NARO

"Naro, located right next to the rink at Rockefeller Center, is from the team behind Atoboy and Atomix. While it isn’t quite as exciting as those two places, you’ll have a very pleasant meal with impressive-looking dishes here. You can order a la carte in the indoor terrace, but if you eat in the main dining room—which looks like a space station movie set from the 1970s—you can choose between a seven-course tasting for $145 and a three-course prix fixe for $75. There's also an a la carte menu for the bar and terrace, with options like a Korean fried chicken sandwich and abalone noodles." - bryan kim, will hartman, hannah albertine, kenny yang

"A Korean tasting menu spot that garnered major buzz since its opening." - Emma Orlow

"This 60-seat Korean restaurant on the rink level of Rockefeller Center comes from the team behind Manhattan’s two-Michelin-starred Atomix. In the main dining room, the team serves a tasting menu of subtle flavors that highlights seafood and vegetables: It’s a $75 prix-fixe or a tasting menu that starts at $145 per person. There’s a separate a la carte menu, too." - Eater Staff

"Naro and Jupiter are transforming the Rink at Rockefeller Center into a new dining destination with outdoor seating and new al fresco menus. Jupiter focuses on regional and classic Italian food, while Naro offers traditional Korean cuisine in a more casual setting." - Kevin Chau

"With beloved projects like Atoboy and Atomix in their resume, Married couple Ellia and Junghyun “J.P.” Park (the latter a 2019 F&W Best New Chef) are pioneers of New York City’s modern Korean fine-dining scene. That claim only got stronger in 2022 when the pair opened Naro on the lower concourse of Rockefeller Center. With this upscale paean to Korean cooking, the Parks treat guests to details you would be hard-pressed to find anywhere else in the U.S. — like a granita made of kimchi brine that’s paired with octopus; their take on twigim (a Korean street food of battered, deep-fried fish); and a delicate yet rich potato Jeon, layered with pine nut cream." - Chadner Navarro