"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
"The food at this East Village restaurant is Korean, Spanish, and everything in between. It’s tough to describe, so stop by and experience it for yourself. Their Restaurant Week meal includes three courses—and you should start with the frog legs." - bryan kim
"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
"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
"An East Village restaurant founded by Momofuku alumni, Nudibranch has introduced a 14-seat back-area sub-concept called Tin Parlour that debuts on January 26." - Emma Orlow