Serious packaging failure with my Grubhub order. I ordered Galbitang, and the paper lid couldn't handle the heat of the soup. It became soggy and completely collapsed into the broth, making the food inedible with paper debris floating everywhere. Why use weak paper containers for hot soup delivery? I had to throw the whole thing away. Please upgrade your packaging for delivery orders.
Atmosphere: 1
Food: 1
Service: 1
Leo Li
I went after a very long day of work and the kimchi jiggae and side dishes literally nourished my soul. I have never written a google review but this was amazing. Kinda pricy tho but worth it
Rob Z
This is my favorite restaurant in the area. The bibimbap is consistently great and the staff is friendly. It’s cash only but they have an ATM.
wei bae
As a Korean, this is not Korean foods. service and vibe is good. I won’t mention about that. But food is disapointing.(FYI, I used to work as a korean cook in new york)
I ordered soy ginger fried chichen and galbi (beef rib). ssam (lettuce for wrap) and souce, banchan(complimantry side dish) came togather.
1. soy ginger chicken is soggy with the souce, and too salty. wasn’t marinated inside though. I never seen soy ginger chicken but I thought it could be nice try. (there are many styles of chicken) but basic is soy galic and spicy. Japan more likely use ginger. And soggy style is more like chinese. Side radish pickle is weak. taste like chinese chicken store near my home
2. galbi is not marinated but taste like they use oyster souce on it and roasted with some vege. so there is water. Don’t expect millard. This is chinese style. Korean rather cook galbi without souce or marinate with sweet soy with garlic. this was very wired taste.
3. souce for ssam(wrap) was japanes soy paste. Real korean is little sweet. more garlicy, dark color. (there is many style in korea but this is out of expectation. Even thou I am open minded.
4.kimchi. there is many kind of style. but most of Korean would not like this taste. Some people might think this is well fermanted. But I don’t agree. Better fermantation need more salt (or garlic, red pepper)otherwise bad microorganism can grow and produce bad smell. (FYI I worked microorganism lab for 10years in korea)
5. vegi banchans were salted lightly with only salt. It is very basic style. Some Korean resturant in korea prefer this style on purpose. This strategy(intentional downgrade) is to avoid to refill banchan and guide customers focus on their main dish. It is also because Korean already know their(basic banchans) tastes. they fed up already bored with them. but here is New York. Most of people doesn’t know how it can be good. and wouldn’t request refill. Garlic, soysouce, some sweet, fish souce, sesame oil can make their varieties.
6. The wiredest banchan is chunsa chae(kelp noodle)which is tangle jelly-like noodle made of extract from see weed. they use salted sea weed(shio kanbu in japanes) with it. I don’t know it is japanes style. as long as, Korean never use shio kanbu in korean food this way. especially on this typical chunsa chae banchan. most Korean expect this banchan is with sweet mayo.(very kid taste)
7. I reviewed picture people posted, yukejang(soup) is kidding. dducbbokki is too little. chicken dish looks chinses style. pajun(scalion pancake) doen’t look crispy. (use more oil) Someone say kimchi fermention is not enough. In my opinion, it fermented not good way. lack of fish souce, galic, some rice paste.
This is just a store trying to ride the Korean trend. I'm sure there are no Korean owners or chefs.
I writing this review with the hope that many people would not misunderstand these food are Korean. And Korean food in New York is still very limited. some frozen foods and banchan, soups in H mart are way better
ps. I have been NY for 10year and familier with korean food here. and food trend in Korea is changing fastly. I like fusion style and twisted korean food. But menu here is very basic. that mean there is standard range of taste people expect. it goes way far.
Atmosphere: 4
Food: 1
Service: 4
Samuel Lynch
Unreal food and service. Will be back without a doubt
Atmosphere: 5
Food: 5
Service: 5
Sarah Kreutz
Best place ever!!!! A regular dinner spot for me. Delicious food, easy to get a table, and super super cute!!! Obsessed
Atmosphere: 5
Food: 5
Service: 5
Emilie Mandic
Food was delicious and service even better!
Atmosphere: 5
Food: 5
Service: 5
Namrata Naik
The best(and also the coziest) Korean restaurant in the neighbourhood. Love their banchans and how fresh all of their food tastes. Been here a couple of times and ordered a bunch, it’s been a great experience always.
Giancarlo Paternoster
Great food! Interesting takes on fusion cuisine that were fresh and enjoyable. Restaurant is tight inside - so sit outside if weather permits! I’ll certainly be coming back!
Grace Kim
A cozy neighborhood spot for tasty Korean food with friendly and attentive service! Love the Korean stews, mushroom and fish tacos, and fresh kimchi/side dishes. Would definitely come back!
Delicious Korean food with outdoor dining and flavorful menu. The burrito was delicious. Rice dishes were well made. Banchan was nice for sharing. Cash only.
Manykhoth (Many)
I was so confused why the pajeon and grilled steak cubes had bell peppers but okay i guess it's not my preference. Also, $34 for a small quantity of steak cubes is crazyyyy.
The banchan and seafood soondubu soup were VERY veryyyy subpar in taste. There was no strong fermentation flavor in them, ESPECIALLY the kimchi side dish. Everything felt like they were robbed of their flavor that makes Korean food taste great.
They really should notify their customers that it's cash only before seating them. The sigh of despair my partner and i let out when they told us it's cash only after consuming subpar Korean food was kinda funny. Like yea we'll take the L for the night.
I get it, the food is good enough for the neighborhood but def a no for me moving forward.
Midori Grabowski
Really yummy Korean spot right next to the park. We went in on a Thursday night without a reservation and were able to snag a table fairly easily. I ordered the bibimbap and it was delicious and filling. The portion was large as well. I had to get a box to take the leftovers home. It’s a bit of an inconvenience that it is a cash only establishment, but the server told me they also take Venmo.
Erin Yoshino
A must visit if you are visiting NYC. Some of the best Korean food I have had. I don't usually like cocktails but I got the Seoul Mule and liked it so much I had to get two! I also really liked the waiter who was serving my table, he was very nice and helped me choose something on the menu that I would like! I have been recommending this spot to a bunch of people.
Sally Madigan
Not the best Korean food I’ve ever had, but cute spot
Serious packaging failure with my Grubhub order. I ordered Galbitang, and the paper lid couldn't handle the heat of the soup. It became soggy and completely collapsed into the broth, making the food inedible with paper debris floating everywhere. Why use weak paper containers for hot soup delivery? I had to throw the whole thing away. Please upgrade your packaging for delivery orders.
Atmosphere: 1
Food: 1
Service: 1
I went after a very long day of work and the kimchi jiggae and side dishes literally nourished my soul. I have never written a google review but this was amazing. Kinda pricy tho but worth it
This is my favorite restaurant in the area. The bibimbap is consistently great and the staff is friendly. It’s cash only but they have an ATM.
As a Korean, this is not Korean foods.
service and vibe is good. I won’t mention about that. But food is disapointing.(FYI, I used to work as a korean cook in new york)
I ordered soy ginger fried chichen and galbi (beef rib). ssam (lettuce for wrap) and souce, banchan(complimantry side dish) came togather.
1. soy ginger chicken is soggy with the souce, and too salty. wasn’t marinated inside though. I never seen soy ginger chicken but I thought it could be nice try. (there are many styles of chicken) but basic is soy galic and spicy. Japan more likely use ginger. And soggy style is more like chinese.
Side radish pickle is weak. taste like chinese chicken store near my home
2. galbi is not marinated but taste like they use oyster souce on it and roasted with some vege. so there is water. Don’t expect millard. This is chinese style. Korean rather cook galbi without souce or marinate with sweet soy with garlic. this was very wired taste.
3. souce for ssam(wrap) was japanes soy paste. Real korean is little sweet. more garlicy, dark color. (there is many style in korea but this is out of expectation. Even thou I am open minded.
4.kimchi. there is many kind of style. but most of Korean would not like this taste. Some people might think this is well fermanted. But I don’t agree. Better fermantation need more salt (or garlic, red pepper)otherwise bad microorganism can grow and produce bad smell. (FYI I worked microorganism lab for 10years in korea)
5. vegi banchans were salted lightly with only salt. It is very basic style. Some Korean resturant in korea prefer this style on purpose. This strategy(intentional downgrade) is to avoid to refill banchan and guide customers focus on their main dish. It is also because Korean already know their(basic banchans) tastes. they fed up already bored with them. but here is New York. Most of people doesn’t know how it can be good. and wouldn’t request refill. Garlic, soysouce, some sweet, fish souce, sesame oil can make their varieties.
6. The wiredest banchan is chunsa chae(kelp noodle)which is tangle jelly-like noodle made of extract from see weed. they use salted sea weed(shio kanbu in japanes) with it. I don’t know it is japanes style. as long as, Korean never use shio kanbu in korean food this way. especially on this typical chunsa chae banchan.
most Korean expect this banchan is with sweet mayo.(very kid taste)
7. I reviewed picture people posted, yukejang(soup) is kidding. dducbbokki is too little. chicken dish looks chinses style. pajun(scalion pancake) doen’t look crispy. (use more oil)
Someone say kimchi fermention is not enough. In my opinion, it fermented not good way. lack of fish souce, galic, some rice paste.
This is just a store trying to ride the Korean trend. I'm sure there are no Korean owners or chefs.
I writing this review with the hope that many people would not misunderstand these food are Korean. And Korean food in New York is still very limited.
some frozen foods and banchan, soups in H mart are way better
ps. I have been NY for 10year and familier with korean food here. and food trend in Korea is changing fastly. I like fusion style and twisted korean food. But menu here is very basic. that mean there is standard range of taste people expect. it goes way far.
Atmosphere: 4
Food: 1
Service: 4
Unreal food and service. Will be back without a doubt
Atmosphere: 5
Food: 5
Service: 5
Best place ever!!!! A regular dinner spot for me. Delicious food, easy to get a table, and super super cute!!! Obsessed
Atmosphere: 5
Food: 5
Service: 5
Food was delicious and service even better!
Atmosphere: 5
Food: 5
Service: 5
The best(and also the coziest) Korean restaurant in the neighbourhood. Love their banchans and how fresh all of their food tastes. Been here a couple of times and ordered a bunch, it’s been a great experience always.
Great food! Interesting takes on fusion cuisine that were fresh and enjoyable. Restaurant is tight inside - so sit outside if weather permits! I’ll certainly be coming back!
A cozy neighborhood spot for tasty Korean food with friendly and attentive service! Love the Korean stews, mushroom and fish tacos, and fresh kimchi/side dishes. Would definitely come back!
Restaurantji Recommends
Delicious Korean food with outdoor dining and flavorful menu. The burrito was delicious. Rice dishes were well made. Banchan was nice for sharing. Cash only.
I was so confused why the pajeon and grilled steak cubes had bell peppers but okay i guess it's not my preference. Also, $34 for a small quantity of steak cubes is crazyyyy.
The banchan and seafood soondubu soup were VERY veryyyy subpar in taste. There was no strong fermentation flavor in them, ESPECIALLY the kimchi side dish. Everything felt like they were robbed of their flavor that makes Korean food taste great.
They really should notify their customers that it's cash only before seating them. The sigh of despair my partner and i let out when they told us it's cash only after consuming subpar Korean food was kinda funny. Like yea we'll take the L for the night.
I get it, the food is good enough for the neighborhood but def a no for me moving forward.
Really yummy Korean spot right next to the park. We went in on a Thursday night without a reservation and were able to snag a table fairly easily.
I ordered the bibimbap and it was delicious and filling. The portion was large as well. I had to get a box to take the leftovers home.
It’s a bit of an inconvenience that it is a cash only establishment, but the server told me they also take Venmo.
A must visit if you are visiting NYC. Some of the best Korean food I have had. I don't usually like cocktails but I got the Seoul Mule and liked it so much I had to get two! I also really liked the waiter who was serving my table, he was very nice and helped me choose something on the menu that I would like! I have been recommending this spot to a bunch of people.
Not the best Korean food I’ve ever had, but cute spot
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