Unglo Thai BBQ
Thai restaurant · Upper West Side ·
Premium Thai BBQ with tabletop grills, wagyu & bold flavors
Premium Thai BBQ with tabletop grills, wagyu & bold flavors
"A Thai hot pot restaurant opened earlier this year." - Melissa McCart
"A new Thai spot combining Chinese-style hot pot and tableside barbecue (moo krata) brings a luxe, communal-style experience from the powerhouse teams behind Soothr/Sappe and Chalong." - Nadia Chaudhury
"Boon Dee Moo Ka Ta Thai in Queens piqued our interest in combination Thai BBQ/hot pot restaurants a couple of years ago, and now there’s a version of the concept in Manhattan. Unglo in Lincoln Square is also from the Soothr team, along with the people behind Chalong. Every table is loaded with a grill top, and a moat full of soup for dipping. There are a few different meat sets available, ranging from $48-88 per person, and they all come with housemade gelato." - bryan kim, willa moore, will hartman, molly fitzpatrick
"Boon Dee Moo Ka Ta Thai in Queens piqued our interest in combination Thai BBQ/hot pot restaurants a couple of years ago, and now there’s a version of the concept in Manhattan. Unglo in Lincoln Square is also from the Soothr team, along with the people behind Chalong. Every table is loaded with a grill top, and a moat full of soup for dipping. There are a few different meat sets available, ranging from $48-88 per person, and they all come with housemade gelato. We haven’t been here yet, but want you to know this spot exists. RESERVE A TABLE WITH RESERVE A TABLE" - Will Hartman
"Manhattan’s first moo krata restaurant brings the festive, DIY mash-up of hot pot and tabletop barbecue to the Upper West Side in an upscale package: glamorous, desert-toned interiors with dramatic lighting and a curving, artful bar, all designed by co-owner Chidensee Watthanawongwat. A collaboration with partners behind Soothr, Sappe, and Chalong, it features custom copper pans with a flat grill fitted into granite tables over gas and black volcanic rocks from Mount Fuji, plus overhead ventilation. The premium-leaning menu showcases USDA prime dry-aged beef and wagyu from Pat LaFrieda (some displayed in a temperature-controlled fridge), with set menus that start at $48 for two proteins with vegetables and garlic rice, an $88 Unglo Noir that adds two kitchen appetizers and premium choices like mugifuji pork, wagyu, or abalone, and a $48 traditional set for newbies with pork, chicken, and squid topped with a raw egg yolk alongside greens and noodles. A la carte, there’s pork jowl, dry-aged rib-eyes, Hokkaido scallops, fried quail egg wontons, Thai corn salad, and splurges like the Reserve Box of premium beef cuts with Ossetra caviar; every set concludes with house-made gelato. You’ll tend your own simmering broth and sizzling meats; there’s no open sauce bar, but a tray of garlic, chile, and lime is available to tweak a deep, house-made Thai dipping sauce built from 20-plus ingredients. The default broth is pork-based (a non-pork option is available), but there’s no meatless broth yet; drinks span beer, wine, and cheeky cocktails like the Tomahawk and the Bloody Blade." - Mahira Rivers