fine dining in new york city - amazon s3 · 2017. 9. 6. · fine dining in new york city exploring...

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Material for your English session

Fine Dining in New York City Exploring selective Michelin Star restaurants in New York

Ringle Great people. Great conversation. Great English. Just for you.




Required preparations before the session (For Student)

Step 1: Please read the summary (Written in Korean on page 2)

Step 2: Please read today’s article (on page 3~17)

Article #1: The 12 best value Michelin-starred restaurants in New

York City

Article #2: Jungsik, marking a new era of hansik

Step 3: Please view the following video clip(links on page 18)

Video #1: Small Plates by The New York Times

Video #2: NYC's Restaurant Week: An Economic Boom in Fine

Dining

Step 4: Please check the 8 key questions listed on page 19~21

Step 5: Please study the key business-related expressions and terms

on page 22~27

Step 6: Please finish the 2 assignments before the session

Assignment #1: Prepare a brief summary of this article (up to 2

minutes presentation)

Assignment #2: Build your own perspectives and short answers for

each key question (up to 1~2 minutes speech for each question)




[Summary]

Currently, South Korean people are fascinated by celebrity chefs and their creative cooking.

Television cooking programs such as “Take care of my fridge” and “What should

we eat today?” starring celebrity chefs (so-called star chefs) have gained great

popularity recently.

Chef Yim Jung Sik’s “Jungsik Dining”, chef Pierre Gagnaire’s “Pierre Gagnaire”,

and chef Morita’s “Ariake” are considered the best fine dining restaurants in South

Korea. Despite their high prices, the renowned restaurants are all fully booked one

to two months in advance.

New York City is a place where the world’s top chefs have opened their restaurants and it

is where numerous Michelin-starred restaurants are located.

Just in New York City, there are 6 Michelin three-star restaurants, 9 two-star

restaurants, and 58 one-star restaurants.

The cuisine presented in restaurants such as Jean Geroges, Le Bernardi, and Eleveon

Madison Park have imposed great influence on chefs and culinary industry globally.

The Korean fine dining restaurant called “Jungsik” in New York received great

attention from the public when it received Michelin two stars.

The first article introduces and talks about twelve Michelin-starred restaurants in NY.

The twelve restaurants vary in cuisine (French to Korean) and number of stars they

received from Michelin. The article includes the information of each restaurant’s

specialty, its signature dishes, the price range, locations and etc.

The second article features interview of Yim Jung Sik, the chef of “Jungsik New York”.

“Jungsik New York” is the first Korean restaurant to receive Michelin two stars in NY.

The interview provides Chef Yim Jung Sik’s perspectives on the globalization of

Korean cuisine and the trend of New York fine dining restaurants.




[Today’s article #1]

The 12 best value Michelin-starred restaurants in

New York City

Eating out in NYC is expensive, and eating at Michelin-starred restaurants in NYC is really expensive,

like Tiger on a yacht, f-off expensive, but the finest of dining shouldn’t be reserved for only those with

[1] big bucks. That's why we scoured every Michelin-starred menu and compared options at every star-

graced eatery in all THREE star categories and came up with this star-by-star guide to cheaping your way

through NYC's Michelin-starred masses.

THREE STARS

It’s entirely possible to dine at Michelin’s triple-threat winners without [2] going broke. You’ll most

likely have to go for lunch or eat at the bar, but [3] rest assured -- the quality of the food and service will

no doubt remain the same.

Jean-Georges @ Midtown West (Click to explore Jean Georges dining)

http://www.yelp.com/biz_photos/jean-georges-new-york




At $48 for two courses, lunch at Jean-Georges Vongerichten’s Central Park gem feels like a downright

[4] steal/IS A DOWNRIGHT STEAL when compared to the $128 dinner tasting. Diners will find many

of the same luxe dishes, too, like yellowfin tuna ribbons, a black truffle Caesar salad or, for eight bucks

more, Jean's signature foie gras brulée. Cap off the afternoon with dessert for an extra $12 and that still

only sets you back 68 bones.

Approximate (all approximations are before tax and tip) cost per guest: $48 for two courses at lunch

Le Bernardin @ Midtown West (click to explore Le Bernardin dining)

Surprised to see New York City’s most revered seafood temple on our budget list? Well, get ready for

another shocker: you can eat lunch at Le Bern for a mere $49. That’s the cost of chef Eric Ripert’s City

Harvest prix-fixe, available on weekdays in the lounge. Not only do diners get to sample the restaurant’s

exquisite fish offerings, but $5 from every meal is donated to the menu’s namesake non-profit.

Approximate cost per guest: $49 for the lunch tasting menu

http://www.yelp.com/biz_photos/le-bernardin-new-york?start=0




Eleven Madison Park @ Midtown West (click to explore Eleven Madison Park dining)

We’re [5] cluing you into one of the dining world’s best-kept secrets: you can eat at EMP without a

reservation. [6] Walk-ins are accepted all the time at the bar area, which serves both drinks and food from

a small à la carte menu. While you won’t be getting all the little extras that come with Chef Daniel

Humm’s elaborate tasting, you won’t be walking out $225 poorer either -- dishes on the current spring

menu range from $18 to $49.

Approximate cost per guest: $84.33 for the average appetizer, entree, and dessert combination in the bar

TWO STARS

Of the city’s nine two-star winners, four have à la carte menus (Atera is currently closed with plans to

reopen in May). Here’s how to fill up at the rest on $80 and less.

Jungsik @ Tribeca (정식당, click to explore Jung Sik dining)

http://www.yelp.com/biz/eleven-madison-park-new-york

http://www.yelp.com/biz_photos/jungsik-new-york




Using Jungsik’s “choice” menu, diners can essentially craft their very own tasting of Chef Jung Sik Yim’s

modern Korean cooking. With small portions ranging between $16 and $38 and full ones between $22

and $50, you can order one dish from every category (appetizer, rice, seafood, meat, and dessert), [7] split

the bill with your date, and still come out ahead of the normal $160 per person tasting.

Approximate cost per guest: $63, based on an average $125 total for one (small portion) dish from every

category -- which should be enough for two

Daniel @ Upper East Side (click to explore Daniel dining)

http://www.yelp.com/biz/daniel-new-york-4




No time (or cash) for the sit-down tasting at Daniel Boulud’s double-starred [8] flagship? Snag a seat in

the bar and lounge room, where you can order surprisingly generous dishes à la carte with dishes ranging

from $29-$53, depending on the menu. It’ll feel like a more leisurely affair here, but the staff doesn’t

skimp on hospitality -- you’ll be getting the same winning service as those fronting for the prix fixe.

Approximate cost per guest: $92.77 is the average cost for for two courses

Soto @ West Village (click to explore Soto dining)

When uni is the star ingredient, it’s no surprise that a meal at this unmarked sushi den doesn’t come

cheap. But unlike at fellow two-star winner Ichimura at Brushstroke (where the omakase starts at $195),

Soto diners have the option to dine à la carte. That means access to master Sotohiro Kosugi’s refined sea

urchin delicacies at $16 to $26 a pop.

Approximate cost per guest: You'll probably want five pieces at least, which runs you on average up to

$105

http://www.yelp.com/biz_photos/soto-new-york?start=0




Marea @ Midtown West (click to explore Marea dining)

The $47 two-course power lunch at Michael White’s spendy Midtown establishment is cheaper than the

most expensive dinner entree, a grilled Creekstone sirloin priced at $57.

Approximate cost per guest: $47 for a two-course lunch prix fixe

ONE STAR

Some restaurants on the one star list are always a steal. Take, for example, Cafe China, where the most

expensive dish is just $25, or Casa Enrique, where two tacos will only set you back eight bucks. To come

up with this list, we did some creative [9] number-crunching for seven restaurants where $40 is

normally just [10] a drop in the bucket.

Babbo @ West Village (click to explore Babbo dining)

http://www.yelp.com/biz_photos/marea-new-york

http://www.yelp.com/biz_photos/babbo-new-york




The Batali-Bastianich powerhouse shaves a few bucks off during lunch, so the average entree drops from

$31 to $24. The average cost of mid-day appetizers and pastas are even cheaper ($15 and $19,

respectively), so you can easily build a satisfying meal at a modest price.

Approximate cost per guest: $58.02 for the average anitpasti, primi, and secondi at lunch

15 east @ Union Square (click to explore 15 east dining)

http://www.yelp.com/biz_photos/15-east-new-york




The math says it all. The dinner sushi omakase at this pristine fish den costs $65 for 10 pieces; the lunch

option is $35 for seven pieces, plus half a roll. Average that out and the nigiri rings up to $6.50 each at

dinner, but only $5 each at lunch -- and that’s not even counting the extra half-roll. So not only is the

afternoon a good time to eat on the cheap at this Michelin-starred winner, it’s also when you get the best

deal overall.

Approximate cost per guest: $35 for seven pieces, plus half a roll at lunch

Danny Brown Wine Bar & Kitchen @ Forest Hills (click to explore Danny Brown dining)

Swing by on Tuesday and Wednesday nights to take advantage of the weekly $30 three-course prix fixe.

That’ll leave you with just enough to order off the excellent wine list curated by director Francoise

Brown. Unlike with most of its Manhattan counterparts, a Hamilton actually [11] goes a long way here --

there are several quality vinos under 10 bucks.

Approximate cost per guest: $40 for the $30 three-course prix fixe and a glass of wine

La Vara @ Cobble Hill (click to explore La Vara dining)

http://www.yelp.com/biz_photos/danny-brown-wine-bar-and-kitchen-forest-hills

http://www.yelp.com/biz_photos/la-vara-brooklyn




The plates at Alex Raij and Eder Montero’s beloved Brooklyn tapas joint are meant to be shared, so pool

up your dinner budget with some friends and the group can [12] cobble together an excellent Spanish

spread -- ranging from $3 spiced chickpeas to $18 cumin-roasted lamb breast -- at a reasonable rate.

Approximate cost per guest: Roughly $30 -- the average cost is $12 per dish, and you could easily get by

on five dishes split between two people. Also, the ENTIRE (not m/p) menu costs $336, which isn't too

shabby.

Carbone @ Soho (click to explore Carbone dining)

http://www.yelp.com/biz_photos/carbone-new-york




When Mario Carbone and Rich Torrisi debuted this retro red-sauce palace, the prices -- $58 for a veal

Parm -- were quickly deemed outrageous. But the colossal portions easily make up for the sticker shock.

If two diners order smartly, they can actually get an app (chopped salad $17), pasta (spicy rigatoni $27)

and meat (cherry pepper ribs $36) for $40 per person and probably walk out with leftovers.

Approximate cost per guest: $40 if you order strategically




[Today’s article #2]

Jungsik, marking a new era of hansik

Crispy red snapper

The newest trend in the Korean culinary scene is to have the word "modern" or "new" somewhere in the

restaurant's slogan when defining the type of food they serve.

More of these "modern" or "contemporary" Korean restaurants, usually characterized as fine dining, are

increasingly appearing across the country, spreading rapidly centering in the metropolitan region.

As much as the words speak for themselves, these restaurants reinterpret Korean dishes with a creative touch,

either in the type of ingredients they use or the artistry in presentation. Modern tableware and interior decor

differentiate these restaurants.

One of the [13] frontrunners of the trend is Jungsik which first nestled in Seoul's Sinsa-dong in 2009. After

its successful debut, owner chef Yim Jung-sik courageously opened a global branch in Tribeca, New York, in




2011. Two years after opening, the New York restaurant received a Michelin one star, and three years later,

grabbed a second star.

Sea urchin rice

The Seoul branch, which recently relocated to the wealthy district of Cheongdam-dong, was listed as Asia's

10th best restaurant in "The S. Pellegrino Best Restaurant in Asia" awards held in March, up from 20th last

year. This year, it also received the best Korean restaurant award.

Jungsik defines its cuisine as "new Korean fine dining" where traditional ingredients are served in ultra-

modern, soigné presentations.

W conducted an e-mail interview with Jungsik's executive chef Yim Jung-sik who is currently in New York

on a business trip.

Truffle egg




< Q&A >

Jungsik has received a couple of noticeable awards this year. What are Jungsik's strengths?

I think Jungsik's own unique character coupled with the food and service leveling up to global standards has

got us good results.

Your restaurant received phenomenal interest after it was selected as one of Asia's 50 best restaurants.

Did the number of customers actually increase every time the rating ascended?

The number of customers remains the same. I find it peculiar that there are more reservations but at the same

time more cancellations and even [14] no-shows on that day.

Raspberry wine panna cotta

What do you think is the strength of Korean cuisine?

Diversity makes Korean food attractive.

What kind of efforts do you think are needed to globalize Korean food?

I think the meaning of globalization equates to becoming more popular. In that sense, Korean food is making

positive advances.




It's not easy to grab a Michelin star with Korean food overseas. What do you think captivated the

palates of New Yorkers?

I think it was delectable food that meets with the concept and character of the restaurant.

Scallop dish

Fillet mignon with kimchi

How did you become a chef?

I got myself into cooking when I was doing mandatory military service in Korea.

Why did you select Korean cuisine of all the categories?

I aimed to become globally competitive since opening the restaurant. I thought Korean food would work in

the global market if I ran a fine dining restaurant.




There is some criticism that the food at Jungsik is too fusion to be considered Korean. What do you say

to that?

That's right. I don't consider my restaurant as a place that cooks Korean food. The food at our restaurant can't

be explained other than as "Jungsik-style."

Interior of Jungsik in Cheongdam-dong

Is the menu for both the Korean and New York branches the same?

The menu is almost the same. There are only slight changes in the menu depending on the availability of

ingredients.

What's the most popular dish at Jungsik? How do the preferences of Koreans and New Yorkers differ?

In Korea, our dessert "jangdok" and "sea urchin rice" are most popular. In New York, the "sea urchin rice"

and "royal bibimbap" are popular. I think the latter is often-sought due to the rich aroma of truffles and the

soft and sticky foie gras.

What's your source of inspiration?

I'm inspired by everything. Sometimes I set a dish in advance and then try to find inspiration. These days, I'm

fascinated by caviar. I'm continuously brainstorming to come up with the best caviar dishes. My inspiration

comes largely from "focusing." I think this applies to all fields.




[Video Clip]

Please watch these video clips

Video #1:

Small Plates | The New York Times

(For the magazine’s fall Food issue, we treated six second graders from P.S.

295 in Brooklyn to dinner at Daniel, where the seven-course tasting menu goes

for $220 a person)

https://www.youtube.com/watch?v=kC4OqdZElX8

https://www.youtube.com/watch?v=_wkfyxcLIgA

Video #2:

NYC's Restaurant Week: An Economic Boom in Fine Dining

http://www.voanews.com/content/new-york-city-restaurant-

week/2663068.html

https://www.youtube.com/watch?v=kC4OqdZElX8

https://www.youtube.com/watch?v=_wkfyxcLIgA

http://www.voanews.com/content/new-york-city-restaurant-week/2663068.html

http://www.voanews.com/content/new-york-city-restaurant-week/2663068.html




[8 Key Questions]

#1. Restaurants on your wish list

Q1-1. Among the twelve restaurants mentioned in the first article, which restaurant would you

like to visit the most? Why?

Q1-2: Tell me about your most favorite fine restaurant in Korea.

#2. Your favorite chef

Q2-1: Who is your favorite celebrity Chef? Why do you like him or her?

Q2-2: Do you think a chef should be considered an artist? What are three things that chef and

artist have in common? What are the differences between chef and artist?

#3. Menus

Q3-1: Among the 7 menus in the first article, which dish would you like to try the most? Why?

Q3-2: What do you think is the most expensive dish? Why?

#4. Price of the menu

[Please see the #1 video clip, and you can see a tasting menu in at Daniel, where the seven-course tasting

menu goes for $220 a person]

Q4-1: Above seven-course meal is around $220 per person. Do you think the foods are worth it?

Q4-2: Share your experience of visiting a fine dining restaurant. What was the purpose of your

visit? How much did you pay for a meal? Was the food worth it?




#5. Evaluation criteria for rating restaurants

After that, years of grinding and constantly trying to improve, staying focused on the food, the quality, that is

the magical word for Michelin -quality- everywhere, anytime. Consistency. But to get from 2 to 3 stars, this

might be the most difficult step. Three Stars in France is a more than a recognition, more than a social status,

it's the ultimate reward. It really takes something special to separate you from the bunch (more than 80

restaurants have 2 stars in France, only 26 have 3), and Michelin does not really help you or tell you what to

do, no, far from it... The only known criteria on which they judge a restaurant are:

Quality of the products, Mastery of flavour and cooking techniques, The "personality" of Chef in his

cuisine, Value for money, Consistency between visits

Q5-1: What do you think about above standards for rating restaurants? Tell me about your own

standards of rating restaurants.

Even for those who don’t feel straitjacketed by the rating, a Michelin star implies a treadmill of work and

investment. Academic studies have found that losing a star can cut sales by as much as 50%, and that

restaurants awarded Michelin stars feel the need to invest in service and décor and increase prices to do

so “The thinking is you have to keep the star to keep your client base. And then the worse thing that

could happen is you could lose your star. It’s a vicious cycle,” says Gary Pisano, a professor of business

administration at Harvard Business School. For many Michelin star restaurateurs, the restaurant is a loss

leader whose fame allows the chef to charge high speaking or private cooking fees; others start lines of

premade food or lower priced restaurants. In a recent interview, David Muñoz of DiverXo told me that 2015

would be the first breakeven year in his company’s eight-year existence, and then only because of the

expansion of his street-food chain, StreetXo.

Q5-2: Michelin-starred restaurants receive “luxurious” treatment and as they become more

popular, the prices of their menus also get higher. Share your opinion on above passage.




#6. Globalization of Korean food

The number of Michelin star restaurants in New York

The number of Michelin-starred Korean restaurant in New York : 1

The number of Michelin-starred Japanese restaurant in New York : 5

Q6-1: Many people around the world love Korean BBQ, but why do you think there are very few

Korean fine restaurants compared to Japanese fine restaurants? Do you think Korean restaurants

are less competitive than Japanese bistros? Why?

Q6-2: Which Korean dish do you think foreigners like the most? Describe the dish to the tutor.

Please read the #2 article about “Jungsik New York

Q6-3: What are the key success factors of “Jungsik New York”? What are the limitations of

“Jungsik New York”?

#7. TV cooking program

Q7-1: Describe the TV program “Take care of my refrigerator” to the tutor.

Q7-2: Explain the definition of the word “Meok Bang”.

Q7-3: Why have entertainment shows featuring celebrity chefs become so popular in Korea?

#8. Your opinion

Q8-1: What is the name of the restaurant you think will succeed in New York?

Q8-2: You are going to have a lunch with the owner of the restaurant you mentioned above.

Persuade the owner why he or she should open a restaurant in New York.




[Key business-related terms and expressions]

[1] Big bucks (sound): 많은 돈, 거금

[영영사전] (informal) large amount of money, .especially as pay or profit

[Ringle에서 드리는 팁] Formal 한 presentation 에서는 사용하지 않지만, causal setting

과 business setting 에서 자주 들을 수 있는 표현입니다.

[본문해설] The finest of dining shouldn’t be reserved for only those with big bucks.

부자들만이 최고급 레스토랑에서 식사를 할 자격이 있는 것은 아니다.

[예문] They are paying big bucks to live in hotel style luxury. 그들은 많은 돈을

지불하며 호텔식의 호화로운 생활을 하고 있다.

It’s entirely possible to dine at Michelin’s triple-threat winners without [2] going broke.

[2] Go broke (sound):파산하다, 빈털터리가 되다.

[영영사전] (informal) become penniless or bankrupt

[Ringle에서 드리는 팁] Go broke 는 돈이 있던 사람이 빈털터리가 될 때 사용하는

표현이며, be broke 는 지금 돈이 하나도 없다는 뜻입니다. Casual setting 에서 많이

사용되는 표현이며, 다양한 상황에서 유용하게 쓸 수 있는 문장입니다.

[본문해설] It’s entirely possible to dine at Michelin’s triple-threat winners without going

broke. 빈털터리가 되지 않는 이상, 미슐렝 3 스타 레스토랑에서 식사하는 것은

전적으로 가능하다.

[예문] You are going to go broke soon if you spend like that: 그렇게 지출하다가는 곧

파산할 것이다.

[3] Rest assured (that… ) (sound): (자신이 하는 말을 강조하여, … 임을) 확신해도 된다.

[영영사전] to be assured, to be certain

http://dictionary.reference.com/browse/big-bucks

http://dictionary.reference.com/browse/go--broke?s=t

http://dictionary.reference.com/browse/assured?s=t




[Ringle에서 드리는 팁] Rest assured 를 단독으로 사용 시 “걱정하지 마세요” 라는

뜻이 담겨있고, rest assured that… 의 경우 따라오는 문장을 믿어달라는 의미입니다.

Business setting 에서 사용되는 표현입니다.

[본문해설] You’ll most likely have to go for lunch or eat at the bar, but rest assured -- the

quality of the food and service will no doubt remain the same. 당신은 점심에 가거나

Bar Table 에 앉아야겠지만, 음식의 맛 및 서비스 질은 분명 같을 것이다.

[예문] Rest assured, sir, we all our room have an ocean view. 선생님, 안심하십시오.

저희 호텔의 모든 방은 바다 전망입니다.

[4] be a steal (sound): (값이 너무 싸서) 공짜나 마찬가지다.

[영영사전] (informal) be a bargain

[Ringle에서 드리는 팁] 영어로 표현하실 때, It IS steal 이라고 말하기 보다, It’s steal

이라 말하는 것이 훨씬 자연스럽습니다.

[본문해설] At $48 for two courses, lunch at Jean-Georges Vongerichten’s Central Park gem

feels like a downright steal/IS A DOWNRIGHT STEAL when compared to the $128 dinner

tasting.뉴욕 센트럴파크의 보물인 Jean-Georges Vongerichten의 two course 메뉴를

$48에 먹을 수 있는 것은, $128 의 저녁 식사와 비교 시 거저나 다름 없다.

[예문] It’s only cost $2. That’s a steal: 이것은 겨우 2불 밖에 안합니다. 공짜나

다름없어요.

[5] Clue somebody in (on something): (~에 대한 가장 최근 정보를) ~ 에게 알려주다

[영영사전] to give somebody information about something

[Ringle에서 드리는 팁] 많이 사용되지 않는 표현입니다. 자주 쓰이는 표현은

“tell somebody (about something) 또는 “update somebody (on something) 입니다.

[본문해설] We’re cluing you into one of the dining world’s best-kept secrets: 우리는

레스토랑 산업에서의 가장 놀라운 비밀 중 하나를 당신에게 알려주고 있다.

[예문] He is just clued me in on the latest development. 그는 방금 나에게 최근의 진척

상황을 알려주었다.

http://dictionary.reference.com/browse/%20steal?&o=100074&s=t




[6] Walk-in (sound): 예약이 필요 없는 (형용사), 얘약을 안하고 온 손님 (명사)

[영영사전] (of a service) available for customers or clients without the need for an

appointment

[Ringle에서 드리는 팁] 명사로 쓰일 경우 예약을 안한 손님을 뜻하지만, 형용사로

쓰일 경우” 예약이 필요 없는 (레스토랑)” 이라는 뜻입니다.

[본문해설] Walk-ins are accepted all the time at the bar area, which serves both drinks and food

from a small à la carte menu. 예약을 하지 않는 고객들은 단품 요리 및 음료를 제공하는

Bar table 에 항시 착석할 수 있다.

[예문] The restaurant normally has seats available for walk-ins. 그 레스토랑은 보통

예약 하지 않은 고객을 위한 좌석을 준비하고 있다.

[7] Spilt the bill: (비용 따위를) 각자 부담하다, 나눠 내다.

[영영사전] division of a bill for service into two of more parts

[Ringle에서 드리는 팁] 미국은 한국보다 bill 을 spilt 하는 것이 일반적입니다. 오히려

모든 비용을 한 사람이 부담하는 것을 불편하게 여깁니다. 물론 business setting 또는

남녀 간 데이트 시에는 spilt the bill 을 하지는 않습니다 (한 쪽이 비용을 부담합니다)

[본문해설] You can order one dish from every category (appetizer, rice, seafood, meat, and

dessert), split the bill with your date, and still come out ahead of the normal $160 per person

tasting. 당신은 전체요리, 식사, 해산물, 육류, 디저트 별로 음식 하나 씩 주문할 수

있고, 데이트 상대와 비용을 분담해도, 보통 인당 지불하는 160불 보다 더 낮은

금액에 식사를 마칠 수 있다.

[예문] Female students spilt the bill in the restaurant. 여학생들은 음식점에서 돈을 각자

낸다.

[8] Flagship (store) (sound): 본점, 주력 상점

[영영사전] the best, largest or most important one of a group of things (such as products,

stores, etc.)

[Ringle에서 드리는 팁] Business setting 에서 많이 쓰이지만, casual setting 에서는

거의 쓰지 않는 말입니다.

http://dictionary.reference.com/browse/walk-in?s=ton%20

http://dictionary.reference.com/browse/flagship?s=t




[본문해설] No time (or cash) for the sit-down tasting at Daniel Boulud’s double-starred

flagship? 미슐렝 2 Star 레스토랑인 Daniel Boulud 에 앉아서 식사를 할 시간 (또는

돈)이 없으신가요?

[예문] The company is opening a new flagship store in London: 그 회사가 런던에

새로운 대표 매장 (flagship store)을 개장한다.

[9] number-crunching: (비격식) (많은 자료의) 대량 고속 처리

[영영사전] Activities or processes concerned with numbers or mathematical calculation,

for example in finance, statistics, or computing.

[Ringle에서 드리는 팁] Formal 한 표현은 아니며, 일반 회화에서많이 쓰이는

단어입니다. 숫자 계산에 영리한 사람을 number-cruncher이라고 표현하기도 합니다.

[본문해설] To come up with this list, we did some creative number-crunching for seven

restaurants where $40 is normally just a drop in the bucket. 이 목록을 제시하기 위해

우리는 기본 40불은 지불해야 하는 일곱 개의 레스토랑에 방문하여 창의적 계산을

해보았다.

[예문] The computer does most of the number crunching. 컴퓨터가 대부분의 대량

데이터 고속 처리를 한다.

[10] drop in the bucket: 통의 한 방울 물, 새 발의 피, 무시해도 좋을 만큼 조그만 양

[영영사전] A very small amount in comparison to the much larger amount that is needed

[Ringle에서 드리는 팁] Very small amount 라는 표현보다 좀 더 비유적으로

소량이라는 말을 표현하고 싶을 때 사용합니다. 비즈니스 회화에서도 종종

사용되기도 하며 business insider 과 같은 신문이나 경제 전문지에서 위 표현을

사용하는 것을 볼 수 있습니다.

[예문] The money-transfer service earns interest on funds in its custody, but analysts say

it's a drop in the bucket compared to eBay's larger revenue picture. 애널리스트들은

eBay는 송금 서비스를 제공하며 수익을 얻을 수 있겠지만, eBay의 전체 매출

구조에서 보면 이러한 수익은 새 발의 피일 뿐이다.




[11] go a long way: 오래가다 (오래 지속되다), ~에 어느 정도 도움이 되다, ~에게 큰 효과가

있다, 크게 영향을 주다

[영영사전] To be adequate or helpful for a significant amount of time

[Ringle에서 드리는 팁] 본문에서와 같이 이 표현이 문장에서 쓰이면 앞뒤 문장을

통해 문맥상 그 의미를 이해할 수 있기 때문에 흔히 지나치기 쉬운 표현입니다.

하지만 go a long way의 뜻을 모르고 이 표현이 들어간 문장이 단독으로 나오게 되면

문장을 그대로 직역하여 잘못 이해 할 수 있습니다. Helpful, successful와 같은 단어

대신 사용할 수 있는 유용한 표현이지만, 단순히 큰 도움이 된다는 것이 아니라

지속적으로 도움이 된다는 표현입니다.

[본문해설] Unlike with most of its Manhattan counterparts, a Hamilton actually goes a long way

here -- there are several quality vinos under 10 bucks. 맨하튼에 있는 경쟁 음식점들과 달리,

Hamilton은 10불 이하의 좋은 와인 옵션도 제공하기 때문에 (식사 비용에 부담을 갖는

사람들에게) 큰 도움이 된다.

[예문] This new law will go a long way in addressing this issue. 새로운 법은 이 사안을

해결하는 데에 큰 영향을 미칠 것이다.

[12] cobble (something) together: 대충 꿰 맞추다, 그럭저럭 즐기다.

[영영사전] to put something together or to make something quickly or carelessly, with

whatever time and materials you have available

[본문해설] Pool up your dinner budget with some friends and the group can cobble

together an excellent Spanish spread-- ranging from $3 spiced chickpeas to $18 cumin-

roasted lamb breast -- at a pretty reasonable rate. 친구들과 저녁 식사비용을 함께

모으면, 3달러짜리 매운 병아리콩 요리부터 18불짜리 구운 쿠민과 곁들인 양고기

요리까지 합리적 가격에 그럭저럭 괜찮게 즐길 수 있습니다.

[예문] He cobbled together the words of his friends and presented a proposal to the

audience. 그는 그의 친구들의 말을 대충 꿰 맞추어 청중에게 제안서를 발표하였다.




[13] Front-runner (sound): 선구자

[영영사전] the contestant that is leading in a race or other competition

[Ringle에서 드리는 팁] Front-runner 는 개척자/선구자 라는 뜻오 있지만, 중요한

참여자 라는 뜻도 가능합니다.

[본문해설] One of the frontrunners of the trend is Jungsik which first nestled in Seoul's

Sinsa-dong in 2009. 이러한 유행의 선구자 중 하나는 2009년 신사동에 자리 잡은

정식당이다.

[예문] The frontrunner for this year’s Golden Globes is a film titled ‘Atonement’ 올해

골든 글러브의 가장 유력한 후보는 ‘Atonement’ 는 제목의 영화이다.

[14] no show (sound): (오기로 하고) 나타나지 않는 사람

[영영사전] A person who makes a reservation and neither uses nor cancels it.

[Ringle에서 드리는 팁] Casual setting 에서 쓰이는 말입니다. “Somebody did not show

up” 이라는 말에서 왔습니다.

[본문해설] I find it peculiar that there are more reservations but at the same time more

cancellations and even no-shows on that day. 나는 예약이 많아짐과 동시에, no-show

고객이 많아진 점이 특이하다고 생각합니다.

[예문] Please put me on stand by for a no-show ticket: No show 고객 대신 저를 대기자

명단에 올려 주십시오.

http://dictionary.reference.com/browse/front-runner?s=t):%20

http://dictionary.reference.com/browse/no-show?s=t

fine dining in new york city - amazon s3 · 2017. 9. 6. · fine dining in new york city exploring...

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