Jim’s was likely once owned by someone named Jim and undoubtedly served up over-easies and home fries to a blue-haired clientele. But the diner is now run by a guy named Dave, whose family has been turning out bool-go-gi and other Korean delights there for 28 years.
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HOT SIZZLING SHANG HI Monday was a headache of fresh computers and tangled software, requiring, it seemed, a break for sizzling shang hi shrimp. Charmingly, it came in a white pie plate whose belly, once I’d cleared a path through the thick stew of hefty veggies and pungent mushrooms heavy with red-hot sauce, revealed the recipe for cherry pie.
SPICY STIR FRIED NOODLE VEGETABLES Wednesday I was downtown but daydreamed of Jim’s noodle vegetables, a fragrant tangle splashed with soy and brightened by sweet, sharp kimchi.
Tea is brewed by the cup on a standard kitchen stove, one of Jim’s most disarming features. It comes in pungent ginger, ginseng, sleep-inducing “energy” brew, and Lipton’s.
