David Joonwoo, Eric Jae Ho Choi, Steve Jae Woo Choi

Nolita, Manhattan

Our first impression of C and in Charlie came from the owners — which is saying something considering the playful Charlie Brown and candy-colored decor that surrounds you. Right from the jump you can tell David, Eric, and Steve, are that cool crew of childhood friends who wanted to pursue their passion together and did the damn thing. Between the friendly jabs at each other and endless laughs was a well-oiled machine. And they KNOW their stuff; the Dongbaek in Jeju alongside their The Oxbone Cream Pasta?? Deliciously flavorful, not shy on the garlic (something we find many restaurants tend to be) and quite literally the perfect pairing. We quickly learned drinking is encouraged for the customers and the staff during service. Get ready to order the entire menu and leave feeling like you made a restaurant’s worth of homies.

Full name, age, where are you from?

David Joonwoo Yun, 32, born in South Korea, raised in Atlanta, GA

Eric Jae Ho Choi 32, born in Seoul, Korea, raised in Atlanta, GA

Steve Jae Woo Choi 31, born in Seoul, Korea, raised in Atlanta, GA

What is your title and where do you work?

David: Co-Owner & Director of Operations & the guy who tries to drink sake with everyone at C as in Charlie

Eric: Co-Owner & Executive Chef & the guy who is always sensitive at C as in Charlie

Steve: Co-Owner & General Manager & The Mediator between brother and friend at C as in Charlie

Was food a big part of your upbringing?

David: Yes, I’ve learned how to cook my own instant ramen noodles since I was 6. 

Eric: For me, food was always a source of fascination and pleasure during my childhood. I remember having a voracious appetite and an insatiable curiosity for trying new flavors and textures. I also engaged in friendly competitions with my brother, Steve, to see who could eat more, although I often ended up being the chubbier one between us.

Steve: Absolutely. In my family, mealtime was always a special occasion. We made an effort to sit down together and enjoy good food together and it was a way for us to bond and connect with each other.

What are your earliest memories of dining out?

David: When I was around 6-7 years old, my parents took me to Pizza Hut in Korea. At the time, I disliked pizza because my parents would always order a pizza with an overload of vegetable toppings, leaving me with just the crust to eat. I still remember how shocking it was when I had my first truly delicious slice of cheese pizza in the United States. 

Eric: One of my earliest recollections was dining at a Korean sashimi restaurant with my family when I was young. At that time, I wasn't keen on trying raw seafood and would usually opt for udon noodle or pork don katsu with rice. After the meal, I experimented with the leftover sashimi by cooking it on a pan. Although my mother was unhappy about me cooking the expensive sashimi-grade fish, it was a moment of discovery for me. As I grew older, my taste buds evolved, and now I often crave sashimi over meat.

Steve: One of my earliest memories of dining out is from a family trip to Seoul, where we visited a Korean BBQ house. I vividly remember the sizzling sound of the marinated short ribs on the grill and the refreshing taste of the Nengmyun (a Korean cold noodle dish) we had alongside them. It was such a unique and delicious dining experience that has stayed with me all these years.

If you could give a piece of advice to someone who wanted to pursue your career, what would it be?

David: Make mistakes while working in other restaurants (of course to a borderline where you do not get fired!) so you can learn from your mistakes before opening your own restaurant. 

Eric: I would recommend practicing humility and patience, setting realistic goals and timelines and finding healthy ways to manage stress. Pursuing a culinary career can be challenging and demanding, so it's essential to approach it with a well-thought-out strategy and mindset.

Steve: Be curious and efficient. Learn from both mistakes and successes and try to have fun. Also, think twice before working with your best friend or brother. 

What do you think working in this industry has taught you?

David: Perseverance and the ability to think on my feet. One of my mentors always said, “it's not the stronger ones that survive but the ones that survive are the stronger ones”

Eric: Interconnectivity and harmony are essential for running a restaurant, especially when it comes to suppliers, customers, teammates and business partners; it’s important to cultivate positive relationships with all of them. 

Steve: Through my experiences in this industry, I've learned that cultivating patience and tolerance can lead to better outcomes, both for myself and for my colleagues.

What’s one big difference you notice between the Atlanta and NYC food scenes?

David: Sweet tea. You can find sweet tea everywhere in Atlanta whereas McDonalds (and C as in Charlie) is one of the only few places you can find sweet tea in NYC.

Eric: I feel the same way as Steve, and also think that New Yorkers want to experience more than just the food, they also want to have a cultural experience. 

Steve: Having lived and eaten in both cities, I can say that the food scenes are quite distinct. One noticeable difference is that in NYC, people are more likely to be open-minded about trying new flavors and cuisines. There's a real diversity of food options and a sense of adventure that I love.

What's your favorite dish/drink on the menu?

David: My favorite dish on our menu is the Oxbone pasta, which is our take on seolleongtang, a traditional Korean ox bone marrow soup with thin wheat noodles. This dish was inspired by my childhood experiences when my family first arrived in the United States and settled in Salisbury, MA, where Korean supermarkets were scarce. My mom had to be creative and use alternative ingredients found in American supermarkets to cook Korean food, and one of her solutions was to use spaghetti noodles in seolleongtang. This dish holds a special place in my heart as it is a delicious reminder of my family's resourcefulness and adaptability during our early days in the U.S.

Eric: It would have to be mushroom bibimbap. This dish holds a special place in my heart, as it was a childhood staple that my parents used to prepare for me when they were at the diner they owned while we were growing up in Atlanta. The original version of this dish consisted of margarine, soy sauce, and a raw egg, but I have enjoyed various versions of it throughout my life.

Steve: When it comes to the menu, I always find myself gravitating towards the sweet tea. There's just something about that perfect blend of sweetness and tea that hits the spot every time. Plus, the fact that it's made using my parents' recipe makes it even more special.

What is your favorite place to go out and eat at and what are you ordering?

David: Han Joo is a Korean BBQ restaurant located in Murray Hill, Queens that is known for cooking pork belly on a crystal grill, offering incredible banchan, and serving one of the best naengmyun in all of New York.

Eric: Japanese izakayas. Recently, I went to Yakitori Totto and my favorite order is the shishamo with soju bomb (which is soju with beer on with a ratio of 2:8)

Steve: One of my go-to orders is noodles. Especially Jjajangmyun (Korean-Chinese black bean noodle) and Nyengmyun (Korean cold noodles), but I enjoy noodles from all cuisines. 

You’re on a desert island, what are the 5 kitchen items you need to run your business?

David: Knife, cast iron pot, lighter, spices, and a Bluetooth speaker.

Eric: Knife, Saute pan, tong, Wok Spoon, and hotel pan.

Steve: Eric (he’s always in the Kitchen), David (he’s always in the Kitchen talking to Eric) and 3 bottle of Sakes.