NYC Restaurant Unglo Opens With Thai Hot Pot and Barbecue | Eater NY

"Manhattan’s first moo krata restaurant brings the festive, DIY mash-up of hot pot and tabletop barbecue to the Upper West Side in an upscale package: glamorous, desert-toned interiors with dramatic lighting and a curving, artful bar, all designed by co-owner Chidensee Watthanawongwat. A collaboration with partners behind Soothr, Sappe, and Chalong, it features custom copper pans with a flat grill fitted into granite tables over gas and black volcanic rocks from Mount Fuji, plus overhead ventilation. The premium-leaning menu showcases USDA prime dry-aged beef and wagyu from Pat LaFrieda (some displayed in a temperature-controlled fridge), with set menus that start at $48 for two proteins with vegetables and garlic rice, an $88 Unglo Noir that adds two kitchen appetizers and premium choices like mugifuji pork, wagyu, or abalone, and a $48 traditional set for newbies with pork, chicken, and squid topped with a raw egg yolk alongside greens and noodles. A la carte, there’s pork jowl, dry-aged rib-eyes, Hokkaido scallops, fried quail egg wontons, Thai corn salad, and splurges like the Reserve Box of premium beef cuts with Ossetra caviar; every set concludes with house-made gelato. You’ll tend your own simmering broth and sizzling meats; there’s no open sauce bar, but a tray of garlic, chile, and lime is available to tweak a deep, house-made Thai dipping sauce built from 20-plus ingredients. The default broth is pork-based (a non-pork option is available), but there’s no meatless broth yet; drinks span beer, wine, and cheeky cocktails like the Tomahawk and the Bloody Blade." - Mahira Rivers