At the very edge of Haebangchon’s main street sits McCoy’s, a rather fashionable restaurant decorated in bright blue and pink that will catch anyone’s attention. When you enter, you’ll be transported from the urban and hipster-esque Haebangchon to the quaint alleys of the Marais in Paris. You might wonder why France, but once you hear the history behind the owner-chef, it will make more sense. After a few years of working in the culinary scene in Korea, Denis Ryu left to study at Le Cordon Bleu in Sydney. Upon graduation, he interned at the Hilton Sydney hotel and soon after found himself in Albertville, France working at a restaurant called Phillipe Million. This was where he says he learned the true life of a chef—through the extensive experiences he endured during his one and a half year stay. Returning back to Korea, Ryu established McCoy’s to continue his culinary path.
One specialty about McCoy’s is their menu is constantly evolving. There is no particular schedule to when they change their menu items, but usually, it’s according to the seasonal ingredients that are available. The menu however, will usually be composed of a grilled chicken, pork, and beef dishes along with pastas. Currently one of the chicken dishes that are available is the Spicy Spatchcock Chicken, a grill and oven baked whole chicken with 15 different spices and grilled veggies. The white meat is extremely juicy while the slightly crusty skin overwhelms your taste buds with a powerful mix of aromas. Pairing this with a glass of homemade sangria is the cherry on top. Usually made with Vin 7479 Cabernet Sauvignon Reserve from Chile, the sangria contains slices of lemon, lime and apple while topped with mint, flowers and a seasonal fruit (it recently changed from strawberries to a slice of watermelon). Overall, McCoy’s is a place to satisfy both your eyes and your mouth as this colorful restaurant knows how to compose its dishes in vibrant ways. Haebangchon must be proud to have McCoy’s along its streets.