Kimski

Our next polish of the month comes from our friend James Martin Ball of Bocadillo Market - house made brioche bun, our recipe sausage, romesco aioli, pickled cucumbers, fresh basil and scallions! It’s simple, delicious and packs a lot of flavor!!!

We have awesome corn in from Nichols Farm & Orchard and decided to do all the hard work for you by cutting it off the cob! We charred the kernels in some butter, made a roasted vidalia onion ssam sauce, topped it with perilla, lemon basil, scallions, sesame seeds and some cotija cheese. It’s rich, savory, refreshing and most important of all, delicious!

We have beautiful broccolini on special today! These beauties are blanched and wok fried to bring out their sweetness and wonderful texture, a roasted vidalia onion sauce, trout roe, fried garlic and some micro fennel to reel in that freshness. Come on in!

We love summer produce. We love Nichols Farm & Orchard and supporting local as often as we can. We have sauteed baby carrots on top of a fennel dill aioli, light cured garlic scape, a fennel and shallot slaw with a yuzu dressing and finished with some shiso leaves. It’s hyper limited and packs a flavor punch!

We heard there’s some kind of game on tonight. In honor of the match up between Mexico and Korea, we are doing a buldak taco special while supplies last. Despite who you’re rooting for, we can all agree that tacos are awesome. Marinated and grilled thighs, cilantro, onions, pickled daikon radish, shredded cabbage, soy crema, and fried shallots on fresh white corn tortillas. It’s going to be a great matchup!

Our next Polish of the month comes in from chef from who has been long time friends with us and is always down to lend a helping hand in anything we do for the community. We strive to be like Perilla when we grow up one day. They also have Wiener Wars every Monday in the summer on the Perilla patio so we know he’s all in for dressing up a Polish: a ripper Polish (deep fried), dunked in a gochujang glaze, topped with sour kimchi, mustard, perilla and a lot of scallions in our fresh baked brioche bun. It’s great remix and can’t wait to serve it all month!

We have an extra special breakfast sandwich club happening this Saturday with the gang! The YouTube show just dropped its 4th season in CDMX and our own along with and will have their own sandwiches available 12-3. Won and Mike will be in the building slangin sandos - get one or all three!

We have a spring forward special today! Asparagus from paired with bulgogi marinated maitake mushrooms from , ramp aioli, cotija cheese, fried shallots - simple and refreshing and a perfect start to your meal.

We just got these limited edition 10 yr hot sauce collabs with - it’s f-ing delicious and it does go well with everything. We were gonna release on Saturday for the big party, but you can get some NOW OR TOMORROE BEFORE THE JAM! Take it with you in case of sauce emergency! *t