Latest news with #GuiSteakhouse
Time Out
7 days ago
- Entertainment
- Time Out
Rockefeller Center is now home to a fancy Mexican steakhouse
New York isn't lacking when it comes to finding a great steak. But it's not all just heavy wood-paneled rooms this and tufted plush booths that. In fact, the reason why our scene is so great is because of the contemporary takes on the art form, many of which draw influence on a global scale. Daniel Boulud debuted his French-leaning ode to steak with La Tête d'Or last year, teasing us with Sweetbread Nuggets and French Wedge Salads before the pièce de resistance wheels up to the table: the prime rib trolley. Meanwhile, Korean-inflected steakhouses rank in their own category in NYC, as prime cuts are rubbed with shio kombu and koji at Gui Steakhouse and lamb chops are slicked with ssamjang at Golden Hof - Korean Bar & Grill (recently rebranded from NY Kimchi). Even this year, the title of the best steakhouse in the world went to the ever-buzzy Korean BBQ-slash-steakhouse that is Cote. Another global leaning steakhouse made its debut in midtown this summer and the influence here is all Mexico. Last month, Rockefeller Center welcomed Cuerno to its ranks, opening its doors on June 19. From co-founders Alberto Martínez and Victor Setién of the Costeño Group, the steakhouse pays tribute to Mexico's culinary traditions, paying particular attention to its roots in live-fire grilling. 'Bringing Cuerno to New York City has been a longtime dream," said Martínez in a press release. 'This opening represents the heart of who we are and where we come from. It's a tribute to our roots, our culture, and the flavors we grew up with, and it gives us the opportunity to share the true spirit of Mexican hospitality with the world.' The interior is certainly a handsome find with light woods intermixed with brick elements, curved booths wrapped in tan leather and an illuminated wine cellar stocked with varietals from the homeland of Mexico. It's all framed by a mural from Saltillo-based artist Federico Jordán that sits in the dining room, fashioned from tiles made of soil that comes from northern Mexico. But that's just a feature of one of the dining rooms as Cuerno houses over 200 seats across its bi-level property, including a lower level for seating with a corner dedicated to private dining and an outdoor patio right out front. Putting the brand's philosophy of 'el servicio más chingón' to practice, each table starts with a complimentary frozen hibiscus margarita. It's then followed by a tray of chips and salsas, plural, as five different types hit the table, including a smoky matcha salsa. Shareables continue with Chihuahua cheese and chorizo-topped Queso Fundidos, salads that sub croutons for bits of fried pork chicharrón and cold hamachi slices lashed with chile chiltepín. There's an entire section dedicated to tacos, be it the thinly sliced ribeye that nods to Mexico's Taco el Chingón or the golden-fried, bite-sized branzino option, cooked Baja-style. Yet, the flashiest of them all goes to the Taco Taquero. More of an experience than just an entree, the $38 tacos include a tableside presentation where a chef chops pearl onions and ribeye steak together before spooning fire-roasted bone marrow over it. But make sure to hold onto the salsas to dress up your tacos, your way. However, if you'd rather have a steak outside of the confines of a tortilla, you can have that too. Aged for 24 days, steaks are prepped in the kitchen's Josper Charcoal Oven, an imported Spanish grill with the ability to caramelize and imbue smoke on veggies and proteins alike. USDA Prime cuts find their way through the smoke in the flame, as the kitchen turns out Ribe Eye a la Sal and Tomahawk, both crusted in Colima sea salt, and the short rib, slow roasted over a 12-hour period. By the time the meal ends, you may think you are full. But we implore you to save, or really, make room for the Pastel de Campechanas. One of the more popular desserts, evident by its constant appearance on trays and tables throughout the restaurant, the massive, caramelized puff pastry comes with a complement of vanilla ice cream, candied pecans and a heavy helping of dulce de leche.
Eater
02-07-2025
- Entertainment
- Eater
The Korean Fare Is the Star of This Times Square Steakhouse
Sungchul Shim quietly opened Gui Steakhouse inside the Times Square William Vale Hotel this past winter. And while steakhouses aren't usually my thing, the food here is too good to ignore: dishes are precise and balanced, reflecting the skills of the chef. Shim, after all, is behind Kochi, the Korean tasting menu spot he opened in Hell's Kitchen in 2019, and Mari, the inventive hand roll counter that followed two years later. Both have Michelin stars. Following that duo, Shim opened in 2023, a more casual Mari spinoff, and DonDon, a buzzy Korean barbecue joint. Gui marks a stylistic pivot: For a chef whose restaurants are definitively modern Korean, an American steakhouse in Midtown's most touristy neighborhood feels, at first, like an outlier. Much like Daniel Boulud's new (showier) Flatiron steakhouse, La Tête d'Or, peppered in French influences, Gui – with its three separate spaces, the first floor bar, the second floor main dining room, and the not-yet-open omakase room – is rooted in an American steakhouse tradition, woven with Korean accents. On the menu, the mignonette is made with makgeolli for the raw bar. The brioche comes with a jocheong-seasoned butter. There's galbi as well as a porterhouse among the meat cuts. Dishes reflect Shim's precise, technique-driven style, which was honed at some of the city's most acclaimed fine dining restaurants (he cooked under Thomas Keller at Per Se, at Le Bernardin with Eric Ripert, and later at Neta). While Times Square gets a bad rap — even though there are good restaurants all over the neighborhood — Gui's food is a draw: particularly when you're with a group that includes a range of conservative to adventurous diners. The vibe: The setting wears an anywhere-in-the-world anonymity with its neutral dining room and private, dimly lit seating. Jazz plays softly. The bar on the far wall glows. It's not scene-y, nor is it a design marvel, which reinforces why you're here: to get out of the mayhem that is Times Square and to eat very good food. The service is tight, too, with pacing that's closer to fine dining, but less officious. The food: Gui runs on a choose-your-own-adventure setup. You could settle in at Bar 92 downstairs for cocktails and a brief menu of oysters, hamachi, and burgers (beef or shrimp: $26, $23). Upstairs, it's a mix of steakhouse hits and Korean dishes that feel dialed up and personal. But the crown jewel might end up being Hwaro, the omakase-style counter set to open this fall. Picture a 22-seat circle around a custom grill and oven, with course-by-course ceramicware and mother-of-pearl inlay accents flown in from Korea. If what Shim's doing now at Gui is any hint, it's going to be something special. On the steakhouse side, Gui delivers the classics with polish, showcasing meat from Creekstone Farm in the dry-age case behind the host stand. The bone-in rib-eye arrives nicely charred, deeply savory, and sliced tableside ($89). The prime rib marinates in shio kombu with a koji crust. Sides include two potato options — mashed with Comte or rosti with yuzu creme fraiche ($12). The eggplant katsu is a good pick, with celery root and tomato ragout ($12). Creamed corn is mac-and-cheese-like with a cheddar-miso mornay ($12). And a common side, pea leaves ($18), was recommended by the server as a dish she eats as often as she can, for good reason. Skip the steak, and you're still in for a great meal. Shim's mom ships him meju (fermented soybean blocks), gochugaru (chile powder), and yeotgireum (malted barley) so he can make his own soy sauce, doenjang, and gochujang from scratch: That attention comes through in every dish. In that vein, Korean offerings read like comfort food for the fine-dining crowd. There's the crispy-edged dolsot bibim bap with the extra umami of seaweed ($21) or a creamy uni add-on ($25). Thin-sliced chadol wagyu brisket is another option ($23). (This was the dish I was most thrilled to eat the next day for leftovers.) The doenjang jjigae with clams and fermented soybeans is elegant, stocked with clams ($15). If you're here with a friend, also order the sundubu jjigae, with chadol brisket and soft tofu and a chile kick ($15). Shim's version of the humble dan dan noodles, dressed with roasted peanuts and Sichuan chile pork, is arguably better than most around town. And while the kimchi waygu fried rice topped with bacon and fried egg might be a bit redundant ($32), the kimchi is so terrific that it makes the dish. For dessert, there's a wild coconut pineapple gochujang panna cotta, a yuzu baked Alaska, and a mousse with ssamjang caramel that's truly a black and white dish ($17 to $19). Gui feels less like a Times Square steakhouse and more like a proving ground for one of New York's standout Korean chefs: that it happens to be located in one of the city's most notoriously touristy neighborhoods might just be part of the trick. Good to know: If you're solo or with just one other person, head to the upstairs bar and order all the Korean dishes toward the bottom of the menu. The prices are fair, the flavors are memorable, and — if you're anything like me — you'll walk away quite pleased.
Time Out
24-06-2025
- Entertainment
- Time Out
Gui Steakhouse
Nearly everything chef Sungchul Shim touches turns to gold. Or, in this case, Michelin gold, as Mari and Kochi have consistently ranked in the Guide (as well as achieving high marks on ours). He hopes his latest, Gui Steakhouse, will follow suit. Debuting in the Theater District in February of 2025, Gui Steakhouse feels like a classic steakhouse imbued with chef Shim's Korean heritage. The experience starts in the basement with Bar 92. With its oolong-infused and baijiu-based cocktail menu, the bar serves as its own standalone hang, pre- or post-theater, or an adequate middle ground if members of your party are running late. The host will shoot you up to the second floor via elevator once your entire party has arrived, and then, once the bell dings, the doors will open to a row of fridges that glow with steaks of various ages—signaling your arrival to the main event. The interior channels sophistication over stuffiness, pleasing the eye with curved blue-ish green leather banquettes, shoji screens and a soft glow of hovering globe lights. Found in touches around the main room and a fixture of the bar downstairs, the iridescent mother-of-pearl inlays sourced from Korea add an elegance to it all. If you happen to sit near the open kitchen, it's easy to catch the steady figure of chef Shim in the stark white light, hard at work. Classic fixtures of the steakhouse experience remain here, be it oyster towers, caviar service and, naturally, steak. But unlike the others who simply hawk butter and meat, Shim's steakhouse adds a touch of Korean flair. Mignonette is stirred with makgeolli and head-on shrimps in the Mala Gambas are baked in a Sichuan peppercorn sauce. The USDA prime rib is rubbed in shio kombu and koji before being grilled over wood and Bijangtan (traditional Korean charcoal), resulting in a crust with a tell-tale bit of funk. Fill the table with a few shareables, such as the bubbling Sundubu Jjigae with brisket in a chili-slicked sauce, or the kimchi Wagyu fried rice, featuring a fried egg that begs to be stirred alongside juicy cuts of prime beef. Coming off of an afternoon matinee? The steakhouse offers a killer lunch special: unlimited charcoal-grilled steak, fries and a salad that will only run you $23. If your hunger extends beyond meat and potatoes, the three-course Power Lunch Menu, priced at $37, includes a dry-aged burger made with prime beef as the main course, along with a choice of starter and dessert. Speaking of dessert, we'd highly recommend the black and white mousse. Dusted with cocoa powder, the incredibly airy mousse hides ribbons of gooey jang caramel, making it that much harder to share.
New York Post
02-06-2025
- Entertainment
- New York Post
See what's on the menu at 3 of NYC's hottest new restaurants for summer 2025
Three fascinating new restaurants have opened their doors in New York City, just in time for summer. One elevates the pre-theater dinner dining scene for those looking for a great meal before Broadway, another lifts any occasion to the point of the divine, and the third is a new steakhouse from famed chef Daniel Boulud. All three must be experienced to be believed — by foodie locals and visitors alike. Gui Steakhouse | 776 Eighth Ave. 3 For an unforgettable appetizers and classic Korean dishes, check out Gui steakhouse, a new restaurant in the Theater District. Gui Steakhouse Advertisement This midtown Korean steakhouse looks unassuming from the outside — and even on the first floor where it seems like it is just a bar in the theater district. However, once you enter the elevator to the second floor, you are transported to an elegant, intimate setting where the perfect pre-theater meal awaits. But while Gui is a steakhouse — and the 34 oz. aged porterhouse grilled over binchotan charcoal was delicious — it's the starters and accoutrements that shine the brightest. Advertisement The Menbosha-gochugang remoulade shrimp toast served with sambal aoili topped off with amber kaluga caviar made my dinner companion and I groan in delight, and the Hwe Muchim, a take on hamachi crudo — cam as a papaya salad and leche de tigre topped with fermented cod powder and fresh chives. Afterwards, we dove into the mandoo, a gyoza with beef galbi and dried aged prime rib glass noodles and served with nuoc cham sauce. And don't forget to order the kimchi fried rice — complete with wagyu bits, sausage and house-made kimchi served with a fried egg on top. Gui is a steakhouse like no other in New York and should become a new staple in the theater district. Advertisement Joomak | 401 West St. 3 Ten courses and a luxury hotel experience? That's what's on offer at the new location of Michelin-starred Joomak. Andrew Sokolow For one of the most creative, innovative and just astounding dining experiences in New York, head to the new Joomak restaurant inside new luxury hotel The Madison Hudson, in the far West Village. Advertisement Chef Jiho Kim just opened up this new iteration of his Michelin-starred restaurant Joomak Banjum and, while it is pricey — it is worth every penny as each dish is intricately created by the master in the kitchen and perfectly paired with crafted cocktails … all served meticulously by a Per Se trained staff. The night I went, I had the $280, 10-course meal which included caviar served over a dill custard with Meyer lemon, white asparagus and mussels; Kanpachi (fluke) with cucumber pickled shallot and cucumber sorbet; seared scallops paired with black truffle, leeks, almond cotta and brown butter sabayon; king crab with a risotto, pickled Serrano, and fresh peas as well as a wagyu dish with grilled abalone and black truffle ponzu sauce. The overall feeling is that this wasn't just a meal, it was an experience. A visual, edible, feast like I have never had before. The only thing that rivals the food and the service is the room's ambience — made to feel as if you were a coveted guest in a chic home, the fireplace is lit and the few tables that there are (we counted seven) add to the intimacy. If the $280 tasting menu is too pricey, there is always the new bar menu which, as with the regular menu, changes frequently due to ingredient availability and chef creativity. But recent highlights included kampachi with razor clams, steelhead trout with English peas levain spaetzle and bacon broth as well as an American wagyu hanger steak served with Montauk red shrimp and gem lettuce. There are only five seats at the bar, so book now. La Tête d'Or | 318 Park Ave. S. Advertisement 3 A newcomer to the Flatiron District, French steakhouse La Tête d'Or is already becoming one of NYC's most difficult-to-secure reservations. Evan Sung Daniel Boulud's opulent new steakhouse in the Flatiron District has only been open just a few months, but already has a waitlist for reservations on Resy with over 1,000 people hoping to score a seat. And with good reason. Named for a park in Boulud's hometown of Lyon, France, the David Rockwell-designed restaurant is a masterpiece that has already earned a spot on Michelin's best steakhouse list. Advertisement The surf and turf menu is simple but the prime rib, slowly cooked for hours and sliced on a roving trolley tableside is quickly becoming a staple, as is the Caesar salad (made at the table) and the lavish seafood tower. Rivaling the food is the wine menu, full of rare Bordeaux and other delectable French offerings. The room itself is glamorous, grand and while technically huge, seems intimate due to table placement, wall drapings and perfect staging. In an already crowded field, La Tete D'Or is destined to become one of the city's top steakhouses.
