Closed Business

"In the basement of the same building as Golden HOF, the same folks are launching NY Kimchi (a revamp of chef Sam Yoo’s parents’ restaurant). It’ll be a Korean raw bar and steakhouse, doing Oysters Rockefeller with kimchi-sesame butter, a Seoul seafood tower with perilla leaf mignonette, and hanger steak basted with brown doenjang butter." - will hartman, bryan kim

"Two long-awaited projects from the Golden Diner team are finally live in Midtown. Golden HOF is an updated take on a Korean pub (see below), and NY Kimchi is a subterranean steakhouse where the caesar arrives dressed in ssamjang. Think Gallaghers plus Cho Dang Gol, with a touch of Cote. If you want to get KBBQ here, great. There are plenty of tables with grills on top, and the galbi comes drenched in a nice, sweet marinade. Just keep in mind, the Korean-inspired crudo, textbook kimchi jjigae, and kimchi martinis are the real headliners." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah, bryan kim, bryan kim, molly fitzpatrick, bryan kim, sonal shah, bryan kim, molly fitzpatrick, will hartman, will hartman, bryan kim, willa moore, willa moore, will hartman, sonal shah, w

"From the team behind Golden Diner and Golden HOF (located upstairs), NY Kimchi is a Korean-inspired steakhouse. If that sounds like Cote or one of its K-Town peers, you’re not entirely wrong—but at this subterranean Midtown spot, the limited KBBQ selection is less of an attraction and more a perk. What you really come for are the Korean dishes reimagined through the lens of Smith & Wollensky. A vodka martini with kimchi brine is as chuggable as it is probiotic, and a garlicky caesar gets a makeover with the addition of ssamjang. Bring a group, try the salmon crudo in a mustard vinaigrette, and don’t feel bad if you skip the galbi for a vat of kimchi jjigae. photo credit: Alex Lau photo credit: Alex Lau photo credit: Alex Lau" - Bryan Kim

"Opening: Late October/Early November In the basement of the same building as Golden HOF, the same folks are launching NY Kimchi. A revamp of chef Sam Yoo’s parents’ restaurant of the same name, it’ll be a Korean raw bar and steakhouse, doing Oysters Rockefeller with kimchi-sesame butter, a Seoul seafood tower, and hanger steak basted with brown doenjang butter." - bryan kim