arugula. In Korea, fruit is traditionally served for dessert. The Blackberry Sorbet Float is infused with bokeooja wine, fresh lychee and makkoli, a sparkling sake poured tableside. Bokeooja wine is a hybrid of blackberries and strawberries, which are then fermented and made into wine. What to look forward to? Chef Stephen will be rolling out several other Korean-inspired dishes in the coming weeks, including pork belly, Korean fried chicken, his take on jajangmyeon noodles and more, so stay tuned! Intro’s four-course Korean menu will be available for $68 per person, not including tax and gratuity. Thoughtfully selected wine pairings cost an additional $29. As always, our regular a la carte menu will continue to be available. There is always something new to explore at Intro!