"Burrata is something that I hardly ever eat, but when I do, I want it to be unique. At home, Bissonnette simply grabs burrata and banchan, Korean side dishes, and has realized that eating burrata with kimchi is such a good combination of creamy, rich, fatty, salty, acidic, and a little spicy."
"Korean flavors infuse a spin on rigatoni amatriciana; one pizza is topped with fancy Spanish ham, while another's toppings resemble a deconstructed version of a pintxo next door at Zurito. Label it what you will, but at least as far as Bissonnette is concerned, it's simply a neighborhood pizza joint."
"The burrata-mozzarella stuffed with creamy stracciatella-is one of several dishes on the Willie's opening menu that seamlessly melds Italian and Korean cuisines. Here, the fusion is thanks to buchu muchim, a zippy Korean garlic chive salad, which is one of the more popular side dishes at sibling restaurant Somaek."
Willie's, a new restaurant from BCB3 Hospitality, presents a menu that appears Italian-American at first glance but incorporates globe-trotting inspiration from chefs Jamie Bissonnette, Andy Cartin, and Babak Bina's other establishments. Korean flavors infuse traditional Italian dishes, such as rigatoni amatriciana with Korean elements and pizzas topped with Spanish ham or pintxo-inspired toppings. The menu features plates including Caesar salad, cold cut grinder, meatballs, and supplì. A standout dish is burrata with baguette and buchu muchim, a Korean garlic chive salad that combines creamy, rich, and fatty elements with salty, acidic, and slightly spicy notes. Bissonnette emphasizes the seamless fusion of Italian and Korean cuisines, with seasonal variations planned for future menu iterations.
Read at Boston Magazine
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