"There it is is," I said to Andrea Escobedo-Paiz, my Guatemalan friend, while pointing into a thin alley street, "We finally found it."
The restaurant was modestly small. There were only two patrons eating on the street-side terrace, while another dining pair inside were just getting up to pay their bill. Mark Kim, owner and founder, had told me beforehand that his slow days happen mostly on rainy days and Saturdays. He was sitting across the street from the terrace puffing at a cigar.
"Hey there," Kim said while shaking my hand, "I'll be right with you, make yourself comfortable."
NY B&B's terrace
My Guatemalan co-adventurer and I sat on the terrace and ordered a beer each while we waited for Mark to finish hazily contemplating his cozy corner of life. I ordered a darker beer, Paiz got herself an IPA. Kim brought us our beers, checked up on the two other patrons and then joined us.
"The one thing about burger places in Korea", Kim started off, "is that the benchmark quality for most independent places' meals is set very low."
Kim used to work in the restaurant corporate management back in the USA. When he came to South Korea seven years ago he found that the niche market burger restaurants were selling a product that did not meet even the standard burger experience that is offered in the States.
"It's just the same as a substandard topokki restaurant opening up in New Orleans", Kim justified, "and making a killing as an exotic, 'foreign food' experience to non-Koreans while serving sub-par quality stuff."
Kim has kitted out NY B&B with its own meat grinder, as well as importing USDA Prime Beef. "Only the Best" as Kim put it. His vision of providing the highest standard burgers to South Korean patrons is one that he spares no expense in achieving.
Mark got up and called his head chef Martin Myhren, a Norwegian with all the experience to boot, to join us. Myhren knows his way around a spatula and guaranteed us that he can get your burger from fridge to fork in ten minutes without fail. We carried on talking to Martin while Mark checked up on his patrons.
"Mark doesn't just hire people who have the credentials," says Myhren, "it's an unwritten agreement that everyone who joins the team is part of something that's growing."
Mark returned from his duties and joined us, this time sitting down to dry cutlery and then fold them into napkinned sets. Myhren carried on telling us us stories about how 'hotshot' trainee chefs never last, how everyone who works either in the kitchen or as a waitron gets a fair chance at growth potential. He even told us a story or two about his travels abroad.
"If you ever need help or advice if you're in Norway", Martin friendly suggested, "you know you can always give me a call."
Kim had just about finished preparing the cutlery when he told us that NY B&B will be expanding to one, maybe even two more locations in the near future. He picked up where Martin left off about his hiring methods. It's not just about someone who can do the job, it's also about how good their attitude is and how well they can contribute to the supportive, good-natured, hardworking environment.
"The last seven months have been good with only a dip in winter," said Mark picking up from where Martin left off, "and the people I've got working with me know they're playing a long-term part in NY B&B's dynamic."
Mark was openly grateful with his working staff for their commitment to the brand and the identity of NY B&B. It seemed that the only two responsibilities he has ever asked of his people is to provide the best quality service and experience, and to enjoy themselves while doing it.
"I like to think of this place is like a tiger with wings", Kim said, and still is one of my favorite quotes from him, "and I can see it going places."
Photo Credits: Andrea Escobedo-Paiz
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