Magpie and the Tiger
Bapsang Club
Available for Local Pickup or Local DMV Delivery (+$15)
STARTING AT
$95
PER MONTH
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Each month, Magpie & the Tiger invites you to take a seat at our table from the comfort of your own home! Chefs Caleb & Roren are excited to bring along in their journey to deliciously explore Korean-American cuisine. Each month, this husband-and-wife team will curate a rotating multi-course dinner for 2 or 4 people featuring signature dishes, seasonal specials, and more member-only surprises! Let us bring our Michelin training and years of combined experience to warm your home each month!
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Dinner for 2 — $95
Dinner for 4 — $180
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Jajangmyun- Black Bean Noodles with Pork, Cabbage, Onions
Tangsuyuk- Siu-Yuk Crispy Pork Belly, Sweet and Sour Sauce
Kimchi Jeon- Crispy Kimchi and Green Onion Pancakes
Banchan- Danmuji, Kimchi, Chili Crisp Smashed Cucumbers, and Soy Braised Lotus
Dasik- Sweet Korean Pressed Cookies
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Honey Chili Crisp Jar 8oz— +$15
Enjoy Magpie & the Tiger with your meal and beyond with their famous sweet & spicy Honey Chili Crisp! Proudly displaying our label designed by local DC AAPI Artist & Designer, Paula Kwon of Spring11.Design!
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When can I get my goods | If you sign up within a given calendar month (or have a recurring charge on a given month), you will be eligible to receive goods in the next month. For example, if you signed up in November, the first month you’ll be eligible to receive your subscription goods will be December, etc.
When do I get billed | When you sign up for a subscription, you will have a recurring membership. Your first charge will occur on the day you sign up, and you will have a recurring charge every subsequent month (unless you pause or cancel your subscription)
How do I manage my subscription | After signing up, you can manage your subscription at Table22 Member Portal, where you can skip a month, pause your subscription, cancel or update billing & other account information with the click of a button!
How do I get my goods | If you select pick up, you will receive an email and text message at the beginning of the month confirming the pick up date and inviting you to schedule a pick up slot. If you select delivery, you will receive an email and text message at the beginning of the month confirming your delivery date.
Who You’re Supporting
Magpie and the Tiger is a culinary project founded by chefs Caleb Jang and Roren Choi that celebrates Korean-American cuisine through a unique blend of traditional flavors, innovative techniques, and generous hospitality. The duo's passion for their heritage and culinary expertise has led to the creation of a dynamic dining experience that showcases the rich tapestry of Korean flavors, their upbringings, and their professional experience.
Roren Choi brings a wealth of experience from her time at renowned restaurants like Michelin-starred Tail Up Goat and Momofuku. Her culinary expertise lies in telling stories of her life through her food and service.
Caleb Jang, a second-generation Korean American, draws inspiration from his family's recipes and the vibrant flavors of Korean cuisine. His culinary journey has taken him from esteemed establishments like Himitsu to renowned bread/pastry shops like Seylou Bakery, where he honed his skills in creating delectable sweet treats.
Together, Choi and Jang have crafted menus that highlight the versatility and depth of Korean cuisine. Their dishes are not mere recreations of traditional fare; they are innovative interpretations that showcase the duo's culinary artistry and respect for their ancestors.
Magpie and the Tiger has garnered critical acclaim for their cooking. Their dishes and stories have been featured in publications such as Eater DC, Washingtonian, WAMU, and The Washington Post.
With their unwavering dedication to excellence and their passion for sharing their Korean-American culinary point of view, Choi and Jang are poised to continue their journey of sharing what they love to do, making Magpie and the Tiger a beacon of creativity, warm hospitality, and veneration in the ever-evolving world of gastronomy.
Page Photo Credits: Rebecca Hattery-Khan & Kimberly Kong
