"Chef David Shim and Simon Kim’s Michelin-starred hotspot occupies a particular niche in the city’s high-end beef scene: It’s a cross between a classic steakhouse and a Korean barbecue restaurant, decked out with comfy booths and dim lighting. The main event is a collection of four USDA Prime and American wagyu cuts priced at $74 per person, accompanied by banchan and classic sides like egg souffle, scallion salad, and kimchi stew. High rollers can order the $225 steak omakase with premium dry-aged cuts." - Eater Staff
Gary He/Eater NY