To-Go Takes is Resy’s regular feature wherein we quiz the folks behind some of our favorite restaurants about all things related to takeout.
In this edition, we speak to Jae Lee, the chef and owner behind Nowon, an East Village spot where Korea meets New York, currently open for outdoor dining, pickup, and delivery. Below, he shares some of his favorite takeout tips, tricks, cocktails, and regular stops.
Name + Title: Jae Lee, Chef & Owner
Resy: What’s your favorite dish from Nowon’s takeout menu
Lee: My favorite is the soy elote — fire-roasted corn with soybean mayo, parm, chile, and lime.
Where are you getting takeout from and what are you ordering?
Golden Diner — I always get their breakfast burrito, lemongrass avocado toast, and green tea coffee cake.
Best tip to amp up your takeout?
Add your favorite hot chile oil (we sell our own, homemade) and eat it with a side of ice-cold beer.
What’s your favorite place for cocktails to go?
Pineapple Club, which is right next to us, has great tasting cocktails.
What restaurant do you wish was open?
I wish Zuma was back open. For a restaurant of that size, they pump out high quality food. But I really miss the sushi made by their corporate sushi chef Kwang Kim.
What do you miss the most about restaurants?
I can’t wait to feel the energy of the dining room on a weekday or weekend. To personally see the happy and full faces of guests on their way out. I also miss the hustle from the team that drives us to face more challenges together, the camaraderie.