Nudibranch
Korean restaurant · East Village ·
Korean-Spanish fusion with creative small plates and wines
Korean-Spanish fusion with creative small plates and wines
"A friend’s insistence finally got me to try the “14-day dry-aged duck” here, and despite the $145 price and a roughly 45-minute prep, it became one of the best duck dishes I’ve ever had. A stunning whole bird arrived first, dark-skinned and studded with sprigs of lavender, before being carved and set over a generous bed of nori rice with scallion pancakes and pickled baby cauliflower on the side. The skin was snappy and crackling, the lavender balanced by Sichuan peppercorn spice, the meat tender, and the rice deeply flavorful — ideally sized for a group of six, though I would’ve happily taken leftovers." - Stephanie Wu
"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
"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 Spanish 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 frog legs finished with bright galangal and lemongrass, then anchor the meal with a golden and crisp dry-aged branzino with Korean sweet potato and beurre blanc and a side of spicy cucumber kimchi. The signature mushroom dish has been on the menu since day one. The rich and creamy masala chai tres leches cake is a delightful way to end your meal." - 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
