The Boston Licensing Board decides Thursday whether the young women staffing Crave Mad for Chicken on Kneeland Street should have been more assertive in trying to get a bunch of obnoxious men from New York out when they refused to leave at closing time, and if so, what punishment to levy. Read more.
The Boston Licensing Board today approved plans by a Korean family to turn the UBurger space at 16 North St. into a restaurant that will meld Korean and western cuisine.
The Chang family will spend $425,000 to buy the liquor license of the defunct Charley's on Newbury Street for their new Koy restaurant.
"There's a real need for Korean flavor meets western food," their attorney, Karen Simao, said at a board hearing yesterday. "You'd be hard pressed to find any food of this nature [nearby]."
City inspectors shut Bonchon Chicken, 123 Brighton Ave. last Wednesday after finding a host of violations, most notably, a dripping sewage line in a kitchen ceiling and improper pickling and storage of cabbage and radishes, both of which were the sort of thing that could easily spread food-borne microbes:
Boston Restaurant Talk reports on a Koreanish/tacoish place that's opened on Bedford Street in the Financial District. "K-tacos, which have bulgogi or spicy chicken placed in corn tortillas," anyone?
Place has possibly the least descriptive name ever, though: InBoston.
Another Korean restaurant has been cited for serving soju, a distilled rice beverage not allowed under its beer and wine license.
At a Boston Licensing Board hearing today, a lawyer for BonChon, 121 Brighton Ave. in Allston, blamed a liquor wholesaler, whom he said told the restaurant soju was OK to sell under its license. The restaurant inquired after seeing that other restaurants in the neighborhood had started serving the liquor - which Koreans prefer over the fermented-rice sake served in Japanese restaurants. A police detective cited BonChon for soju service during an inspection on Sept. 13.
Where the Japanese prefer sake, which is fermented from rice, Koreans would rather down soju, which is distilled from rice. That's now gotten two Korean-oriented restaurants in trouble with the Boston Licensing Board, because fermented beverages are allowed under their licenses, while distilled beverages - even with a similar alcohol content - are not.
The Boston Licensing Board today approved a request by BonChon, 123 Brighton Ave. to buy a beer and wine license from an Asian restaurant on Mass. Ave. in the Back Bay. The approval means once the license deal with Island Hopper goes through, BonChon can serve beer and wine with its Korean barbecue.