Odre Review - East Village - New York - The Infatuation
"Odre, from the same hospitality group as Atoboy and Ariari, offers a four-course, $42 prix-fixe meal that gets better as it goes. Dinner at this Korean restaurant in the East Village starts with some understated cold appetizers, proceeds to mains like perfectly steamed monkfish in tangy kimchi juice, and crescendos with a bowl of the warming soup of the day and fluffy steamed rice. The soup and rice are ladled out from gamasots—heavy pots set in a stand near the front of the minimal dining room—and you also get an array of seasonal banchan. The cement walls and grayscale paintings feel a little chilly compared with that hearty soup, and if you have a big appetite you might need a slice of pizza on your way home. But for a relatively affordable dinner date that feels like it costs more than two tickets to the movies, Odre is a good option in the area. Grab a soju cocktail or an NA drink, and just order around the less exciting dishes. Food Rundown photo credit: Will Hartman Cuttlefish Salad Something about this cuttlefish, tomato, and eggplant appetizer reminds us of an Italian seafood salad. It feels like it could use more acid, but the thai basil provides a nice pop of freshness. photo credit: Will Hartman Cold Asparagus This is the appetizer to get. It feels misnamed—it’s more about the poached shrimp than the cold asparagus—and also incorporates some bright pine nut sauce and grapefruit segments. photo credit: Will Hartman Pork Mandoo Satisfyingly crunchy and filled with a lingeringly delicious mix of steamy ground pork and perilla leaves, this hot appetizer should be on your table too. Wash it down with a sip of an interesting sparkling Norwegian fermented tea that’s worth an order. photo credit: Will Hartman Steamed Monkfish This is the best main at Odre. The fire-engine red sauce is bright and tangy with kimchi juice, and has just enough heat to round out the fatty monkfish. photo credit: Will Hartman Dak Galbi If you prefer chicken to fish, this nicely charred and spiced thigh is tasty enough, but it’s much better once you can alternate bites of it with the rice and banchan that come with your final soup course. photo credit: Odre Bansang The banchan and soup rotate, but whatever they bring to your table will satisfy. Hearty soup. Punchy kimchi. Soft rolled eggs. All very gorgeously arranged around a stoneware plate. Dump your perfectly steamed rice into the bowl your main course came in to soak up any remaining sauce juices." - Will Hartman
