Latest news with #DubuHaus
Time Out
12-05-2025
- Business
- Time Out
This Koreatown restaurant has its own tofu atelier
New York's Urimat Hospitality is all about sharing the essence of Korean cuisine—so much so that the newly formed hospitality group announced three Korean concepts set to land in NYC this year, all housed in a tri-level, 30,000-square-foot space that borders NoMad and Koreatown. The first to kick it off was HOWOO, a high-end Korean BBQ restaurant where grills sizzle with USDA prime, dry-aged beef and A5 Wagyu. Last month, the second restaurant made its debut. But instead of meat, the story is all about tofu. Indicative of the name, DubuHaus (dubu translates to tofu) is dedicated to all things tofu. Located a level below HOWOO, the bean curd-based restaurant is minimalistic in nature, inspired by hanok, or traditional Korean homes. The resulting 100-seat dining room features a handsome, wood-heavy interior with natural stone floors and floor-to-ceiling partitions made of wood and glass. The open kitchen runs the length of the room, giving guests a front row seat to the making of dubu. Every morning, the kitchen's tofu 'atelier' starts with organic, non-GMO soybeans sourced from South Korea. From there, the atelier soaks and grinds down beans and tends to massive metal pots that boil with bean curds and water. It all culminates at the tofu press, where the chef forms and slices the bean curds into classic, jiggling squares. As you can guess, tofu is heavily weaved throughout the menu. Seven varieties of Soondubu jjigae (or Korean soft tofu stews) can be found here. Cast-iron cauldrons bubble with shrimp, clams, squid and scallops in the Seafood Soondubu, while four types of mushrooms (oyster, enoki mushrooms, brown beech and shiitake) cook in the Mushroom Perilla Seed Soondubu. Tofu is also found inside handmade dumplings, like the Dubu Mandu with zucchini, bean sprout and cabbage, and the Kimchi Mandu with soy, sesame, egg, pork and kimchi. The Spicy Braised Dubu (Dubu Jorim) is made for sharing, featuring gochujang-slicked tofu squares that come with a crown of braised pork belly. Beyond just tofu, classic Korean specialties are also on offer, including Seasoned Acorn Mook with acorn jelly, a short series of hotpots and rice-forward dishes including bibimbap and sot bap. As for libations, soju, sool and makgeolli are for partaking. On the horizon, the restaurant will serve traditional Korean breakfasts in the AM and are soon to roll out their on-the-go lunchtime concept, dooboo grab&go.
New York Times
18-03-2025
- Business
- New York Times
Confidant Brings Fine Dining to Industry City
Opening This much-anticipated fine-dining addition, a first for Industry City, is about to open in a setting that combines polished cement, wooden accents, napery and an open kitchen. The chefs Brendan Kelley and Daniel Grossman, who worked at Roberta's, have brought on a few hospitality veterans as partners. A seasonal menu emphasizes dry-aged fish and meats, some from Industry City merchants. Trout mousse, tuna prosciutto and tuna belly crudo can also precede prawn potpie, steamed monkfish with brown butter crumbles, and a whole crown of duck with duck confit salad. The pastry chef Mariah Neston offers a rhubarb upside-down cake and, move over charlotte russe, an updated biscuit tortoni. (Opens Wednesday) Industry City, Building No. 5, 67 35th Street (Third Avenue), Brooklyn, 929-252-0205, This 257-seat Korean barbecue palace on two floors is most of the iceberg. The space will soon accommodate the rest: DubuHaus for tofu and Musaek, serving cocktails with a raw bar. The specialties are steaks, domestic and imported, including Wagyu, to order à la carte ($55 to $95) or in set arrangements. All come with banchan and lettuce ssam. There are also seafood naeng-chae, spicy cold noodles, kettlepot rice, kimchi stew and, for dessert, green tea soft serve. 7 East 31st Street, 347-504-5401, They nailed the season for the opening of the New York branch of the Parisian megastore, Printemps. All but the flagship restaurant, Maison Passerelle, opening in April, will be ready to serve and pour by the end of the week. Alongside boutiques, shoppers will find a Champagne bar; Café Jalu, open all day for coffee and pastries; Salon Vert, with raw bar items; and the Red Room Bar, for cocktails, adjacent to Maison Passerelle. The food is the province of Gregory Gourdet, the culinary director, whose approach to French fare includes tastes of Haiti, West Africa, Vietnam and French Canada. Art Nouveau and Art Deco designs are by Laura Gonzalez. (Friday) 1 Wall Street (Exchange Place), An uncommon Nikkei vibe comes to Carnegie Hill from Jorge Dionicio, a native of Peru who worked at Uchi in Austin, Texas, and whose New York experience has been in Japanese restaurants like Morimoto and Sushi Noz. He makes liberal use of ají amarillo in gyoza, maki and tiradito, and is serving Peruvian lomo saltado, a beef stir-fry; and parihuela, a kind of Peruvian bouillabaisse. The dining room deploys Peruvian textiles for vibrant accents, and there's an omakase counter on the upper level. 1312 Madison Avenue (93rd Street), 646-833-7033, A tropical jungle fantasy that has parked its leopard prints, lush greenery and disco balls in pop-up locations in New York and elsewhere, now has a permanent home on Pier 17 in the seaport district. It trumpets its taste of Tulum, the late-Mayan archaeological site on the coast of the Yucatán that now has the vibe of St. Barts. Tulum is where the parent group, Grupo Gitano, run by James Gardner, got its start. An installation in Dubai preceded New York. The menu here is long on Mexican crowd-pleasers. It has taken over parts of two levels of the pier; a private club will open upstairs. Pier 17, South Street and Fulton Street, Want all of The Times? Subscribe.
