Arts
Chef Kyo Koo, whom Portlanders will know from his days at BlueHour and more recently as proprietor of Danwei Canting, joins Chris to talk about working on his new concept in New York City, Bokki Seoul. Coming out of the pandemic, Chris asks Kyo about his thoughts about fast casual, take-out, and whether something closer to fine dining is something we can expect to return like the days of old. Issues like rent and labor are considered, as well as what may be in store for Portland's food scene coming out of the pandemic (we hope!) This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.com Andina: www.AndinaRestaurant.com RingSide Steakhouse: www.RingSideSteakhouse.com Portland Food Adventures: www.PortlandFoodAdventures.com