A New York City restauranteur has opened a new restaurant after previously using the space to run a COVID supply store for local businesses.
The store was open for about a year and started to wind down once many businesses began to operate at full force once again in 2021. Park decided it was time to take the space and shift it into what it was meant to be in the first place: a restaurant where New Yorkers can fall in love with being out on the town while enjoying a good meal.
“I’m Italian born and raised in Italy. I look Korean because my blood is Korean but Italian is my first language, I went to an Italian culinary school, I’m an Italian chef,” said Park. “[Angelina Bakery]’s an Italian bakery, our central kitchen for a bakery in the basement of [Katherine’s] building. It just makes a lot of sense that we have already a kitchen in the basement that is making pizza dough and bombolone dough and all kinds of dough to make the products for upstairs.
For Park, it was very important for Katherine to have the European experience that many Americanized Italian restaurants lack.
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