Top Chef's Angelo Sosa will open his new Midtown sandwich shop Social Eatz with his partners from the Ember Room and Circle Hospitality tomorrow night. At a media preview last night, reps explained the concept is all American food—burgers, tacos, hot dogs, ribs, soups, and salads—but (wait for it!) with an Asian twist. So the burger is called "charred bimbimbap" and topped with a vegetable slaw and a cooked egg. The sausage is topped with a sweet and spicy relish and served alongside a cheese sauce. And the Buddakan-style cocktails sport ingredients like yuzu, Sriracha, and coconut. Reps, and Sosa, were a little more vague on the social concept, but it involves being social with your dinner mates and also, to a certain extent, social media.
The restaurant opens to the public tomorrow night for dinner and will launch lunch within the next few weeks. But determined midtown lunchers can get a sneak peek. Sosa will be giving away 100 Korean tacos tomorrow at noon to get everyone excited. And they'll be doing the same with other signature dishes every day until next Friday. Peep the full menu below.
TOMATO CURRY 5
A fresh take on the traditional. Rich tomato, a twist of
curry, a splash of vinegar, white onion, and green chili
blended to a silky finish.
BROCCOLI & CHEDDAR 6
East meets cheese with green broccoli, scallion, thai
chili and a touch of cilantro.
CRISPY SPRING ROLLS 7
Chunks of shrimp with ground chicken, diced jicama
and shredded cabbage. And mushrooms... And
scallions... And cilantro. With a duck sauce made
from calamansi, a citrusy Filipino fruit with a sweet
and sour essence.
SMOKED RIBS 9
Asian soul food, St. Louis pork ribs marinated in
mesquite-smoked tamarind, slow cooked to perfection.
Comes with a pineapple bbq sauce laced with gochu-
jang, an aged Korean pepper sauce.
HOT WINGS 9
Crispy wings glazed in a sauce of tamarind, garlic,
shallots, palm sugar and togarashi, a Japanese spice
blend of red chili, roasted orange peel and black
add bacon, chicken or tofu +3 / shrimp or beef +5
TOASTED SESAME with SWEET & SOUR DRESSING 6
Leafy romaine, torn and tossed, with sautéed king
oyster mushrooms. Dressed in sesame vinaigrette.
CHOP-CHOP SALAD with TANGERINE VINAIGRETTE 7
Bite-size cut romaine, mixed with avocado and tomato,
sugar snap peas and a six-minute egg. Drizzled with
extra virgin olive oil and the tangy juice of a tangerine.
NOODLE SALAD with PLUM PONZU 6
Chilled Japanese buckwheat soba topped with chopped
scallions and sliced snap peas. Accompanied by a sweet
plum citrus dressing, and candied wasabi.
SOCIAL BURGER 9 | choice of cheese +1
Heaven on a potato bun, with shredded lettuce and
Literally “fire meat” in Korean, the beef charred, hence
the name. Sauced with soy, sugar, scallion, garlic and
sesame oil then garnished with cooled cucumber kim-
chee and kewpee, a japanese mayo.
Ground beef with mint, lemongrass, cilantro and red
onion topped with lettuce and served with a chili-mayo
and a sweet onion jam.
GRILLED TOFU BURGER 8 | choice of cheese +1
A thick tofu steak marinated in soy and plated with
pickled peppery daikon. A taste of zen with a little zip.
IMPERIALIST HOT DOG 8
Made with organic chicken, served on a toasty bun,
smothered in sweet and spicy relish. Ah, sweet
KUNG PAO ... WOW 9
Certified organic chicken, soy-sesame marinated,
then iron-seared with thai chili. Finished with smooth
roasted peanut spread. Certifiably insane.
BIBIMBAP BURGER 12
Korean for “mixed meal”, it’s ground beef with a slow
cooked egg, covered in lettuce and served with pickled
carrot and cucumber.
CHICKEN CORN & COCONUT 7
Organic chicken, sweet corn, tender coconut relish
in lime, cumin, and chipotle. Topped with onion,
avocado, cilantro and jalapeno.
CHILI KISSED TILAPIA 8
Light, white fish brushed with thai chili, sauteed
and garnished with fresh green tomato salsa and
avocado. This is a real Confucian fusion.
KOREAN BEEF TACO 9
Vintage® skirt steak marinated in a sweet/savory sauce
of cane sugar and gochujang. Served in warmed corn
tortillas with spicy bean sprout kimchee.
CRISPY FRIES 4.5
Straight cut local potatoes crisped golden brown.
A tasty sidekick to any burger.
SOUTHEAST ASIAN PICKLES 4.5
Cucumber, cauliflower and radish marinated with
turmeric and dill then pickled in-house in a brine of
japanese vinegar and asian spices.
CURRIED CREAM SPINACH 4.5
Fresh, local spinach blanched and melded with a
creamy, cheesy, curry sauce.
YUZU CREAM PUFFS 6
Pillowy puffs filled with a sweet, creamy yuzu curd
made from the tart japanese citrus fruit of the same
name. Sweet dreams.
CHOCOLATE TOFFEE BROWNIE 6
Double-rich chocolate brownies warmed and glazed
with a sweet toffee topping.
· All Coverage of Angelo Sosa [~ENY~]