Moono
Korean restaurant · Midtown East ·
Refined Korean cuisine, dry-aged branzino, sotbaps, and cocktails.
Refined Korean cuisine, dry-aged branzino, sotbaps, and cocktails.
"On the eastern fringe of Koreatown, there’s a Neo-Romanesque building that once housed a society of bibliophiles. Now, it’s where you’ll find Moono, sister restaurant of tasting-menu spot Jua. This place may look like a wood-paneled cathedral, but, aside from a few truffle shavings, there’s nothing too fancy happening here. The menu mostly consists of pristine takes on classics like KFC and galbi-jjim, and the soundtrack is oddly, but not unpleasantly, clubby. Come with a small group, explore the cocktail list, and share the crispy-skinned branzino." - bryan kim, kenny yang, hannah albertine, matt tervooren
"You might think that since the space is jaw-dropping with high, embellished ceilings in a landmark building and a Michelin-starred chef that it’s too fancy for fried chicken. But don’t miss it: It’s unbelievably crispy and light with small golden air bubbles and an addictive seasoning. Beyond that, there’s plenty to try: chef and owner Hoyoung Kim (Jua) shows his finesse throughout the menu. The hwe muchim (seasoned raw fish) with the seaweed and soybean powder offers umami in multiple textures. The Pyongyang-style naengmyeon is as light and mildly flavored as it’s supposed to be. The tteokgalbi is made with premium beef short rib and chewy rice cakes." - Caroline Shin
"Monica Burton noted that, at a recent dinner at a New York City Korean restaurant, she enjoyed a "botanical splash" of persimmon, perilla leaf, lemon, and mint, an example of the creative nonalcoholic beverage offerings gaining traction." - Eater Staff
"The front doesn’t look like much, but the latest opening from the talented Jua team on the edge of Koreatown captivates from the start. No need to rush: Start at the intimate bar, where Korean spirits are blended beautifully into sophisticated cocktails. Further in, find a two-story dining room washed over in warm, honeyed tones with stained glass windows and ceilings that reach for the sky. The Korean cooking is elegant without being fussy: Think twice-fried chicken and beef tartare alongside a brilliant, dry-aged branzino that’s grilled until the skin is as chip-crisp and served with soy mustard sauce. Bubbling hotpots, a picture-perfect bowl of Queen’s Gold rice topped with a mountain of uni, and noodles round out the selection." - Michelin Inspector
"I note Moono, from the Jua team, has been praised for its Pyongyang noodle soup." - Melissa McCart