Simon Kim is most famous for Piora, which earned him a Michelin Star, but those close to him say he’s even more passionate about his new steakhouse, which is inspired by his Korean roots. The sleek, modern, grayscale interior is dotted with smokeless grills embedded in each table, where customers cook their own meats, barbecue-style. That said, Korean barbecue is an oversimplication of what’s going on hereā€“the sauces and accoutrements are firmly in the fine dining category, and chef David Shim is meticulous about beef sourcing, selecting cuts that are USDA prime grade or above and dry-aging them on-site before they ever see a customer. Get the Butcher’s Feast, which is the standard order and the best way to understand the full scope of the offerings here.

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