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www.groovekorea.com / March 2014 70 FOOD & DRINK Edited by Josh Foreman (joshforeman@groovekorea.com) A proper meal here begins with a Shark At- tack. The waitress takes a hollow, plas- tic toy shark, about 6 inches long, and dumps its red contents into a frozen blue margarita. It looks like the shark puked up its din- ner into your drink, but don’t worry — it tastes not of rotten fish entrails and Australian body-boarders, but of strawberry daiquiri. You can find the Shark Attack at Pier 17, a res- taurant in Sinsa-dong specializing in the cuisine of Louisiana. The atmosphere is fun and homey, with a black pier motif that isn’t too Disney. Many Cajun specialties are available: po’boys, jambalaya, flat pies and Cajun fried dishes, as well as boiled shrimp, crab and crawfish. They also offer a variety of sides, including a killer coleslaw with big chunks of vegetables. But back to the Shark Attack. The mix is tasty, sugary and potent. Whether it’s worth 9,000 of your hard-earned won is a judgment call. Pier 17’s “hurricanes,” which resemble an actual New Orleans hurricane in name only, are not. They look like pink snow cones, and taste like ice, sugar and an ill-defined booze, probably rum. We also ordered a couple set for 23,000 won that came with a pulled pork po’boy sandwich, chicken gumbo and oysters Rockefeller. All were excellent. Let the good times roll in Sinsa Po’boys and gumbo come to the big city Flavors were nicely traded, and the meat was tender, moist and spicy. The gumbo had obviously been simmering for a long time, as it should have. Interview by Dave Hazzan Photos by Nina Sawyer
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