Kimchi Grill

About the Business

Specialties

The inspiration for the menu also comes from Phillip's love of street food and marrying different flavors to create innovative and contemporary cuisine. The diverse menu includes street classics such as tacos, burritos, as well as culinary first, "Tofu Edamame Falafel Taco" - a vegetarian option made with tofu and edamame. Continuing the Korean tradition of serving delicious and healthy food, the Fresh Kimchi Bowls offer lighter versions of the burritos without the tortilla. The kimchi is made in-house and all of the dishes are topped with fresh or sautéed kimchi.

History

Established in 2011.

Kimchi Taco Truck & Kimchi Grill was born out of founder Phillip Lee's desire to share his love for Korean food with the world. "Having had the opportunity to experience different types of cuisine while traveling and living in NYC, I realized the elements of Korean flavor and taste could stand up to any of the popular cuisines such as Italian, French or Japanese," says Phillip. His challenge was to figure out how to make Korean food accessible and memorable in ways that the general public could truly appreciate its unique and bold flavors. Phillip and his team spent months fine tuning the recipes before launching the food truck in Spring 2011. After a year of roaming the streets and satisfying many taste buds and bellies, Kimchi Grill, brick and mortar opened its doors to spread the love in Brooklyn's eclectic neighborhood, Prospect Heights. In the summer of 2014, second Kimchi Grill opened at the border of emerging neighborhoods of Carroll Gardens and Gowanus.

Meet the Business Owner

Business owner information

Phillip L.

Business Owner

PHILLIP LEE,  founder & owner,  is a veteran of New York City's competitive restaurant world.  After graduating from Cornell University with a Master of Management in Hospitality, he worked as a General Manager for the city's prominent restaurateurs, including Jeffrey Chodorow and Steve Hanson of the BR Guest Group.  Phillip spent years building restaurants from the ground up and turning them into multi-million dollar businesses.  In 2010, Phillip set to realize his dream to change America's perception of Korean food.  Combining his restaurant business expertise and passion for making fine food accessible to the masses, Phillip is seeking to revolutionize Korean cuisine.  He will not rest until every refrigerator in America has a jar of kimchi.