Bon Chon Midtown's enticing menu of Asian fusion fare entertains taste buds with a tantalizing spread of fresh local veggies, juicy cuts of chicken and short rib, fresh seafood, and eclectic cocktails. The restaurant's signature Korean-style fried chicken dances across palates with the wholesome flavor of vegetarian-fed poultry free from hormones, antibiotics, or opinions about whether the egg preceded it. As guests sip specialty soju cocktails or frosty draft beers, they can admire Bon Chon Midtown's ultramodern décor, which showcases onyx-black tabletops and pristine white furnishings.
Korean Express’s ensemble of chefs sears traditional eats on hot stones, filling the shop with a piquant bouquet of steam. In the bustling kitchen, fingers fly as they prepare a variety of time-honored dishes such as hot-stone bibimbap and savory seaweed rice rolls that only respond to questions when addressed by their Korean name, kimbap. Proof of the kitchen’s dedication to the region's culinary traditions is evident in the use of established ingredients including sweet-potato noodles, kimchi, and handmade boiled dumplings that don't require a chopsticks-to-fork converter.
Though the menu boasts the usual T-bone cuts, new york strip steaks, and lamb chops, Prime & Beyond is not your typical American steakhouse. The tangy smell of kimchi weaves through the dining space, and wagyu beef dishes take the form of hot dogs and sausages, completing the fusion of Asian and North American flavors that Korean-American brothers Kyu and Kevin Lee envisioned when they created the eatery. Known as “Q the butcher,” Kyu takes great pride in his meats, aging them carefully to bring out their full flavor; his wet-aged steaks sit for at least 20 days as 8-ounce filet mignon and 14-ounce ribeye cuts, and his dry-aged meats rest for a minimum of 50 days within the restaurant’s refrigeration unit atop a memory-foam mattress before being shaken awake and cooked.
At the center of the platters of miso-soaked steak, intricately marbled Kobe-style short ribs, garlic shrimp, and fresh veggies that crowd any given table at Gyu-Kaku sits a yakiniku grill, ready to bring all these flavors to life. At more than 700 locations worldwide, parties choose from a cornucopia of ingredients, tell their servers how they'd like them marinated—in sauces ranging from the strictly traditional to basil pesto—then begin searing their feast over the smokeless gas grill. New York magazine admired how "dominoes of harami skirt steak, marinated in sweet dark miso, turn caramelized and succulent on the hot grill." If protein overload looms, there are stone bowls of bibimbap and ramen to add balance. Patrons can wash down their meals with super-premium daiginjo sakes, sweet Japanese plum wines, and Asahi Super Dry beer, known to enhance its imbibers' deadpan witticisms.
Kang Suh specializes in authentic Korean cuisine, and takes care to create a welcoming atmosphere surrounding every aspect of the dining experience inside. The main dining room is brightly lit and simply decorated, with firm red chairs, a charcoal gray color scheme and square dividers similar to the natural wall panels found in Korean Hanok architecture. Food is served up in a traditional Korean style, presented in clean white bowls to emphasize the colorful ingredients. Hot items, like cha dol bae gi, a thin, non-marinated beef brisket, are cooked in front of you on a circular Korean barbecue, but with over six pages of dishes to choose from, diners could spend many meals at Kang Suh without every trying the same thing twice. Order up an array of kimchi, seafood pancakes, noodle soups and more, all of which can be shared amongst family and friends in the traditional Korean style.
Chom Chom's chefs serve up authentic Korean entrees, sushi rolls, and shareable Korean small plates, or kapas, in a chic, modern restaurant. Nimble fingers stuff homemade dumplings, and a stone bowl of dolsot bibimbap arrives to the table crowned with a fried egg. The 5,000-square-foot eatery rambles over two floors and seats 120 diners, whose optic appetites are sated by walls bedecked with yellow horizontal light fixtures and backlit cross-sections of tofu tree. Signature cocktails flood martini glasses with flavors such as green tea, lychee, and traditional soju as wooden spoons and chopsticks at each place setting lie in wait of post-meal stilt races.