The name says it all at Global Grill, where Chef Myong's innovative culinary style manages to transcend both borders and traditions. Above all else she values the integrity of her ingredients, including sustainably grown produce, locally raised meats, and freshly caught Bronzino and Orata that are flown in from Greece overnight. Every recipe she creates accentuates the naturally vibrant flavors of these ingredients, a feat which she accomplishes by using an internationally-inspired spice rack. Rather than constrain herself to the culinary style of one culture, she adopts an approach that incorporates flavors from every corner of the compass. In addition to garnering a handful of Westchester Magazine's "Best Of" awards in recent years, Global Grill also earned praise from The New York Times for its cuisine's freshness and staff?s attention to detail.
A razor-sharp sense of balance is evident throughout the seasonal menus. Crispy Hudson Valley duck arrives with a rum-apple-apricot-chili compote and cider reduction, using the tension of sweet, savory, and spicy to create a distinctive entr?e that has endured as a crowd favorite. Chef Myong's organic, Korean-style fried chicken achieves an extra layer of flavorful depth by soaking in a spicy brine, and the miso-marinated Chatham Cod with forbidden black rice and exotic mushrooms lend a hearty-yet-balanced contrast to the fish's bright citrus gloss. Beyond its main fine-dining menu?which comprises an impressive number of gluten-free options?Global Grill also features a selection of tapas-style small plates that Chef Myong updates whenever she receives a new flash of inspiration or a particularly intriguing ingredient from the market.