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New York Post
4 days ago
- 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.
Forbes
09-05-2025
- Entertainment
- Forbes
New York's Joomak And Hear & There: 2 New Asian Tasting Menu Displays
American Wagyu Hanger served with Montauk red shrimp and gem lettuce, along with Sichuan pepper au poivre at Joomak's new R&D Bar. It isn't easy to find Joomak, the fanciful, Korean/American tasting menu restaurant that opened a few months ago. It's tucked into the similarly hidden small hotel Maison Hudson which overlooks that river on the edge of the West Village. First you have to pick the correct entrance-the other is for the residences-then head upstairs and go beyond a recessed door. That then leads to the suave, intimate (27 seats) grey and burgundy toned room with soft banquettes, a very subtle backdrop to the creative, colorful and vibrantly flavored lineup of dishes to follow. The intimate dining room at Joomak. The chef/owner behind it all is Jiho Kim who won a Michelin star for his previous restaurant Joomak Banjum which he created with two partners and which was critically lauded for its Korean cuisine tasting menus. Now flying solo and dipping into his visually inventive background as a pastry chef for Gordon Ramsay and for The Modern, he's retaining the tasting menu concept but is refocusing the menu as New American/New York with a Korean overlay. Norwegian King Crab with Kani Miso Koshihikari (crab miso with Japanese rice) and Pickled Serrano/ The eight courses begin with an amuse-bouche containing definite New York touches including a King Salmon Everything Bagel plus a suggestion of a smash burger but composed of the fatty tuna Otoro, egg yolk gelee and Choux pastry and an A5 Wagyu & Hokkaido Uni Sando. Among the fish courses that follow: Golden Osetra Caviar, a savory spin on a dessert he served at The Modern with caviar on top of dill custard with Meyer Lemon, White Asparagus and PEI Mussels; Kanpachi with Rhubarb Hibiscus Dongchimi (radish water kimchi), Radish and Avocado; and Norwegian King Crab with Kani Miso Koshihikari (crab miso with Japanese rice) and Pickled Serrano. Squab Foie Gras Royale with Rillettes Stuffed Morel and Shallot Puree. Following the seafood, the menu offers a choice of A5 Wagyu with Grilled Abalone, Candied Hon-Shimeji, Black Truffle Ponzu, Braised Abalone and Hon Shimeji Mushrooms or Squab Foie Gras Royale with Rillettes Stuffed Morel and Shallot Puree. For dessert, Kim has created new versions of two of his past successes: Banana Bread Pudding with Salted Caramel and Milk Chocolate Sorbet and Coconut Mango Shumai with White Rum and Lime. A vegetarian tasting menu is also available. Steelhead Trout with grilled English peas, levain spaetzle, and bacon broth at Joomak's R&D Bar. Diners who would prefer an even more adventurous, smaller (and correspondingly less expensive) menu can now take a seat at Joomak's five seat R&D Bar. The five course daily changing menu is fashioned by inspiration and available ingredients; among the dishes that might turn up: Kanpachi with Razor Clam, Ramp Ponzu, and Sourdough; Steelhead Trout with Grilled English Peas, Levain Spaetzle and Bacon Broth and an American Wagyu Hanger served with Montauk Red Shrimp and Gem Lettuce, along with Sichuan Pepper Au Poivre. A selection of otsumami plates and cocktails at the front cocktail bar of Hear & There. Over in Williamsburg, Hear & There is another restaurant that isn't easy to find but is worth seeking out for a top quality Japanese omakase. For one, there's no sign and if you do figure out which door to open, it looks like it's just a cocktail bar. The front room is, it's a self-contained bar also worth checking out because it's run by Larry Gonzalez, an alum of the groundbreaking bar PDT, and features creative cocktails that feature unusual combinations and various seasonal botanicals and fruits. (Among them: Replay, a mix of Haku vodka, St. Germain Elderflower liqueur, blueberry shrub and lemon-cinnamon vanilla foam and High Frequency, a mix of pisco, shiso leaf, lemon cordial, snap pea syrup, pineapple and grapes.) Classic cocktails and otsumami (Japanese small plates) such as BBQ Glazed Wagyu are also served. An uni course at the Hear & There omakase. Behind the sliding door in the back is the 22 seat omakase counter offering a 14 course selection that is spaced out over a two-hour seating. The courses change daily but typical options include four otsumami plates such as Forbidden Rice Sourdough Toast with Pickled Sawara (Japanese Spanish mackerel), Spring Cultured Butter, Fennel and Radish Salad with Fresh Horseradish; Wagyu Ribeye, with Blistered Gooseberries, Maitake Mushrooms, and Charred Dandelion Greens with a Calamansi Jus and Kombu Jime Fluke with Shio Kombu Oil, Smoked Trout Roe, Pickled Cucumber and Ginger, finished off with a Coconut Tumeric Snow. One of the nigiri courses in the Hear & There omakase. Eight selections of seasonal Nigiri follow such as Akami (lean tuna) with Shiitake Mushroom and Almond, Sakura Buri (wild caught yellowtail) with Binchotan Roasted Poblano Peppers and Butter and Hotate (thinly sliced raw scallops) with Yuzu Oil. The menu wraps up with Eel, Tamago (egg omelet) and Cucumber Nigiri along with soup and Creme Fraiche ice cream with Yuzu Curd and Toasted Sesame Crumble topped with Osetra Caviar for dessert. Plus, as diners proceed course to course, they have a musical accompaniment: a specially designed acoustic system that is the perfect median between absolute silence and screaming level decibels. The volume is easy to hear but also talk over. Given the quality of the food presented, comparing notes is something diners will want to do. The omakase counter at Hear & There.
