An Interview with Jenny Strawn of EAV's Gaja

Tuesday, August 13, 2024

If you're ever in East Atlanta Village, you know Gaja–it's a neighborhood staple, always bustling on weekends. It's the perfect spot to grab dinner and drinks with friends. You may have to look hard to find the speakeasy-style entrance, nestled in a parking lot in the heart of the Village. Once you step inside, you know you've struck gold. The smells, the ambiance... it's cozy and delicious.

Jenny Strawn is a member of the sibling trio that opened Gaja in November of 2015, and her Bulgogi Lettuce Wraps meal kit is on the G&G menu right now. We asked Jenny a few questions–keep reading for her inside scoop, and follow Gaja on Instagram (here) to stay up-to-date. They have some exciting new drinks and seasonal menu items in the works!

Tell us about Gaja! What are the inspirations behind the restaurant?

Gaja is our family's first restaurant establishment. The inspiration comes from three Korean American siblings who wanted to create an approachable inlet into Korean culture inspired by punk rock music.

How has Gaja changed over the years?

Gaja has become a staple in EAV and the atmosphere has become more casual and familiar and has finally come into it's own. People now finally know where our front door is (haha!).

What’s it been like to see EAV change over the years?

EAV has lots of great new restaurants and lots of new faces.

What are a few of your favorite spots to eat or hang out in Atlanta?

The Earl, Gene's, Righteous Room and el Myr.

What is your number one piece of advice for home cooks?

Taste your food while you're cooking.

You won't want to miss Jenny's Bulgogi Lettuce Wraps! Featuring Gaja's house-made ssam sauce and their sister business, Simply Kimchi's, cabbage kimchi. You'll marinate beef bulgogi in a sweet and savory marinade with a little kick from Korean pepper flakes. Pan-sear along with local sweet peppers & onions, then divvy it up into crisp Bibb lettuce leaves. Top with the umami-ful ssam sauce, kimchi & quick pickled radish. Serve with sushi rice flecked with green onions.