Where do chefs eat? With Paul Cho, from Paul's Boutique, with NY tips

Experienced pizzaiolo, Paul Cho he had already spent time in New York interning at the famous Roberta's Pizza the previous year when he took over the ovens at Bráz Elettrica in 2017. It was only in 2021, after four years in charge of the electric ovens, that Cho decided it was time to open his own business: a Paul's Boutique in Itaim Bibi.

From his time in New York, the city that consumes the most pizza in the world, Paul brought references to his own slice shop, as well as memories of good gastronomic experiences.

Paul began his career in the kitchen as an intern at DOM, by Alex Atala. Subsequently, for three and a half years, he worked at the former Epice, under the command of Alberto Landgraf. Outside the country, he spent a year working in Dubai and worked at two restaurants as an intern in South Korea.

Where to eat in New York:

  • Roberta's
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In New York, Paul considers the Roberta's the unit in Brooklyn, where He interned for a month in 2016. There, he chooses the famous original and speckenwolf pizzas, as well as the sticky bun for dessert.

261 Moore St., Brooklyn, NY, 11206

  • St. Anselm

Also in Brooklyn, he frequents St. Anselm, a restaurant that resembles a steak house, but cannot be reduced to that, says New York Magazine. His recommendations there are the butcher's steak, the spinach gratin and the fingerling potatoes.

355 Metropolitan Ave, Brooklyn, NY, 11211

  • Jeju Noodle Bar

With Korean-inspired cuisine, the only noodle house in the United States with a Michelin star, Jeju Noodle Bar, is for where Paul goes when he wants to eat a good Ramyun. Reservation is mandatory.

679 Greenwich St, New York, NY, 10014

  • Atoboy

Also Korean-inspired, Atoboy is the ideal place for those who like fried chicken and seaweed rice, guarantees Paul.

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43 E 28th St, New York, NY, 10016



Source: CNN Brasil

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