The Best New Restaurants in NYC

"A dimmer, mellower downstairs steakhouse that blends flashy presentations with Korean flavors: shrimp cocktail arrives with a sweet-spicy chojang, and crudos are dressed in Korean-inspired preparations like scallop “bokkeum” with gochugaru vinaigrette and lemon zest. Starters such as a ginger–white miso dressed house salad and smoky wok japchae prep diners for meats that range from chophouse-style dry-aged T-bone to Korean barbecue–style galbi, all served alongside a spread of seven banchan (including three types of kimchi and anchovies with peanuts). L.A.–style lamb chops echo a mutton-chop idea but are treated like L.A. kalbi and amplified with a perilla–soy dipping sauce." - Grub Street