WHERE: Los Angeles (DTLA) / What happened to NoHo??

THE MENU: (2/13 - 2/17)

HOW+WHY: Our Story / LQ@SK

LQ @ SK / PARKING / CATERING / ARCHIVES

Contact us (anytime!): info@starrykitchen.com

“And I raaaan… I ran so far awaaaay” when I heard it was New Wave WEDNESDAY!! (that kinda rhymes if you say it JUST the right way ^_^)

Unfortunately, not much time to blogsies today. Being a restaurateur is CRAZY busy sometimes (and I cannot WAIT to tell all 6-7 of you of the ups+downs of this biz ESPECIALLY where I completely f’ed up too.. hopefully sooner rather than later. It ain’t all pretty, lemme tell ya!)

Dont forget that this is the REAL last week (as opposed to last week’s FAKE “last week” LOL) for the CHINESE HOISIN HAMBURGER + Korean Glass Noodles.

And don’t forget to get yer tickets to the LA STREET FOOD FEST TOO! We’re gonna make our “triumphant” return, and we have something VERY special planned for this one (and no it doesn’t have anything to do with my banana suit and balls.. I think!)

Love ya lots.. and gotta go!

TEAM SK

Salutations friend(s),

HOLY CRAP… 7 weeks… 7 WEEKS!  I don’t know when I’m supposed to stop counting, but I’m not stopping yet.  And it looks like a lot of you are getting used to the rotating menu now too.  I know, I know.. sounds different, absurd and ludicrous even… but you aren’t bored, and neither are we?!?! (YIPPEE!)

(fyi- the pic above only serves to try to whet your appetite… did it work??)

If you weren’t with us at the end of last week, to recap the torrid and “intense” (intense in the sense of people begging me not to take either item off the menu yet!) PORK vs TOFU battle, BOTH won because we’ve decided to keep both for (at least) one more week.  But alas, we must keep to our commitment to rotate (i.e. we still feel like it), but let’s start with what many (all 7 readers = 1 reader for every week) know already:

NEW/ROTATING IN:

• SK SPICY CRAB CAKE
  • We’ve gotten a LOT of requests at SK for something spicy, so here ya go… SUCKAS! :)  Instead of using the normal celery that many use to add a lil *crunch* to these “tasty” cakes, we’ve added in jalapenos AND left the seeds in ‘em too.  This is NOT for the faint of heart.  It’s NOT the spiciest creation ever, but it’s definitely a couple of notches out of a spice-averse (aka “wussy”) tolerance. You’ve been warned (and watch, I know I’m going to get comments to make it spicier too LOL)
  • Last note on these (cause I couldn’t fit them in the menu above): we’ve used imitation crab meat, but THIS imitation is unlike any other I’ve personally had.  It’s actually FLAKY and not the normal tube of imitation-ness that we’re accustomed to.  In other words, “It’s pretty darn good pardner! GIDDYUP!”

SO LONG/FAREWELL/IT’S TIME TO SAY GOOD BYE/…ROTATING OUT!

• TAIWANESE FRIED PORK CHOP
  • I’ll admit, I didn’t know these would catch the momentum that it did so quickly, but we’re glad (cause they ARE tasty). We’ve only tested this ONCE out of our “apartment” and even then it went so fast we couldn’t even try them ourselves!
  • Will these come back? DARN TOOTIN’ they will.  As we go along, we’ll probably start rotating things back-in in the near future… but I’d like to think the CHINESE HOISIN HAMBURGER is startin’ to pick up steam now too and can fill that savory + comforting void that will be left by our favorite Taiwanese friend! (but you still have one more week)

WHAT ABOUT THE SIDES?

• No worries on that front, they’re all staying the same.  The KN’s been a lil sick (she’s ducking out today too), so we can’t confidently change anything without our Cap’n driving the ship.  So JAPCHAE and COCONUT RICE are staying for another week! :)

And on that note, I gotta get ready to work (hope people show up today!)  For some reason, the power of AIR SUPPLY compels me to… “supply” you with some saccharine guilty-pleasure soft-rock goodness! And actually my favorite AIR SUPPLY song… what? YES, I like AIR SUPPLY… me and the KN even saw them in concert one time for fun… oh man, get over it and… man, I lost another reader… oh well.  I’d like to think EVEN THE NIGHTS ARE BETTER w/o you Mr. Runaway Reader (even though I actually miss you already ;p):

Can’t you feel the love?!?!

Xoxo,

TEAM SK

Hey chockos,

Here’s what we got for your Sunday FOOD service (not to be mixed up with any religious affiliation… even though some of you come religiously ^_^) tomorrow from 12-3p:

Meat: KALBI CHIM (braised Korean short-ribs) and in the burrito you’ll get KIMCHI FRIED RICE inside w/ the KALBI CHIM instead of just plain ol’ (and yet tasty) sushi rice

Veggie-licious entree: stir-fried and a delish-ified (yeah, you could get a huge score if you used that word in a game of Scrabble) KIMCHI + KING OYSTER MUSHROOMS

All dishes served w/ a side of LOVE… and JAP CHAE (Korean glass noodles)

Don’t forget that we’ve upped the ante on the banh mi/sandwiches w/ the homemade sweetly creamy french-like mayo (and let me tell you NOW it makes a HUGE difference… every bite was like heaven: so light and fluffy (ummmm YEAH, don’t forget we like to eat our own food too).

If you’re going to come, but don’t know when… you can always call or email your order ahead of time and we’ll hold it for ya.

Xoxo

Team SK

Hello Los Angelenos…

Would you like some SPICY KOREAN BLACK PORK BELLY?!?! (I’m not actually sure what your answer would be.. but mine is “HELL YEAH!!!” LOL)

Btw, we had to do something that might seem kinda D-Baggy and possibly breaking our “No D-Bags” rule, but we have to charge a $1 premium for every order for the SPICY KOREAN BLACK PORK BELLY. :(

Sorry about that guys, when they say “food costs are going up”… they ain’t kiddin’ y’all! My costs have almost DOUBLED versus when we first started serving this.  We hope you don’t mind (because it’s REALLY tasty especially in a banh mi sandwich ^_^)

And in other bad news (even though I wouldn’t consider a $1 premium THAT bad of news… maybe) it’s the LAST week of the CHINESE HOISIN HAMBURGER chockos. If you want some of that tasty and saucy-liciousness, time to get “eat on” now.

And the LAST piece of bad news (yeah, there’s actually more… well, not for everyone): LAST week for the Korean Glass Noodles (aka japchae). The classic Korean (and also SK) side is making it’s exit. You want some of dis (and/or the CHINESE HOISIN HAMBURGER).. come a gits it!

Ya know what can make ALL this bad news better… why a little Elton John Crocodile Rock sing-along (of course!!!)

Xoxo,

TEAM SK

PS- please don’t hate us about the lil premium! If/When Berkshire/Black/Kurobuta pork belly prices go down, I PROMISE we’ll adjust accordingly!!

“Bye Bye” oh beloved NEBRASKA ANGUS JAPANESE MEATBALL CURRY. With your long convoluted and somewhat confusing name combined with your wonderfully rich flavors.. you will be missed by many (except for those that come today to get it for one last time).

Will it be gone long? I don’t know the answer to that my anonymous internet friends. (no really, I DON’T know the answer… we have 50 dishes to rotate through)  But let us remember the good times and it’s flavors by watching this video above over… and over.. and OVER again (plus it’s free so why not?)

BREAK IT TO ME, WHAT ELSE IS LEAVING?

PINEAPPLE FRIED RICE is the only other dish that is rotating OUT.  Didn’t you watch the video?

WHAT ABOUT THE JAPCHAE/KOREAN GLASS NOODLES THAT I LOVE SO DEARLY THAT I WOULD WRITE A LOVE SONG AND SERENADE “HER” TO SHOW HER MY LOVE

…

ummm, I don’t know how to respond to that. You do know it’s a noodle right? (plus a mix-tape would be whole lot easier) That’s a rather strange comment, but WTH… I’ll go along with it cause they SO tasty.

The answer to that is:

No need to go through all that work to serenade her and buy that boom box and raincoat ala “Say Anything” (but I would love to see someone sing to some noodles, that would be swell), we’ve decided to keep JAPCHAE for ONE MORE WEEK! “Hip hip… HOORAY!”

ANY OTHER NEWS?

Well, it’s week 5 and it seems more people like us than hate us (I THINK they do at least)… so that’s always good! Are we still learning? YEAH we are, but it’s a lot easier now than it was over the last 4 weeks. (WHEW)

So hey, it’s great weather outside so enough of this blogging tomfoolery.. so let’s all leave our computers and go out and play (after you read my blog, Facebook, Twitter and watch my few videos a couple of times)… YAY!

PS- SKDT Dins Dins + Breakfast are in the works… in the WORKS!

Much love,

TEAM SK

Hola SK fans,

So tonight, we’re back (6-9p) and we’re bringing something old and something new:

Something old = KALBI/KOREAN SHORT-RIBS (aka “the meat”)

Something new = CRISPY KIMCHI RICE PATTIES (aka “the veggie”)

I tried these CRISPY KIMCHI critters last night, and OMFG… hot diggity dawg are they tasty!  If there was anything that could convince many of our carnivorous patrons to switch to the “veggie” side, this could be it.  These are DEFINITELY in limited quantity, so if you want some let us know or ROLL the dice and see if we still have ‘em when you get here.  I can’t stop salivating like a dog in heat (yup, that’s the image I’m going with here) just thinking about the crunchy rice infused w/ eggs (yeah, EGGS), parm cheese (CHEEEEEESE) and kimchi topped with this awesome-tastic tangy sauce we just created for this.  I just have to say “SHAM WOW!”

ALL dishes served with a side of yummy JAP CHAE (Korean glass noodles)
We ALWAYS sell out of the KALBI, so if you want some show up early or pre-order (via twitter, email, facebook, phone or messenger pigeon).

See ya here tonights!

Xoxo,

Team SK