San Francisco-based guerrilla Korean fried chicken restaurant Sunday Bird will make a one day appearance in Denver at The Source (3350 Brighton Boulevard). Chef Dukei Hong, former executive chef at Baekjeong in Manhattan’s Koreatown and co-author of New York Times best seller Koreatown: A Cookbook is bringing a special menu served from on Friday, April 21 from 11 a.m. to 2 p.m.
A Culinary Institute of America graduate and Momofuku alum, Hong is new to the Bay area and is currently operating his business behind Boba Guys – a boba shop on Fillmore Street in San Francisco in about as hidden of a location as it gets. He will open a full Korean barbecue restaurant later in the year. But before that, he is making a visit to the Mile High City.
"Denver is one of the most underrated cities in terms of food, and the dining community is smart and ready for new and innovative dishes – I think my playful interpretations of classic snacks with a bit of Korean touch is just what Denver is craving. I am excited to be back in Denver and to be able to bring my baby Sunday Bird to town is an absolute privilege," said Hong.
Those who come to check out the pop up will be able to get two items: Sunday Bird popcorn chicken with kimchi salt, fried rice cakes and spicy gochujang sauce and kimchi fried rice with roasted kimchi and chicharron.
The Yacht Club will offer a specialty cocktail served in a Korean to-go container for the event. RiNo shop Carbon Knife Co will be popping up with a curated selection of poultry knives like the Honesuki – a Japanese boning knife with a sharp, pointed tip used to butcher poultry – and Hong’s new Koreatown: A Cookbook.
Disclosure: The editor is married to one of the developers behind The Source, the development in which the pop up will happen.