"From the team behind Mari and Don Don, Gui is a steakhouse where the prime rib is encrusted with shio kombu and koji, and traditional sauces are doctored up with things like makgeolli or wasabi. The Korean touches are an intriguing proposition, but—at least for now—nothing tastes quite as good as it sounds. The prime rib, though appropriately salted, lacks any semblance of crust, and a gochujang-spiked choron steak sauce tastes like a muted, too-sweet gochujang. With big green booths and intricate cocktails, Gui channels other big night-out spots like Coqadaq and La Tete d’Or. But with too-quiet music, too-bright lighting, and large windows that show too much of surrounding Times Square, that signal is pretty fuzzy at the moment. photo credit: Molly TavolettI" - Willa Moore
