EAT CHIMAC

Chimac's journey for a home started in Chattanooga, Tennessee in our first restaurant Wings Town. It was here where we honed our Wings recipe and felt we were ready for a larger city with a more developed flavor profile. After we moved on from our Chattanooga project, Chimac developed a strategy to split our time in the kitchens of NYC and New Orleans in order to bring out the original NYC Chinatown/Koreatown flavor profile and dabble in N’awlins Cajun style cuisine. Our KBBQ teachings were structured in Seattle, where Teriyaki plates rule the speedy menu streets of gorgeous evergreen Seattle.