2 weeks Ago By Sam Cavanaugh
The East Village's beloved Korean American gastropub Nowon has set foot in Boston's Seaport District, bringing with it a taste of Seoul-meets-New-York City indulgence. This expansion marks the restaurant's first foray into the New England food scene, opening its doors at 119 Seaport Blvd., as reported by MassLive.
Chef Jae Lee is at the helm, introducing Boston diners to his "Legendary" Cheeseburger, and other creative Korean twists on American classics.Following its successful stints in Manhattan and Bushwick, Nowon hopes to charm Bostonians with its unique offerings, according to the press release obtained by MassLive. The location's lively ambiance is complemented by a soundtrack of ‘90s and early 2000s hip-hop, and a menu that includes fan-favorite "Chopped Cheese" Rice Cakes, and "Jae’s Chicken Bun.
" Initially, Nowon Seaport will unfurl with dinner service alone, with plans to introduce lunch, late-night, and brunch options later this year.Exploring the drive behind the Boston expansion, Chef Jae Lee, in an interview with the Boston Globe, explained the absence of Korean culinary options in Seaport was a gap he was excited to fill. The collaboration with Flying Lion Hospitality, a local restaurant group, catalyzed the birth of Nowon in this buzzing neighborhood.
Lee's vision aligns with providing what he considers the four pillars of a successful establishment: excellent hospitality, top-notch food, great energy, and a memorable experience.In tune with local preferences, as Lee told the Boston Globe, Nowon's Boston menu will not be an exact replica of its New York counterparts. Instead, it will cater to the specific tastes and demand in Boston, including healthier lunchtime offerings like rice bowls and a Korean twist on avocado toast.
The aim is to work with local purveyors to feature seasonal ingredients while making a conscious effort to avoid extravagantly priced items, with Lee citing a $69 lobster roll as a challenging market standard.The gastropub’s ethos, grounded in Lee’s culinary journey and love for cooking that emerged in his college years, promises to blend his Korean heritage with the diverse flavors of his American upbringing. Lee credits his mother's and grandmother's expertise, which, despite a childhood disinterest in cooking, eventually led him to discover his culinary knack.
"You can't fake hard work," Lee stated in the Boston Globe interview, stressing the importance of diligence and teamwork in the restaurant industry.Nowon's commitment to authentic cuisine doesn't stop at the food. The ambiance, inspired by nostalgic music that transports guests back in time, and a steadfast aversion to gimmicky ingredients like micro herbs, uphold Lee's philosophy of simplicity and authenticity.
As for his personal favorites, Eminem and 50 Cent top his early 2000s playlist, anchoring Nowon’s cultural vibe that harmonizes with its culinary narrative..
