TLDR: Bom gets it right. While a bit of a splurge, it's the right balance of a celebratory meal that feels luxurious yet still refined. For a beef-centric meal, you won't have crazy meat sweats but you'll still feel like you got your money's worth.Tucked behind of Oiji Mi - I'm surprised it's taken me this long to write this review. For a tasting that's got beef top of mind, it's not overly beefy. In fact, the first several courses showcase the team's skill with seafood dishes.The starter plate with a crispy seaweed tartare bite, two caviar-esque tartlets, a marinated sashimi component. You might actually think this was a kaiseki/omakase meal if it were not the Frenchy elements.As you progress through the first parts of the meal, your proteins for the evening are showcased and are grilled table side as you make your way to the beef portion. A steamed-egg custard with crab, it almost tastes like a Cantonese dish. An abalone plate with wild rice, a ginger scallion fish with broth. You almost forget that this is a beef-themed tasting and then, that part arrives.Two pieces one with sea urchin roe and the other with caviar. So tender, salty, briny, perfect. Next a rice bowl with ikura, gamtae seaweed, marinated beef. Mix it up and enjoy. After a beef course with fermented veggies, then the wagyu which is served more French-ish. The final savory part was a tray with rice, crispy seaweed, soup, all different types of sauces to make miniature hand rolls if you will.The desserts were just as good as the savory part. Again, more of a special occasion kind of spot but it's a proper way to splurge.
Atmosphere: 5
Food: 5
Service: 5
Victoria Geh
One of the greatest displays of culinary maximalism I have ever tasted. Everything was delicately crafted with fine dining staples that all lead into mind blowing steak courses.The amuse bouche opened with toro and caviar. The toro course had soft, tender, well-marinated tuna enclosed in a crunchy shell of seaweed which made for a contrasting combination of textures. Didn’t really taste the foie gras, but the toro still made for a perfect first bite. The baesuk picked up the tactile theme and had apple, tofu, and trout roe balancing textures and flavors within a crisp shell. The richness of the caviar was highlighted by the sweetness of the apple; the softness of the tofu was enriched by the brittle crisp of the shell. Incredible first bites.Continuing with seafood courses, the prawn was a delicate concoction with lots of moving parts meshing well with each other. The course was small, pretty, and presented in an elegant black bowl. The kimchi ssam bundled prawn, wagyu, and octopus together into one course. The wrapped ingredients lent themselves to a one dimensional flavor, but the textures worked together well. The ssam sat in a refreshing juice that was meticulously paired with the savory flavors of the beef and prawn, but the course following it had more complexity. Leading into the next course, the kerang jjim had such layered flavors with a generous amount of king crab resting atop an airy fluffy bed of egg. Closing the seafood courses was the fish, yet the highlight of this bite was the seaweed. Seaweed paired with uni trained the spotlight on the taste of seaweed without overshadowing the uni. The fish was solid, tender, and topped with scallion oil, and the touch of burdock was a great detail. As a whole, the seafood courses built on each other, each one adding flavors from a wide variety of familiar fine dining ingredients. Yet, the meat courses did what the seafood courses did for each other, incorporating familiar flavors to bring a perfectly balanced umami.The meat dishes were where you can see the chef’s clear vision and acumen. You’re served a wet aged and a dry aged filet mignon side by side. The wet-aged filet is topped with uni that is sweet and fresh, and the dry-aged filet has buttery and flavorful caviar atop a perfect medium rare. The generous amounts of uni, caviar and salt perfectly season each steak, balancing the saltiness inherent in the two seafood pairings. After the filets, galbi with rice made for a soul warming bite. The freshly grated wasabi was refreshing, not spicy and made for the perfect midpoint of the meal. The last meat course was the 21 day dry aged rib eye served with a truffle puree and sweet potato. First thoughts were that there was such a deep flavor in the meat, then the sweet potato drew more attention. The edges of the potato were the consistency of a perfectMcDonald’s fry with its crunch and texture. Following the meats was a fairly forgettable banchan course that featured wagyu in a light and flavorful clear broth but acted as a needed deescalation from the meat course highlights.Desserts were strawberry sorbet with sour Korean strawberries and a deconstructed apple pie a la mode. The sorbet was a kind of palate cleanser and the dessert was decent overall. Everything in the meal was rich and sublime. Every ingredient felt at home in a fine dining context. Every meat was aged, cooked, and paired with its seafood perfectly. 10/10 would go back.
Atmosphere: 5
Food: 5
Service: 5
Michael B.
I had no idea what to expect when my wife booked a meal for us here, but I was pleasantly surprised at every turn. I guess I shouldn't be, because a handful of the most exciting Michelin starred restaurants in New York right now are Korean joints and I've never had a bad experience at any of them... but this one really stood apart and I think it might just be my new favourite. There's a great speakeasy feel to the place when you first enter, it's a completely different restaurant hidden behind a restaurant and crossing that threshold feels a bit like discovering a secret. The food and drinks were the real revelation though. We decided to get the non-alcoholic drinks pairing and it was fantastic. This isn't an area I'm used to fine dining restaurants putting any effort into. Most places will do a wine paring, barely anywhere seems to care about offering a valid alternative for those who either don't drink, or just aren't feeling it. From start to finish, they put a lot of thought into which beverages to pair with which courses and everything worked. More importantly, these were tea-based drinks that were delicious without being too sweet or cloying. It was infinitely better than my usual practice of getting one or two mocktails before feeling sugared-out. And as for the food, well... lemme tell you what they did wrong here. 1: The salmon row they used was a little firmer than I'm used to. Made it a little hard to chew it. 2: The chopsticks were metal and quite a bit heavier than the kinds I'm used to, which made using them a little clunkier in my stupid hands than I expected. Those are literally the only two things I could find to complain about, because I love this place and I loved literally all of the food there. There are creative flavour combinations I've never tried before, things I never would have guessed would go together, but very much did. There were exciting cuts of beef, we tried a Wagyu supplement here that was unlike any A5 Wagyu we've ever had. One piece of steak arrived with a Sweet Potato that may have been the platonic ideal of what a sweet potato should be. They serve impeccable seafood, including a crab and egg dish with meat from a crab so fresh that we met it earlier when it was still alive. The dessert course was a fantastic note to end on and as part of our drinks pairing, it came with a plum blossom tea that I couldn't get enough of. Over all, it felt as though there was skill and imagination on display in every course, beautiful presentation, friendly and informative staff, a fantastic blend of new ideas and what I'm told were Korean comfort foods, and just some incredibly heavy chopsticks... but I won't hold that against them. I briefly mentioned the staff above, but I want to reiterate that the quality of service at this place should not be taken for granted. This is a very welcoming environment where each employee seems to go out of their way to provide you with an unforgettable dining experience. I look forward to returning some day.
Bo B.
Great elevated experience. One Michelin star places are usually hits or misses and this one was definitely a hit. The meat was very fresh. The Hokkaido uni was so sweet and delicious. The A5 was very good. I'm just not sure it was worth the price.
Nathaniel P.
TLDR: probably some of the best bites of beef I've ever had, but main courses ended with a beef/daikon soup, seaweed rice and kimchi. Delicious and homey, but after such elaborate bites, it was extremely underwhelming. Everything else was 10/10 though LOL Went to bōm to celebrate a birthday, and I had pretty high expectations from all of the recent hype it's receiving. I've been to many Korean fine dining restaurants and I was curious how bōm compared. From the first bite of the night, I knew that I going to experience something special. Each dish was either just as good or better than the previous. My favorites of the night were: the bluefin tuna, the sablefish with Meyer lemon in a radish broth; the 10-day nuruk-aged wagyu with caviar; Kalbi with smoked trout roe; and dry aged rib eye with truffle celeriac purée and sweet potato croquette. The nuruk aged beef with caviar and the dry aged rib eye were two of the most delicious bites of beef that I've ever had. Unforgettable. I thought that everything I experienced in the restaurant was two Michelin-level up until the final main course. After all of the build up, I was excited for the grand finale. Instead, we got radish soup, thistle rice, and kimchi. It was good, but was it michelin star good? Perhaps it was a level above what I've eaten in my friends' homes growing up, but it didn't feel as special as the dishes we had prior. I kept thinking that it must have been a prank of some sort and that they were gonna bring something else out. However, I do think I needed this course to truly feel satiated. I was just sad it was something I felt I can get in koreatown. Palate cleanser and dessert returned us to back to the interesting and exciting part of the menu. I loved the salt in the pine nut crumble of the dessert. Apple tarte tartin is a classic. However, I would argue that Oiji Ami's desserts were better. There were a couple supplements to the meal and we opted for the truffle which was incorporated in the dry-aged rib eye dish. I didn't think it added much and it wasn't shaved onto the meat, it was shaved on top of the purple potato croquette. I don't advise getting it. Service was attentive and friendly. I loved chatting with the staff and they answered all my questions. I asked what bōm meant and I was told it was both Spring in Korean but also an acronym for "Behind Oiji Mi." I will say that when we left, it was actually hard to get out of my seat. There were so many people around I thought that someone would help me. Small detail, but it's these details that get places the recognition they're known for. Overall: I'm giving 4 stars right now because I can't get over that soup and rice course being the grand finale of our meal. Maybe I'll return and change my mind but if I get another daikon soup as my main course I think I'd lose it. However, everything else was just as good as some of the best meals I've ever had.
Venitha K.
Decided to take the wallet plunge and try out Brian Kim's newest creation. Having previously dined at Oiji Mi my expectations were high. My boyfriend and I were seated at the corner of the round chefs counter however we were saddened to see there was no grill in front of us. The couple to either side of us had a grill in front of them. I'm not sure why this particular space did not. For the hefty price tag, and being advertised as having private individual grills, this was a little bit of a disappointment. Luckily, throughout dinner, I learned the grills did not play a large part in the dining experience. As for the menu, each dish was complex and creative. Most importantly, you will not leave this dinner hungry. The service was attentive, but not overbearing. The back room was beautifully designed and definitely feels upscale. Overall it was a pleasant experience. However, if you're looking for a proper Korean steakhouse, I would find myself at Cote.
Daniel Chen
Great service, delicious food, a creative and good balance of Korean cuisine with French twist. This is probably one of the best modern Korean restaurant I have tried.
Atmosphere: 5
Food: 5
Service: 5
Eddie P.
Quite the experience. I felt this was much better than Oiji Mi just outside. Beef is the focus and the star, but the supporting cast is just as good. They create plenty of seafood and banchan dishes as well. The interior is wonderful and the service is really attentive. I took my mother for her birthday and she loved it. The standout dish for me was the A4 wagyu - A5 can be a little overwhelming as it's so fatty, they decided to replace it with A4. The way they prepare the meat is by searing the cuts in front of you on the kbbq grill before slicing it separately in the back after the juices have settled. It's a bit of a fusion in western and eastern technique in that respect. Lots of lovely recognizable Korean flavors across all of the dishes (sesame, perilla leaf, chili, etc) A few of the dishes had broth in them that wasn't wasted by either of us. You could tell there was a lot of thought behind the creations here. Just like every Michelin restaurant there were uni, wagyu, caviar, truffle components. I love these ingredients, but I'm also curious to see if chefs can get creative without them. However, I also understand that guests come to expect these. All in all, I'd definitely go back. It's a reasonably priced (post-inflation) meal with some of the best beef I've had in the city that has a great vibe. The team did an amazing job.
ricky chang
I wanted to like this restaurant, I really did.The total cost was well over Per Se, Cote and Blue Hill at Stone Barns and Jean Georges. So be mindful of that. That said I don’t think it was worth it because of the dining environment.The service was on point. Caring but not intrusive. Not condescending as some other fine dining restaurants may be. Staff was all knowledgeable and easy to chat with.Food was very good and watching them cook was equally as entertaining. Each dish was prepared with passion, effort and patience.What made me dislike the restaurant, and I can’t completely fault them for this, is there was a group of 4 next to us that was just causing an absolute ruckus. It was loud. Fast food type loud. While it’s not entirely their fault they should’ve made some sort of effort to calm them down or ask them to bring it down just a touch.While the cooking and food preparation was there for me the atmosphere just didn’t do it for me. If you’re going to spend this much I recommend Blue Hill which has a certain clientele that it attracts.
Atmosphere: 1
Food: 5
Service: 5
Eva
A very good restaurant. The food was of the best quality and tasted excellent. All of the dishes on the menu were wonderful. The service was always present without being intrusive, very friendly, polite and courteous. We had a very nice evening.
Every course we had at Bom was delicious - no misses at all! I would put them above other one star michelin restuarants. We also got the non-alcoholic drink pairing which was nice but not worth the price tag. Can't want to go back for the food but would skip the drink pairing next time.
Jackie D.
bōm, an esteemed Korean restaurant adorned with a coveted Michelin star, elevated my culinary expectations with a symphony of flavors, showcasing a meticulous blend of high-quality ingredients. From succulent Wagyu beef to the decadence of caviar, each element spoke volumes about the commitment to culinary excellence. The gastronomic journey at bōm unfolded as a masterful exploration of taste and texture. The Wagyu beef, tender and marbled to perfection, melted in the mouth, leaving an indelible impression. Caviar adorned dishes with an opulence that reflected the restaurant's dedication to sourcing only the finest ingredients. Service at bōm was a harmonious blend of attentiveness and sophistication. The staff demonstrated not only a deep understanding of the menu but also a genuine passion for the culinary artistry they presented. The pinnacle of our dining experience was the meticulously curated wine pairings, both alcoholic and non-alcoholic, enhancing the nuances of each course. A thoughtful touch awaited us in the form of charming gift bags. Inside, we found a detailed course list and information on the exquisite wine pairings, allowing us to extend the pleasure of the culinary journey beyond the dining table. bōm stands as a testament to the marriage of artistry and flavor, where high-quality ingredients transform into a culinary masterpiece. For those seeking an unforgettable exploration of Korean cuisine with a touch of luxury, bōm is an unparalleled choice that promises an extraordinary and tasteful experience.
Ashley Carzo
The best culinary experience of my life. Looking forward to visiting within the new year.
Atmosphere: 5
Food: 5
Service: 5
Katharine Emmer
One of our new favorites. This restaurant was absolutely fabulous. Truly special. The room, service and most importantly quality of food, magical. Thank you for an unforgettable evening. Shout out to Lance, Milo and the entire staff for being on point.
Atmosphere: 5
Food: 5
Service: 5
Kate E.
One of our new favorites. This restaurant was absolutely fabulous. Truly special. The room, service and most importantly quality of food, magical. Thank you for an unforgettable evening. Shout out to Lance, Milo and the entire staff for being on point. We will return!
TLDR: Bom gets it right. While a bit of a splurge, it's the right balance of a celebratory meal that feels luxurious yet still refined. For a beef-centric meal, you won't have crazy meat sweats but you'll still feel like you got your money's worth.Tucked behind of Oiji Mi - I'm surprised it's taken me this long to write this review. For a tasting that's got beef top of mind, it's not overly beefy. In fact, the first several courses showcase the team's skill with seafood dishes.The starter plate with a crispy seaweed tartare bite, two caviar-esque tartlets, a marinated sashimi component. You might actually think this was a kaiseki/omakase meal if it were not the Frenchy elements.As you progress through the first parts of the meal, your proteins for the evening are showcased and are grilled table side as you make your way to the beef portion. A steamed-egg custard with crab, it almost tastes like a Cantonese dish. An abalone plate with wild rice, a ginger scallion fish with broth. You almost forget that this is a beef-themed tasting and then, that part arrives.Two pieces one with sea urchin roe and the other with caviar. So tender, salty, briny, perfect. Next a rice bowl with ikura, gamtae seaweed, marinated beef. Mix it up and enjoy. After a beef course with fermented veggies, then the wagyu which is served more French-ish. The final savory part was a tray with rice, crispy seaweed, soup, all different types of sauces to make miniature hand rolls if you will.The desserts were just as good as the savory part. Again, more of a special occasion kind of spot but it's a proper way to splurge.
Atmosphere: 5
Food: 5
Service: 5
One of the greatest displays of culinary maximalism I have ever tasted. Everything was delicately crafted with fine dining staples that all lead into mind blowing steak courses.The amuse bouche opened with toro and caviar. The toro course had soft, tender, well-marinated tuna enclosed in a crunchy shell of seaweed which made for a contrasting combination of textures. Didn’t really taste the foie gras, but the toro still made for a perfect first bite. The baesuk picked up the tactile theme and had apple, tofu, and trout roe balancing textures and flavors within a crisp shell. The richness of the caviar was highlighted by the sweetness of the apple; the softness of the tofu was enriched by the brittle crisp of the shell. Incredible first bites.Continuing with seafood courses, the prawn was a delicate concoction with lots of moving parts meshing well with each other. The course was small, pretty, and presented in an elegant black bowl. The kimchi ssam bundled prawn, wagyu, and octopus together into one course. The wrapped ingredients lent themselves to a one dimensional flavor, but the textures worked together well. The ssam sat in a refreshing juice that was meticulously paired with the savory flavors of the beef and prawn, but the course following it had more complexity. Leading into the next course, the kerang jjim had such layered flavors with a generous amount of king crab resting atop an airy fluffy bed of egg. Closing the seafood courses was the fish, yet the highlight of this bite was the seaweed. Seaweed paired with uni trained the spotlight on the taste of seaweed without overshadowing the uni. The fish was solid, tender, and topped with scallion oil, and the touch of burdock was a great detail. As a whole, the seafood courses built on each other, each one adding flavors from a wide variety of familiar fine dining ingredients. Yet, the meat courses did what the seafood courses did for each other, incorporating familiar flavors to bring a perfectly balanced umami.The meat dishes were where you can see the chef’s clear vision and acumen. You’re served a wet aged and a dry aged filet mignon side by side. The wet-aged filet is topped with uni that is sweet and fresh, and the dry-aged filet has buttery and flavorful caviar atop a perfect medium rare. The generous amounts of uni, caviar and salt perfectly season each steak, balancing the saltiness inherent in the two seafood pairings. After the filets, galbi with rice made for a soul warming bite. The freshly grated wasabi was refreshing, not spicy and made for the perfect midpoint of the meal. The last meat course was the 21 day dry aged rib eye served with a truffle puree and sweet potato. First thoughts were that there was such a deep flavor in the meat, then the sweet potato drew more attention. The edges of the potato were the consistency of a perfectMcDonald’s fry with its crunch and texture. Following the meats was a fairly forgettable banchan course that featured wagyu in a light and flavorful clear broth but acted as a needed deescalation from the meat course highlights.Desserts were strawberry sorbet with sour Korean strawberries and a deconstructed apple pie a la mode. The sorbet was a kind of palate cleanser and the dessert was decent overall. Everything in the meal was rich and sublime. Every ingredient felt at home in a fine dining context. Every meat was aged, cooked, and paired with its seafood perfectly. 10/10 would go back.
Atmosphere: 5
Food: 5
Service: 5
I had no idea what to expect when my wife booked a meal for us here, but I was pleasantly surprised at every turn. I guess I shouldn't be, because a handful of the most exciting Michelin starred restaurants in New York right now are Korean joints and I've never had a bad experience at any of them... but this one really stood apart and I think it might just be my new favourite. There's a great speakeasy feel to the place when you first enter, it's a completely different restaurant hidden behind a restaurant and crossing that threshold feels a bit like discovering a secret. The food and drinks were the real revelation though. We decided to get the non-alcoholic drinks pairing and it was fantastic. This isn't an area I'm used to fine dining restaurants putting any effort into. Most places will do a wine paring, barely anywhere seems to care about offering a valid alternative for those who either don't drink, or just aren't feeling it. From start to finish, they put a lot of thought into which beverages to pair with which courses and everything worked. More importantly, these were tea-based drinks that were delicious without being too sweet or cloying. It was infinitely better than my usual practice of getting one or two mocktails before feeling sugared-out. And as for the food, well... lemme tell you what they did wrong here. 1: The salmon row they used was a little firmer than I'm used to. Made it a little hard to chew it. 2: The chopsticks were metal and quite a bit heavier than the kinds I'm used to, which made using them a little clunkier in my stupid hands than I expected. Those are literally the only two things I could find to complain about, because I love this place and I loved literally all of the food there. There are creative flavour combinations I've never tried before, things I never would have guessed would go together, but very much did. There were exciting cuts of beef, we tried a Wagyu supplement here that was unlike any A5 Wagyu we've ever had. One piece of steak arrived with a Sweet Potato that may have been the platonic ideal of what a sweet potato should be. They serve impeccable seafood, including a crab and egg dish with meat from a crab so fresh that we met it earlier when it was still alive. The dessert course was a fantastic note to end on and as part of our drinks pairing, it came with a plum blossom tea that I couldn't get enough of. Over all, it felt as though there was skill and imagination on display in every course, beautiful presentation, friendly and informative staff, a fantastic blend of new ideas and what I'm told were Korean comfort foods, and just some incredibly heavy chopsticks... but I won't hold that against them. I briefly mentioned the staff above, but I want to reiterate that the quality of service at this place should not be taken for granted. This is a very welcoming environment where each employee seems to go out of their way to provide you with an unforgettable dining experience. I look forward to returning some day.
Great elevated experience. One Michelin star places are usually hits or misses and this one was definitely a hit. The meat was very fresh. The Hokkaido uni was so sweet and delicious. The A5 was very good. I'm just not sure it was worth the price.
TLDR: probably some of the best bites of beef I've ever had, but main courses ended with a beef/daikon soup, seaweed rice and kimchi. Delicious and homey, but after such elaborate bites, it was extremely underwhelming. Everything else was 10/10 though LOL Went to bōm to celebrate a birthday, and I had pretty high expectations from all of the recent hype it's receiving. I've been to many Korean fine dining restaurants and I was curious how bōm compared. From the first bite of the night, I knew that I going to experience something special. Each dish was either just as good or better than the previous. My favorites of the night were: the bluefin tuna, the sablefish with Meyer lemon in a radish broth; the 10-day nuruk-aged wagyu with caviar; Kalbi with smoked trout roe; and dry aged rib eye with truffle celeriac purée and sweet potato croquette. The nuruk aged beef with caviar and the dry aged rib eye were two of the most delicious bites of beef that I've ever had. Unforgettable. I thought that everything I experienced in the restaurant was two Michelin-level up until the final main course. After all of the build up, I was excited for the grand finale. Instead, we got radish soup, thistle rice, and kimchi. It was good, but was it michelin star good? Perhaps it was a level above what I've eaten in my friends' homes growing up, but it didn't feel as special as the dishes we had prior. I kept thinking that it must have been a prank of some sort and that they were gonna bring something else out. However, I do think I needed this course to truly feel satiated. I was just sad it was something I felt I can get in koreatown. Palate cleanser and dessert returned us to back to the interesting and exciting part of the menu. I loved the salt in the pine nut crumble of the dessert. Apple tarte tartin is a classic. However, I would argue that Oiji Ami's desserts were better. There were a couple supplements to the meal and we opted for the truffle which was incorporated in the dry-aged rib eye dish. I didn't think it added much and it wasn't shaved onto the meat, it was shaved on top of the purple potato croquette. I don't advise getting it. Service was attentive and friendly. I loved chatting with the staff and they answered all my questions. I asked what bōm meant and I was told it was both Spring in Korean but also an acronym for "Behind Oiji Mi." I will say that when we left, it was actually hard to get out of my seat. There were so many people around I thought that someone would help me. Small detail, but it's these details that get places the recognition they're known for. Overall: I'm giving 4 stars right now because I can't get over that soup and rice course being the grand finale of our meal. Maybe I'll return and change my mind but if I get another daikon soup as my main course I think I'd lose it. However, everything else was just as good as some of the best meals I've ever had.
Decided to take the wallet plunge and try out Brian Kim's newest creation. Having previously dined at Oiji Mi my expectations were high. My boyfriend and I were seated at the corner of the round chefs counter however we were saddened to see there was no grill in front of us. The couple to either side of us had a grill in front of them. I'm not sure why this particular space did not. For the hefty price tag, and being advertised as having private individual grills, this was a little bit of a disappointment. Luckily, throughout dinner, I learned the grills did not play a large part in the dining experience. As for the menu, each dish was complex and creative. Most importantly, you will not leave this dinner hungry. The service was attentive, but not overbearing. The back room was beautifully designed and definitely feels upscale. Overall it was a pleasant experience. However, if you're looking for a proper Korean steakhouse, I would find myself at Cote.
Great service, delicious food, a creative and good balance of Korean cuisine with French twist. This is probably one of the best modern Korean restaurant I have tried.
Atmosphere: 5
Food: 5
Service: 5
Quite the experience. I felt this was much better than Oiji Mi just outside. Beef is the focus and the star, but the supporting cast is just as good. They create plenty of seafood and banchan dishes as well. The interior is wonderful and the service is really attentive. I took my mother for her birthday and she loved it. The standout dish for me was the A4 wagyu - A5 can be a little overwhelming as it's so fatty, they decided to replace it with A4. The way they prepare the meat is by searing the cuts in front of you on the kbbq grill before slicing it separately in the back after the juices have settled. It's a bit of a fusion in western and eastern technique in that respect. Lots of lovely recognizable Korean flavors across all of the dishes (sesame, perilla leaf, chili, etc) A few of the dishes had broth in them that wasn't wasted by either of us. You could tell there was a lot of thought behind the creations here. Just like every Michelin restaurant there were uni, wagyu, caviar, truffle components. I love these ingredients, but I'm also curious to see if chefs can get creative without them. However, I also understand that guests come to expect these. All in all, I'd definitely go back. It's a reasonably priced (post-inflation) meal with some of the best beef I've had in the city that has a great vibe. The team did an amazing job.
I wanted to like this restaurant, I really did.The total cost was well over Per Se, Cote and Blue Hill at Stone Barns and Jean Georges. So be mindful of that. That said I don’t think it was worth it because of the dining environment.The service was on point. Caring but not intrusive. Not condescending as some other fine dining restaurants may be. Staff was all knowledgeable and easy to chat with.Food was very good and watching them cook was equally as entertaining. Each dish was prepared with passion, effort and patience.What made me dislike the restaurant, and I can’t completely fault them for this, is there was a group of 4 next to us that was just causing an absolute ruckus. It was loud. Fast food type loud. While it’s not entirely their fault they should’ve made some sort of effort to calm them down or ask them to bring it down just a touch.While the cooking and food preparation was there for me the atmosphere just didn’t do it for me. If you’re going to spend this much I recommend Blue Hill which has a certain clientele that it attracts.
Atmosphere: 1
Food: 5
Service: 5
A very good restaurant. The food was of the best quality and tasted excellent. All of the dishes on the menu were wonderful. The service was always present without being intrusive, very friendly, polite and courteous. We had a very nice evening.
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
Every course we had at Bom was delicious - no misses at all! I would put them above other one star michelin restuarants. We also got the non-alcoholic drink pairing which was nice but not worth the price tag. Can't want to go back for the food but would skip the drink pairing next time.
bōm, an esteemed Korean restaurant adorned with a coveted Michelin star, elevated my culinary expectations with a symphony of flavors, showcasing a meticulous blend of high-quality ingredients. From succulent Wagyu beef to the decadence of caviar, each element spoke volumes about the commitment to culinary excellence. The gastronomic journey at bōm unfolded as a masterful exploration of taste and texture. The Wagyu beef, tender and marbled to perfection, melted in the mouth, leaving an indelible impression. Caviar adorned dishes with an opulence that reflected the restaurant's dedication to sourcing only the finest ingredients. Service at bōm was a harmonious blend of attentiveness and sophistication. The staff demonstrated not only a deep understanding of the menu but also a genuine passion for the culinary artistry they presented. The pinnacle of our dining experience was the meticulously curated wine pairings, both alcoholic and non-alcoholic, enhancing the nuances of each course. A thoughtful touch awaited us in the form of charming gift bags. Inside, we found a detailed course list and information on the exquisite wine pairings, allowing us to extend the pleasure of the culinary journey beyond the dining table. bōm stands as a testament to the marriage of artistry and flavor, where high-quality ingredients transform into a culinary masterpiece. For those seeking an unforgettable exploration of Korean cuisine with a touch of luxury, bōm is an unparalleled choice that promises an extraordinary and tasteful experience.
The best culinary experience of my life. Looking forward to visiting within the new year.
Atmosphere: 5
Food: 5
Service: 5
One of our new favorites. This restaurant was absolutely fabulous. Truly special. The room, service and most importantly quality of food, magical. Thank you for an unforgettable evening. Shout out to Lance, Milo and the entire staff for being on point.
Atmosphere: 5
Food: 5
Service: 5
One of our new favorites. This restaurant was absolutely fabulous. Truly special. The room, service and most importantly quality of food, magical. Thank you for an unforgettable evening. Shout out to Lance, Milo and the entire staff for being on point. We will return!