Chef Giovanni Pujol
Assembly Kitchen and Comedor
Executive Chef at Assembly Kitchen
Sous Chef at Comedor
When did Assembly Kitchen begin?
Assembly Kitchen was founded in the midst of the unfortunate and unforeseen pandemic closures that plagued all of the wonderful restaurants here in Austin.
What is Assembly Kitchen's procedure?
Our procedures and mission at Assembly Kitchen is to deliver fine dining restaurant meals that people expect from Comedor and other exemplary restaurants around town. We didn’t want to settle for just to go food. We understand there is so much more to the experience of going out to a fine dining establishment than just the food. With our par cooked food and meticulous instructions we invite our guest to complete the preparation of the dish in their own homes. When you pair these boxed dinners with crafted cocktails from our sister company, Garage Bar, we believe its a little closer to having the full fine dining experience that we have all grown to love and look forward to.
What is your favorite thing about being the sous chef at Comedor?
Working with such passionate cooks that look to strengthen their skills everyday by constantly keeping each other sharpened through holding stiff standards. We consider these standards to be the Comedor way. I love the focus that Chef Philip Speer delivers of bettering the lives of all employees through offering multiple outlets of wellness; this includes our company sponsored yoga classes and amazing clubs such as the Comedor Run Club.
Comdeortx.com and Assembly.kitchen
Favorite Dish: Comedor Taco dinner: Triple Meat combo: Chicken Tinga, Peaceful Pork Carnitas, Peeler Farm Skirt Steak, accompanied with local farm vegetables, salsa, Tamoa heirloom corn tortillas, Hausbar herbs
Chef Eric Silverstein
The Peached Tortilla
Owner, Author, and Chef
What Kind of food does The Peached Tortilla serve?
We serve modern Asian comfort food with a Southern twist.
In what way has The Peached Tortilla pivoted during these difficult times in order to thrive and accommodate your customers?
Initially, at the start of the pandemic, we switched to only take out business with a curbside specific menu. We were doing family meals that fed 2-3 people. We launched an instant-ish ramdon noodle kit and also reheatable meals. Our catering division launched a family meal program and we started sending our food trucks to different HOA's. We also did a pop up concept called "Fat City," which was a modern take on White Castle.
What is the dish and cocktail displayed in the photo?
The Southern Fun (front) - braised brisket, kale, bean sprouts, wide rice nnooldes / #60 Fried Rice - chinese sausage (lap cheong), shiitakes, scrambled egg, herbs, sweet tea pickled onions / Smoke Screen. mezcal, pomegranate, agave, lime, togarashi salt
thepeachedtortilla.com
Favorite dish: The Southern Fun and Taco Trio is our most popular dish; The Margarita de Peached is our most popular cocktail.
Chef Sang Mi Kang
Seoulju Korean Kitchen
Founders John Lee and his mother, Chef Sang Mi Kang
How has your establishment pivoted during this difficult time in order to accommodate your customers?
We opened a second location inside Kitchen United Mix to streamline our takeout and delivery operation. We started working with Spirit Tree Delivery, a local Austin startup that hires TABC certified drivers to deliver our food and alcohol. Kitchen United Mix is a convenient take out and delivery for our guests. Since we’ve closed our dining room for our restaurant, we needed to pivot to a virtual kitchen for more traffic.
What kind of food is served?
We serve Korean comfort food and Korean fried chicken.
What awards have you won?
We were voted best fried chicken category by Austin Monthly magazine in 2020.
What is the significant background story behind your business?
John joined his mother’s restaurant in June 2018. He has the ambition to share his knowledge about Korean drinking culture with the Austin community, hence the re-branding of the restaurant to Seoulju Korean Kitchen and Bar, a play on word that sounds like soju (Korean liquor). John is always experimenting with different recipes using soju. Seoulju Korean Kitchen and Bar is the only Korean bar in Austin with the widest selection of soju brands and flavors, including infused soju made by John.
Is there anything else significant you would like to add?
We are looking forward to reopening our dining room in September to accommodate guests who are comfortable dining out. We will also continue to operate concurrently with Kitchen United Mix for guests who are not yet comfortable with dining in restaurants who have open their dining room.
seouljuatx.com and kitchenunited.com
Favorite Dish: Korean Fried Chicken
Jack Zimmerman
Founder
Ten Ten & Devil May Care
What do you see for the future of your endeavor in creating more unique local restaurants in Austin, and how will this benefit the Austin community?
We relish creating unique concepts that excite and inspire people, and a company culture that breaks the norm for our industry. We get to create lots of jobs for wonderful people, while doing what we love; and that, in itself, is an absolute honor.
What do you love most about serving the community of Austin and why did you choose Austin?
I've been fortunate to work in Las Vegas, Miami, London, Shanghai and Dubai. While all of those cities are special in their own ways, none of them has the easygoing authenticity of Austin, Texas. Austin has so many aspects that contribute to quality of life, while its people are gracious and appreciative. Ultimately, I went to University here before embarking on a career in hospitality, but always knew I wanted to come back one day.
Can you explain how to get in contact with the curbside, delivery, or catering aspects that you guys have created due to the pandemic?
People can find TenTen, Devil May Care, The Well and Neptune Sushi easily through our websites! We have a wonderful take-out program and have just rolled out home catering for those who are more comfortable with our team coming to them! info@novahospitalitygroup.com is a great avenue for getting in touch quickly and inquiring about all of our projects, too.
Who would you like to recognize as helping you in your endeavors for your success of TenTen, Devil May Care and any other future endeavors?
It has just been so collaborative that I want to acknowledge our phenomenal staff, talented management teams, dedicated partners and supportive investors for the early successes we have seen. These establishments are special because of the team as a whole!
tentenaustin.com and devilmaycareatx.com
Favorite Dish: TenTen: hamachi carpaccio - black truffle, yuzu; Devil May Care: The Shellfish Platter
