DubuHaus

A New Barbecue Restaurant in Koreatown Kicks Off a Trio Opening This Season | Eater NY

"Sited on the mezzanine level and visible from the top floor, this 118-seat space is outfitted with cream-colored chairs and dark wood tables and centers on housemade tofu produced with soybeans harvested at a Minnesota farm. Diners can observe tofu making — "soaking, grinding, draining, boiling, and pressing into blocks" — through a window in the dining area. The still-unfinalized menu is planned to include assorted versions of soondooboo (seafood, kimchi, mushroom-perilla seed); dishes like fried tofu with radish and the popular Chinese mapo tofu; and a wide selection of jeon (potato, buckwheat-cabbage, shrimp-zucchini). Customers will also be able to grab tofu and cooked dishes from a grab-and-go counter at the entrance." - Caroline Shin