That's been the vision since day one. Everything else grew out of it: the kimchi jars, the mascot, the block parties.
How we got here
The name. Chef Min built Son of Egg to feed her community as if it were her own children. When her two sons left the nest for college, she wished someone would cook for them the way she always had: a home-cooked meal, every day. So she became that someone, for everyone. That's why it's called Son of Egg.
The name has layers. In Korea's oldest founding myths, kings hatch from eggs. Jumong of Goguryeo broke out of one, and the first king of Gaya arrived in a golden egg. "Son of" has its own echo in English too, from Son of Man all the way down to the phrase that slips out when the tteokbokki heat sneaks up on you. And this restaurant was born in Albany, where the most recognizable building on the skyline is literally The Egg. A Korean kitchen, hatched in the city of The Egg. The name was waiting for us.
April 2020. Son of Egg opens on Madison Avenue in Albany, a women-owned Korean-American kitchen, in the hardest month imaginable to open a restaurant. The neighborhood shows up anyway.
The kimchi problem (a good one). People kept asking to buy our kimchi by the jar. We needed a bigger kitchen to ferment at scale. While scouting for one, we found 483 Broadway in Rensselaer, right next to the Amtrak station. Rensselaer needed businesses willing to bet on it. So instead of just a prep kitchen, we opened a whole restaurant, with an event space upstairs.
Tomorrow. We believe every town deserves a good Korean restaurant, so we're building the franchise program to make that happen.
What we stand for
Korean food doesn't have to be intimidating. Ours tastes like someone's mom is in the kitchen, because that's the standard.
One of the Capital Region's biggest vegan Korean menus, clearly labeled. Nobody gets left ordering fries.
Back 2 School block parties, comedy nights, pay-it-forward meals. A restaurant should make its block better.
Press & partners
Media inquiries, community partnerships, event collaborations, or wholesale: we answer everything. Call (518) 481-4921 or reach out on any social channel.
Son of Egg