Odre
Day 1: 5-Course Tribute to Korean Tradition Tasting Series
Opened in August of 2024, this East Village eatery celebrating authentic Korean dining received a Michelin Bib Gourmand and was named to Infatuation’s List of “Best New Restaurants” and Resy’s 2025 List of “Top Restaurants in NYC.” Odre, which means “welcome” in the regional dialect spoken in Gangwon Province, Korea, is the brainchild of Chef Changki Kang, who was a proud founding member of Michelin-starred Onjium in Seoul. The centerpiece of the Odre experience is a “gama-sot,” the traditional Korean large iron pot used for preparing dishes like stews, soups, and rice. Here, diners discover dishes like kimchi pie with tuna and smoked mayo, lamb stew with sunchoke and asparagus, seasonal fish gui with dashima butter sauce and mustard leaf namul, and scallop salad with strawberry, shiso, and salsify. Condé Nast Traveler describes Odre as “elegant” and says “you won’t be able to get a bad bite in edgewise here,” so, naturally, we are excited for our visit and the opportunity to discuss Korean cuisine with Chef Kang. We hope that you will make plans to join us!
About the Host:
Changki Kang
Executive Chef
Chef Changki Kang brings 14 years of traditional culinary experience to Odre. As a proud founding member of Michelin-Starred Onjium, he prepared exquisite dishes and worked alongside others in the industry to develop an elevated cookbook showcasing some of the most ancient and fresh recipes Onjium has to offer. Previous notable experiences also include serving as a chef at the Korean Embassy in Vienna and leading menu research and development at HAND Hospitality.
The Lineup
Courses #1, #2, #4 & #5 will be individually plated; course #3 will be served family-style. This menu will be Dairy, Egg, Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Raw Scallop & Strawberry Salad
whole grain mustard, olive oil, garlic, salasify, shiso
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Spring Noodle
arugula, doenjang, little neck clam, caviar, perilla oil, lemon zest
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Tteok-Galbi
savory beef patty, shepherd's purse, pickled leek
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Seasonal Sot-Bap
chef's choice of fish, aged kimchi, scallion namul, dallae jangajji, chive, daily soup
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Spring Berry Terrine
raspberry sorbet
Odre
199 2nd Ave
New York, NY 10003
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Odre will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Scallop in Course 1, Clam and Caviar in Course 2, Beef in Course 3 and White Fish, Shrimp and Salted Shrimp in Kimchi Sauce in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 3. Substitutions will be provided.
- Gluten: There is Gluten in Course 2. Substitutions will not be provided.
- Dairy: This menu is dairy-free.
- Shellfish: There is Scallop in Course 1, Clam in Course 2 and Shrimp and Salted Shrimp in Kimchi Sauce in Course 4. Substitutions will be provided.
- Fish: There is Caviar in Course 2 and White Fish in Course 4. Substitutions will be provided.
- Eggs: This menu is egg-free.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Pine Nut in Course 3. Substitutions will be provided.
- Alliums: There is Garlic (Raw) in Course 1, Scallion (Cooked), Garlic (Cooked), Leek and Onion (Cooked) in Course 3, and Chive and Garlic in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
