The Best Korean Restaurants in New York City; Atoboy. Lyseé is a dessert gallery in Flatiron where pastries taste as good as they seem. Light up the bonfires for the best Korean barbecue in New York in the city's best Asian meat meccas. Of all the amazing restaurants in New York City, the ones that specialize in Korean barbecues are probably the most fun, and the interactive DIY experience is even more ideal as a group.
The restaurants that offer the best Korean barbecues in New York serve fresh, delicate meats with condiments and sauces that you can cook exactly to your liking. K-pop sounds louder through the speakers as the crowd enjoys family-style dishes at this wood-clad Korean restaurant. You can find standard dishes, such as grilled meats marinated in a house hot sauce and a fried seafood pancake, but the place is known for its raw dishes. Adventure lovers should try Gochujang oysters or the hot pot, a fiery broth full of octopuses, lobsters, clams and shrimps that are still twisted.
Hand-burned tables and walls lined with one-dollar bills add some courage to the aesthetics of the 1970s. Located on the 39th floor of a tower in Koreatown, this elegant restaurant offers incredible views of a twinkling skyline through its wrap-around windows. But it turns out that the kitchen is also spectacular. The kitchen highlights top quality ingredients and exclusive presentations.
Table barbecue is the protagonist, with an unusually large list of proteins that includes thick pieces of duck breast, giant white shrimp, tender and boneless ribs (galbi) and pork belly. Turn on the grill anytime, 24 hours a day, all year round in this hybrid of barbecue and wine bar. Each table is equipped with a barbecue stove, and the waiters will not only help you navigate the menu, but will also show you how to cook at the table. The star dish, three-layer pork, is not to be missed, since the meat has been marinated for 24 hours in wine.
But there are also plenty of other Korean chicken, beef, and seafood options available, each combined with dipping sauces and side dishes. Hyun is located just one block north of the epicenter of Manhattan's Koreatown, on 32nd Street, but it seems to be a world away. The dimly lit space is elegant, with walls clad in dark wood panels, ceremonial brass items, and diners seem to speak in a low voice as impeccable slices of A5 Japanese Wagyu beef appear on their table. A waiter roasts and cuts all the barbecued meats, which you can accompany with Korean dishes prepared by experts, such as rice pots cooked with sea urchin and truffles.
This elegant Michelin star lair in the Flatiron district, by Simon Kim, Piora, is located just 10 blocks south of K-Town proper. Known as a “Korean steakhouse”, Cote is adorned with a marble-topped bar and large horseshoe-shaped booths, which are more reminiscent of American meat temples than bulgogi grills, but the kitchen deceives basic dishes from steakhouses, such as shrimp cocktail with tartar sauce with gochujang, and fills the tartar steak with Asian pear cubes. However, what really attracts attention is the elaborate Butcher's Feast, a striking variety of seasonal banchan, two stews (a pleasantly bitter variety of kimchi and a fermented soy stew full of tofu) and a daily rotation of four steaks cooked on table grills with golden edges. .
