Crisp Here

Organic raspberry jam for sale from 20 year old raspberry CRISP garden.
- Ingredient: raspberry and honey
- Limited quantity
- $7/250ml

POKE Tuna and Crisp Vegetable Bowl

Our Rainbow roll, ready to pick up

Make your own Kimchi at home with Berry-Apple Kimchi paste. It is already fermented and ready to mix with Napa cabbage even radish. Some experiment is being done for another level of Kimchi.

“Pear-apple white Kimchi”, it is a little different process of fermentation than regular red spicy Kimchi. The juice is a key point of savory, not much salty or spicy. You can see bubbles on top during fermentation.

Grab and go Kimchi in a jar. Apple and goji berries are key ingredient of our Kimchi called “Berry-Apple Kimchi”

Kimchi white, fermentation in processing

Making Kimchi

Kimchi spicy red

Kimchi White

Two-Tier Table and small stools, designed and built by Harris, are waiting for you.

Two salmon&tuna poke and a shrimp tempura bowl, late lunch on Saturday

sweet potato chips

Daily sushi lunch specials are ready to be served. Available from 11:30 AM to 3 PM, Tuesday to Friday. It comes with our Crispy crunch, California roll and beef dumpling for $10.

is happy to introduce a new dessert cheesecake. Some customers already tried a small piece. The taste is a big different from regular cheesecake as a rich and firm. It is very soft and fluffy texture with a light cheese flavor. It is baked after 3 PM on Friday and Saturday for a while. Ask Harris for cheesecake on site.

[Making CRISP sushi] This is not a traditional or authentic sushi, just CRISP style. A traditional nigiri-sushi is rolled around on palms and fingers several times but this is made by different and easy ways using bamboo mat and food wrap. Everyone deserves to make and enjoy sushi with one's favorite stuff.
1. Spread
2. Wasabi
3. Arrange
4. Press
5. Look
6. Cut
7. Finish
8. Enjoy

is looking for part time server, day shift

A busy day, salmon & tuna poke, beef Bulgogi and salmon teriyaki bowls are ready to be served.

Salmon & Tuna Poke bowls are ready to go. Poke bowl was introduced one year ago in September 2016. Now it is the most popular item at CRISP HERE in Burlington. It comes with spring mix, avocado and seaweed salad with Miso soup.

This is not a traditional or authentic sushi, just CRISP style itself. A traditional nigiri-sushi is rolled around on palms and fingers several times but this is made by different and easy ways using bamboo mat. Everyone deserves to make and enjoy sushi by oneself.

Beef Bulgogi Bowl is ready to go. It is made from thin slices of sirloin or bottom blade with a mixture of soy sauce based seasoning and pan-fried, traditionally grilled. This bowl contains spring-mix salad, pan-fried vegetables on top of sushi rice and comes with miso soup. Enjoy lunch deal on Wednesday.

Concert Night on May 26th.

We are closed early at 5PM on Friday, May 26th.

introduced salmon teriyaki bowl beginning of 2016. Spring mix with home made soy vinaigrette, pan fried vegetable and salmon with teriyaki sauce, everything is on sushi rice in a bowl. It is served with miso soup. A several customer had a chance to try teriyaki salmon belly. We usually use 14-16lb of whole salmon and get a half pound of belly just two serving portion. You can see a small piece of onion, it is the main key of its flavor for sure. Enjoy lunch deal on Tuesday.

Tofu-Kimchi (well fermented napa cabbage salad with firm tofu) is usually served as side or main dishes at Korean pub. The traditional style of tofu-Kimchi is stir-fried with meat, especially pork and served with sliced tofu. After stir-fried or sauteed, the texture is a bit changed to soft. The following photo shows just crunchy, well fermented Kimchi it self without meat or heating. Wrap it up and try it. That's all.

Instagram post by TasteBurlON • Mar 3, 2017 at 11:06pm UTC 70 Likes, 4 Comments - TasteBurlON () on Instagram: “ amazingness on Cumberland Ave 😍”

Butter caramelized sweet potato, which is a kind of traditional Korean snack or dessert. It is made from crispy sweet potato, pecan, almond , cranberry and very thick rice malt syrup. Usually it is not made with butter but CRISP HERE tries to do a different style of taste. It works.

Seaweed Soup (미역국) is a traditional Korean soup, which is eaten on birthday breakfast with rice. It is usually made from seaweed, seafood or beef and beef based broth but it can be made from tofu and vegetable broth for vegan diet. The ground wild sesame seed from our garden is used for garnish, final touch of aromatic flavor. One more, seaweed (미역 miyeok) contains a high contents of calcium and iodine, nutrient for nursing mothers.

Gimbap is available at CRISP HERE now. Beef Bulgogi, carrot, zucchini, pepper, avocado and seasoned gourd, they are the ingredient of this Gimbap as posted. We are trying to make other combination like shiitake mushroom, grilled bacon, sausage or all spring mix. Most edible stuff should be a good ingredient.

CRISP HERE is sitting in this drawing of area map in Burlington. Actually, Google map is much better to get a direction than this. It is not precise or modern, just old fashioned. Hope everyone can find it easily using this unsophisticated map and enjoy food.

Gimbap (김밥) is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch..... https://en.wikipedia.org/wiki/Gimbap [This is a general description of Gimbap from Wikipedia. There are a lot of variation and ingredient in Korea or CRISP HERE :)]