C as in Charlie

"Starting December 23rd—31, C as in Charlie will offer their special holiday dish—a Beef Wellington. Dubbed “one of the hardest dishes to make,” this version features a filet mignon wrapped with a spring roll with pâté and duxelles, finished with bokbunja bordelaise." - Kevin Chau

"C as in Charlie is on a mission to get you drunk. Dinner at this Korean American restaurant starts with a free shot of sake/soju, and the drinks list has lots of Korean spirits to keep the party going. The food menu — fried chicken, a “Seoul’sbury steak” — is short and affordable. Did we mention it has one of the strangest bathrooms in the city?" - Eater Staff

"This neon-red Noho spot can make a Tuesday feel sexy. And all of their Korean-Southern dishes cost $16 or less. The next time you need a little weekend energy on a weeknight without having to refresh the reservation page at exactly 9am, plan to come here—especially if you're into the idea of ox bone cream pasta, gochujang-glazed fried chicken, and seoul'sbury steak with galbi jus and gruyere grits. " - bryan kim, neha talreja, kenny yang, willa moore, will hartman

"This unique small-plates spot is serving dishes that combine Korean and Southern food. Their take on Salisbury steak has galbi jus on top of gruyère grits, and they also have a carbonara-like pasta with a seolleongtang-based cream sauce. (Order both.) Nothing costs more than $16, and the portions are surprisingly big. The intimate space is lit by a red neon sign, which makes you feel like you’re a photographer in a dark room, and the atmosphere is boisterous. There’s no better spot in the neighborhood for non-fast food at 10pm on a Wednesday." - bryan kim, kenny yang

"Having opened in Noho in 2022, the Korean hotspot, C as in Charlie, tells the story of who the owners are: Koreans who moved to Atlanta and grew up sipping sweet tea, and later soju, in the South. The restaurant serves playful spins on their Korean Southern heritage through dishes like gruyere grits with galbi jus and a dessert made to look like a bagel, earning them a Michelin Bib Gourmand last fall." - Melissa McCart