Chop Suey’s Short-Rib-and-Marrow Gilded Lily

Chop Sueys Korean-inflected take on Asian food has been a surprise hit among the citys foodies and critics, who were prepared to hate the place, thanks to its dopey name and consulting chef Zak Pelaccios multiple gigs. From the beginning, the grilled short ribs with bone marrow have been the restaurants 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 chefs own words.


Photo: Melissa Hom