Chop Suey’s Korean-inflected take on Asian food has been a surprise hit among the city’s foodies and critics, who were prepared to hate the place, thanks to its dopey name and consulting chef Zak Pelaccio’s multiple gigs. From the beginning, the grilled short ribs with bone marrow have been the restaurant’s most popular dish. Executive chef Anthony Paris, who prepares it every night and conceived it with Pelaccio, talked to us about the dish. As always, mouse over the different elements to hear them described in the chef’s own words.
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