Nudibranch is an East Village gem where Korean and Spanish flavors mingle in a chic setting, best enjoyed through its inventive small plates and vibrant cocktails.
"How do you label the sort of restaurant that serves oxtail tagine, soba alla bottarga, and fried frog legs with lemongrass and ginger? You don’t. You just call it Nudibranch. This spot on 1st Ave. used to only serve a three-course prix fixe, but now you have the option to order every dish à la carte. Come by to experience some food that’s unique, tough to categorize, and generally delicious. The menu changes often, but the signature mushroom dish topped with a raw egg yolk tends to stick around. Order it." - will hartman, bryan kim, willa moore, kenny yang, neha talreja
"Now, Horovitz is coming to New York for a series of food pop-ups. First up is a ticketed dinner at Nudibranch in the East Village on June 9." - Emma Orlow
"Nearby, Nudibranch, a Korean Spanish spot, does the same; its gilda martini is so popular that it’s on merch." - Bettina Makalintal
"Chefs Matthew Lee and Jeff Kim are behind the East Village's well-loved Nudibranch. The food is contemporary with strong Asian influences along with a few Italian and Scandinavian elements making an appearance. Portions lean dainty, but nobody seems to care, as they're all nibbling off each other's plates, family style.Begin with fried frogs legs finished with bright galangal and lemongrass before tucking in to cauliflower three ways. The signature mushroom dish has been on the menu since day one. Finally, the rosette with a pear compote and diplomate cream is a light and subtle finish to a bold meal—and worth the add on." - Michelin Inspector
"A trio of Momofuku alums started Nudibranch as a pop-up in spring 2021, and it eventually evolved into this restaurant in the East Village. With dishes influenced by South America, Mexico, and a whole host of Asian countries, we initially worried the menu might feel unfocused. We couldn’t have been more wrong. For $85, you choose one course from each of three sections on the menu, and you’ll see frog legs fried in a ginger/lemongrass batter and a mushroom and egg yolk dish we’re still thinking about. The kitchen is certainly throwing things at the wall to see what sticks, and pretty much everything is sticking." - carina finn koeppicus, kenny yang, neha talreja, bryan kim
