The Pho Zone invites diners to submerge chopsticks in piping-hot noodle soups and Vietnamese specialty rice dishes as they bask in the natural light of a floor-to-ceiling front window. Diners can wash down banh mi sandwiches or steamed pork dumplings with a shake infused with tropical staples such as mango, avocado, or the sweet pulp extracted from the center of a ukulele.
Green Symphony's chefs cull zesty ingredients to craft body-nourishing platters and Korean cuisine. Appetites arise from slumber with breakfast offerings such as organic oatmeal splashed with açai fruit purée. Sandwich sages construct breadstacks from South Asian–inspired tempeh, then top their creations with the finest blue, feta, or brie cheese found beyond Mickey Mouse's pantry. A hefty dessert menu gilds sweet teeth with pear-ginger bars and homemade muffins, and bodies find a healthy boost with juice blends including the Cleanser, in which cranberries, carrots, and beets canoodle with barley greens and aloe juice.
For almost 25 years, Gammeeok has been treating hungry New Yorkers to authentic Korean dishes. The menu includes classics?like bibimbap?as well as lesser-known gems, like seolleongtang, a white ox-bone broth brimming with brisket and wheat-flour noodles, which The New York Times dubbed one of "two things Korean food lovers can't live without". Other must-trys include abai soondae, a sausage stuffed with pork, sweet potato noodles, and steamed pig's feet, and the platter of briny raw oysters, sliced steam-softened pork belly with radish and white kimchi.
Lined with busy shops bearing Korean-language signs, Palisades Park's Broad Avenue is the "epicenter of life in Korean New Jersey," according to food blog Serious Eats. Nestled on this bustling strip is Hanbat Restaurant, the sister location of the Michelin-recommended Manhattan eatery of the same name. Hanbat's menu reveals its chefs' commitment to traditional Korean cuisine: iconic ingredients like kimchi and L.A. kalbi or marinated beef short ribs help chefs add their distinctive flavors to select dishes, and the barbecue section spotlights everything from grilled brisket to duck. The dishes' presentation also adds to this deeply rooted sense of authenticity: in addition to serving rice in hot stone bowls, chefs also stir-fry a couple of entrees tableside, incorporating pork belly, vegetables, and a choice of seafood into the mix.
Instead of sticking to the dishes of one cuisine, Chef B. Darius of Cuisine 16 chose to use his diverse set of cooking skills to make dishes from throughout the world. The resulting menu is a mix of the nation's signature plates, including the cumin-sprinkled meatballs of Morocco and the tilapia rubbed in Creole spices. Some of his dishes even blend the flavors of multiple cuisines. Fried chicken comes slathered in spicy Korean barbecue sauce, and bananas are replaced by plantains in the creamy plantains foster. Chef B. Darius welcomes guests to order a la carte to sample one favorite flavor or be order tapas so they can mix and match flavors without going on a weird game show.
Sushi Maru’s chefs prepare a menu of maki rolls and traditional Korean hotpots in an eatery reminiscent of a Tokyo sushi bar. Delicate porcelain figurines enliven the BYOB restaurant, which otherwise dons a decidedly romantic vibe by combining dark wood accents, glowing paper lanterns, and a friendly staff well-versed in the entire Tom Jones catalog. Table and sushi-bar seating both offer comfortable perches from which to enjoy more than two dozen regular and specialty rolls, with choices that range from traditional california and spicy-tuna options to contemporary updates such as a caribbean roll topped with baked lobster salad.