How adapting to your shop’s unique space can elevate your menu
We stopped by Nowon, a vibrant Korean-American pocha (think: gastropub) in the heart of Bushwick, Brooklyn, and chatted with Jae Lee, the culinary master behind this unique fusion.
Nowon is all about blending tradition with bold twists, and its second location in Brooklyn introduced Korean-American pizza to the neighborhood. Jae shared that the idea stemmed from inheriting a wood-fired oven when he acquired the space. Initially planning to get rid of it, his contractor convinced him otherwise — removing it would’ve been way too much time, effort, and money. Instead of wasting space, Jae decided, why not use the oven for what it’s made for?
We sampled two pizzas: Master P (their most popular), and the Yearly Tradition, which was inspired by a traditional Korean New Year dish — rice cake and dumpling soup. This features braised brisket, crispy rice cakes, and egg noodles.
In a way, Jae is living proof of “adapt or die.” He used the resources in front of him to create something truly unique.
