8282

"It’s always a challenge for us to properly rate an establishment that specializes in one thing. Our rating system is a complex algorythm (developed during my tenure at MIT), that assigns numeric values to countless variables like food quality, menu options, service, atmosphere, and the probability that you will get laid after dinner. It’s science. What we have noticed though, is that a lack of variables consistently produces the same result...most of the restaurants that specialize in one thing earn high marks from us. The following evidence supports our hypothesis: Burger Joint, Luke’s Lobster, Bark Hot Dogs, Flex Mussels, and Caracas. Another test of this theory brings us to The Meatball Shop, a restaurant on the Lower East Side operating with the sole purpose of turning out ridiculously good meatballs and presenting you a few options in which to consume them. There are meatball sandwiches, meatball sliders, meatballs in sauce, and meatballs on pasta. Other than a few sides and a nice wine list...that’s it. The result? We love it. A concept that could easily have been a divey storefront serving late night heroes is instead a wonderfully executed and surprisingly nice restaurant where you can enjoy a glass of wine while you get fatter by the meatball. The staff is friendly, it’s a lively atmosphere, and the food is solid. Another specialist restaurant beats our formula. Oh well. We suck at math anyway. Food Rundown The Meatballs We’ll kick this off by tackling the meatballs on their own. The pork is by far the best, followed by the beef and the lamb (if available). The chicken meatballs are unimpressive, and the salmon one freaked me out. They are all relatively light, though eat too many and you will feel it in your gut for a day at least (trust us). While nice on their own, these meatballs are best showcased in a sandwich, rather than simply in sauce or atop a bowl of pasta. Meatball Hero Served on a baguette with your choice of ball, sauce, cheese, and bread type. Our favorite is pork, spicy meat sauce, and provolone on whole wheat. Possibly the perfect meatball sandwich. The only knock we have is that we’d like some more kick from that spicy meat sauce. Meatball Smash Two meatballs served on a brioche bun. A bit smaller than the hero with the same options, and still very good. We prefer the hero to the smash simply because the baguette holds up a little better. This got soggy pretty quickly. Sliders A nice way to sample the goods, we absolutely love the special lamb meatball with mushroom sauce. The chicken with parmesan cream sauce was a let down. For $3 a pop, your money is better spent diving into a bigger sandwich. Get a hero. Mashed Potatoes Buttery, creamy mashed potatoes with bits of skin. Rich and perfect, just don’t fill up on it. Ice Cream Sandwiches Order one of these or risk wasting the best years of your life knowing only the Chipwhich." - Chris Stang

"8282 used to be tough to get into, but now it's pretty easy to snag a reservation, even on weekends. This place is in a very busy area of the Lower East Side, and it serves inventive, satisfying modern Korean food like Ibérico pork galbi and tuna tartare topped with egg custard. It's a cool spot, and it's ideal for when you want to share a bunch of small plates, listen to K-pop, and drink some cocktails or soju." - team infatuation

"There’s a first time for everything at this rambunctious little restaurant in the Lower East Side. The team works with a solid foundation of Korean flavors and from there, springboards into uncharted waters. Creative, bold dishes – all of which beg to be shared – run up and down this menu. Those wanting to stick to something more familiar will not leave disappointed." - MICHELIN Guide

"There are a few other Korean spots on the LES, but 8282 does anju and banju that operate in a different, more upscale lane. Bluefin tuna tartare gets tossed in sesame oil, topped with uni and egg custard, and served alongside puffed nori chips, while the dakgalbi kimchi-bap is a full crock of cheesy rice and tender chicken thighs. Portion sizes run a bit small, so split plates between three people max. Or just order two of everything." - bryan kim, kenny yang, carina finn koeppicus, neha talreja, will hartman

"Are there any rules about showering a scoop of honey-infused vanilla cream with grated Parmesan cheese? Is there a consensus on whether an entire orb of creamy burrata goes well with rice cakes and gochujang-marinated chicken? There’s a first time for everything at this rambunctious little restaurant in the Lower East Side. The team works with a solid foundation of Korean flavors and from there, springboards into uncharted waters. Creative, bold dishes – all of which beg to be shared – run up and down this menu. Those wanting to stick to something more familiar will not leave disappointed. The pan-fried scallion-parsley pancake makes for a superb start, followed by tender medallions of grilled Iberico pork galbi resting in a pool of spicy red chili paste." - Michelin Inspector