Regulars of chef Souhi Kim’s Red Hook spot will tell you to start with the homemade pork dumplings—they don’t disappoint. While there’s plenty to choose from as far as mains go, her other specialty is the steak and eggs, served Korean-style with kimchee rice cakes. (You can sub in tofu for the steak.) The same warmth that Kim puts into her cooking is palpable in the space—the dining room is vaguely maritime, with a curved wood ceiling and small booths that feel cozy. Go on a Wednesday for ramen night. Trust.

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