Latest news with #UrimatHospitality
New York Times
08-07-2025
- Business
- New York Times
In Koreatown, Musaek's Menu Looks to the Sea
Opening The Korean name of this restaurant means 'colorless.' It defines the cocktails, including clarified milk-washed options, served in the 12,000 square foot warmly decorated basement space. It is the third component (with Howoo and Dubuhaus) of a cluster of restaurants by Urimat Hospitality on two levels on the edge of Koreatown. The menu, by the executive chef Lenny Moon, whose credentials include Jungsik, looks to the sea with spicy shrimp crackers (tasty fried shrimp heads), and fish and chips made with shishamo, similar to smelts, served with white kimchi slaw. 6 East 32nd Street, B1 (lower level), 917-952-9490, Putting the Mexican larder on a world stage is what the restaurateur Gaz Herbert, who was born in Cuernavaca near Mexico City and has worked in London and New York, has in mind at his intimate replacement for Flynn McGarry's Gem Wine. The head chef, Scott McKay, shares his vision. They've devised mussels with corn custard and potato; striped bass aguachile; lobster with herbs; and sweetbreads with pineapple and tortilla. Desserts include a chocolate and guajillo torta. For now alcohol is only beer and wine, including Mexican, with a full license pending. The room showcases contemporary art from Mexico City. 116 Forsyth Street (Broome Street), 646-988-9678, Kate Kaneko is an tactician, planning to establish morning cafes in restaurants that are open only in the evening. Her debut is at Sandro's on the Upper East Side. A menu of coffees, matcha drinks and teas, and pastries like miso caramel buns, croissants and gochujang scones, are served from 7:30 a.m. until 2:30 p.m., Monday to Friday. 322 East 86th Street, Branches Wylie Dufresne has added another slice of his pizza to the Domino Park complex in Brooklyn. Here the setup will be traditional, selling and serving whole 16- and 20-inch pizzas, slices and soft serve to go or to eat in at tables, indoors and out, and at a counter overlooking the kitchen. Later this summer another outlet is coming to the Hugh, a food hall in Midtown. Domino Park, 320 Kent Avenue (South Third Street), no phone, Williamsburg, Brooklyn, An underpinning of sourdough crusts distinguishes this Bushwick pizzeria that now has an East Village location. Here the chef has added making St. Louis-style thin crust 'tavernetta' pies with toppings that go from classic to Hawaiian. Traditional Italian fare rounds out the menu and the wines favor natural techniques. 176 Second Avenue (11th Street), On the Menu Want all of The Times? Subscribe.
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.
