Kimchi Taco Truck and its brick-and-mortar counterpart, Kimchi Grill, once stood as pillars of the innovative street food movement in New York City. For years, they defined the intersection of Korean bold flavors and Mexican street food formats. However, for those currently searching for their famous bulgogi tacos or kimchi arancini, the current reality is straightforward: Kimchi Taco has officially ceased operations. Both the iconic orange truck that roamed the streets of Manhattan and the physical restaurant located at 766 Washington Avenue in Brooklyn are no longer active.

While the physical doors have closed, the impact of this brand on the New York City culinary landscape remains significant. To understand why this closure marks the end of an era, one must look back at how Kimchi Taco helped revolutionize what New Yorkers expected from a meal served through a truck window.

The Rise of a Korean-Mexican Fusion Pioneer

The story of Kimchi Taco began in the spring of 2011, a time when the "Food Truck Revolution" was reaching its fever pitch in New York. Inspired by the success of fusion concepts on the West Coast, founder Phillip Lee sought to create something uniquely tailored to the diverse and demanding palate of New York City.

Phillip Lee was not a typical street food amateur. A graduate of Cornell University’s prestigious School of Hotel Administration and a veteran of the cutthroat New York restaurant industry, Lee brought a level of corporate precision and high-end hospitality experience to the mobile food scene. Having worked with prominent restaurateurs like Jeffrey Chodorow and Steve Hanson, Lee understood that success in the food business required more than just a good recipe—it required a brand that could scale and a product that was consistently excellent.

The mission was clear: make Korean food accessible to the masses. In the early 2010s, while Korean BBQ was beloved in neighborhoods like Koreatown (K-Town) on 32nd Street, it had not yet fully permeated the daily lunch routines of office workers in Midtown or the creative crowds in Soho. By utilizing the familiar format of tacos and burritos, Kimchi Taco provided a "gateway" into the complex, fermented, and spicy world of Korean cuisine.

Deconstructing the Menu: What Made Kimchi Taco Special

What set Kimchi Taco apart from its competitors was a relentless focus on the quality of the core ingredients, specifically the kimchi itself. The brand operated on a philosophy of "Yin and Yang," balancing the cold, fermented crunch of the vegetables with the hot, seared umami of the meats.

The Art of the Kimchi

In the Kimchi Taco kitchen, kimchi was treated with the same reverence as a fine wine. It was made in-house using traditional methods, avoiding the rushed fermentation common in mass-produced versions. The brand emphasized the health benefits of this "superfood," highlighting its probiotics, high fiber content, and vitamins.

The menu featured several varieties of kimchi, each serving a specific purpose. Some were served fresh for a crisp bite, while others were sautéed to bring out a deeper, more mellow acidity that complemented grilled meats. This wasn't just a garnish; it was the backbone of the entire culinary identity.

Signature Tacos and the Tortilla Debate

The taco offerings were the most popular entry point for customers. The lineup typically included:

  • BBQ Short Rib (Bulgogi): Beef marinated in a sweet and savory soy-based sauce, grilled until caramelized.
  • Spicy Seared Pork: A heat-forward option featuring pork marinated in gochujang (Korean chili paste).
  • Pulled Chicken: Smoky and tender dark meat chicken that held up well against bold sauces.
  • Tofu Edamame Falafel: A vegetarian breakthrough that combined ground chickpeas with silken tofu and edamame, offering a unique texture that even meat-eaters praised.

Early reviews from the street often noted that the truck used a single corn tortilla, which sometimes struggled to contain the generous, saucy fillings if not eaten immediately. However, the flavor profiles—topped with miso crema, fresh scallions, and a signature Asian pico de gallo—were so compelling that fans were happy to use a fork to finish the "deconstructed" remains of their meal.

The Kim-cheesteak Innovation

One of the most talked-about items beyond the tacos was the "Kim-cheesteak." This was a brilliant riff on the Philadelphia classic, replacing traditional ribeye with Korean marinated beef and adding sautéed kimchi to cut through the richness of the melted cheese. It was a heavy, satisfying sandwich that exemplified the brand’s ability to "Korean-ize" any comfort food.

Small Bites: Kimchi Arancini and Spicy Gnocchi

The creativity extended to the side dishes. The Kimchi Arancini—fried rice balls stuffed with kimchi and cheese—became a cult favorite. Additionally, the truck served a version of tteokbokki (spicy rice cakes) marketed as "Korean rice gnocchi," making the chewy, spicy dish more relatable to those familiar with Italian cuisine.

The Transition to Kimchi Grill in Brooklyn

Following the success of the truck, Phillip Lee expanded the brand into a brick-and-mortar location called Kimchi Grill in Prospect Heights, Brooklyn. This move was a natural evolution, allowing the team to expand the menu and offer a more stable dining experience.

The Brooklyn location at 766 Washington Avenue became a neighborhood staple. It allowed for more complex dishes that were difficult to prepare in the cramped quarters of a food truck. The "Kimchi Bowls" became a hit here—essentially a lighter, rice-based version of a burrito bowl that catered to the health-conscious demographic of the area.

Kimchi Grill also allowed the brand to experiment with a wider array of Korean fried chicken wings and seasonal stews, further cementing its reputation as a versatile Korean fusion hub. The space was eclectic and welcoming, mirroring the diverse community of Prospect Heights.

Why the Kimchi Taco Era Ended

The closure of Kimchi Taco and Kimchi Grill is a story familiar to many in the New York City hospitality world. While the brand was a pioneer, the landscape changed significantly between 2011 and the early 2020s.

  1. Increased Competition: In 2011, Korean-Mexican fusion was a novelty. By 2020, "Korean flavors" were everywhere. From upscale Michelin-starred restaurants to casual fast-food chains, gochujang and kimchi had become mainstream ingredients. The "novelty" factor that originally drove 30-minute lines at the orange truck had dissipated.
  2. The Food Truck Struggle: Operating a food truck in NYC is notoriously difficult. Between the "permit wars," skyrocketing fuel costs, and the logistical nightmare of finding legal parking in high-traffic areas like Midtown, many first-generation food truck owners eventually found the model unsustainable.
  3. Real Estate and Operational Costs: For the brick-and-mortar Kimchi Grill, the thin margins of the restaurant industry, combined with rising rents in Brooklyn and the labor shortages following the global pandemic, created a difficult environment for mid-scale casual dining.

Ultimately, the business stopped its active operations, leaving behind a legacy of innovation and a generation of New Yorkers who were introduced to Korean flavors through a simple $3 taco.

How to Find Similar Korean Fusion in NYC Today

For those feeling the void left by Kimchi Taco, New York City still offers several excellent options for Korean-Mexican and Asian fusion. While no one does it exactly like Phillip Lee’s team, these spots carry the torch:

1. Takumi Taco

Located in Chelsea Market and other spots, Takumi Taco specializes in "Japanese-Mexican" fusion. While the flavor profile leans more towards Japanese ingredients like sashimi-grade tuna and yuzu, the spirit of marrying high-quality Asian proteins with the taco format is very much alive here. Their spicy tuna and short rib tacos are highly recommended for those who miss the "fusion taco" experience.

2. VIVLI (Formerly various fusion pop-ups)

Keep an eye out for modern Korean kiosks in food halls like Urbanspace. Many of these vendors utilize the "build-your-own-bowl" or taco format that Kimchi Taco helped popularize.

3. The "K-Town" Classics

If you are looking for the authentic flavors that inspired the truck, a trip to 32nd Street is essential. While you won't find many "tacos," the spicy pork (jeyuk bokkeum) and bulgogi available at spots like BCD Tofu House or Cho Dang Gol provide the soulful foundation upon which Kimchi Taco was built.

4. Local Fusion Food Trucks

The food truck scene in NYC hasn't disappeared; it has simply evolved. You can still find various "K-BBQ" trucks parked near the Flatiron District or Midtown West. While they may not bear the Kimchi Taco name, they often serve similar rice bowls and grilled meat wraps.

The Cultural Impact of the Kimchi Revolution

Phillip Lee once said he wouldn't rest until every refrigerator in America had a jar of kimchi. While that goal might still be in progress, he certainly succeeded in making kimchi a household name in New York.

Kimchi Taco was more than just a place to grab lunch; it was a cultural bridge. It proved that "ethnic" food didn't need to be confined to specific ethnic enclaves. It showed that Korean ingredients could be modernized, modified, and integrated into the fast-paced life of a New Yorker without losing their soul.

The brand's focus on in-house production and high-quality sourcing raised the bar for all street food. It challenged the "dirty water dog" stereotype of NYC street carts, replacing it with a model of culinary excellence that inspired a whole new generation of chefs to take their talents to the streets.

Summary

The Kimchi Taco Truck and Kimchi Grill were instrumental in shaping the modern NYC food scene. Although they are no longer in operation, their influence is seen every time you find a Korean-inspired dish on a non-Korean menu. They pioneered the "Yin and Yang" approach to street food, balancing tradition with innovation. For the fans who remember the orange truck on 55th and 6th, the memory of that first bite of a bulgogi taco remains a testament to a time when NYC's streets were the most exciting place to eat in the world.

FAQ

Is Kimchi Taco Truck still operating in NYC?

No, Kimchi Taco Truck and its physical restaurant, Kimchi Grill, have officially closed all operations.

Where was Kimchi Grill located?

Kimchi Grill was located at 766 Washington Ave in the Prospect Heights neighborhood of Brooklyn.

Who was the founder of Kimchi Taco?

The brand was founded by Phillip Lee, a Cornell University graduate and experienced restaurant industry professional.

What were the most popular items at Kimchi Taco?

The most popular items included the BBQ Short Rib Tacos, the Kim-cheesteak, Kimchi Arancini, and the Tofu Edamame Falafel Tacos.

Is there any way to get Kimchi Taco's recipes?

While the official recipes haven't been released in a cookbook, the founder often emphasized the importance of high-quality, long-fermentation kimchi and traditional Korean marinades (soy, ginger, garlic, and pear juice for beef; gochujang for pork).

Can I find Kimchi Taco at Urbanspace or other markets?

As of 2024, Kimchi Taco and Kimchi Grill are no longer present at pop-up markets or food halls like Urbanspace or Harborside Plaza.