Visited in August 2025
Dinner
Rating: Three Michelin Macarons
I reserved at the bar again because, after a fancy lunch with four courses, there was a big chance that we wouldn’t be able to go for the full menu.
The red MTA line 1 brought us to Franklin street and after a short walk direction west we reached the restaurant. This time we had two places at the left end of the bar. Bartender Josh welcomed us warmly. For the beginning, we ordered a cocktail and a mocktail, and selected each two courses from the à la carte menu. We were going for the hitlist of the last visit in February.
Banchan
Kong Guk, Yukhwe, Yun-dubu, Hwemuchim, Joomukbap, Baesook Tartlet
This variety of nibbles was very good, with the tatar and the crustade as highlights. The foie preparation on top right is special with the Asian pear but could serve with its sweetness also as petit four afterwards.
Scallop
Squid Ink Nurungji, Citrus Emulsion
A must-have for a scallop lover. Scallop of very good quality and optimal preparation. Truly Korean influence to be seen on the black rice, and a good combination with the citrus-infused emulsion too.
Yellowtail Kimbap
Truffle Rice, Crispy Seaweed
Still a fantastic dish on a true three macaron level, so good that my dinner companion ordered it too as the next course.
Now, we were going to order new things. The service told us that it will take some time until our “main courses” will be served.
Galbi
Gondre Barley Rice
Galbi is Korean-style grilled short rib. Gondre is a thistle (Distel) grown in the mountain regions of Korea. The carbohydrate base was not only rice but a mixture with barley (Gerste), which gives it a better bite. It came with mushrooms on the main plate, the size and form of which were between oyster and enoki mushrooms. Two satellite bowls were saved with it: a layered kimchi with white cabbage and layers of Asian pear, and a salad with lamb’s salad, sliced champignons, a few other fruity pickle ingredients, and mustard vinaigrette. I liked my main course very much.
It took much longer for this to arrive at the bar. For me, the time was bridged by another glass of 2024 Grüner Veltliner “Zöbinger”, Barbara Öhlzelt, Kamptal, Austria, on the house.
Carrot
Carrot Cake, Pecan Praline, Cream Cheese Mousse, Black Tea Ice Cream
This time, we ordered dessert. Only the central carrot from the little beet garden was harvested. Earlier in the menu service asked if it was my companion’s first time in New York. This information was nicely used for the plate the carrot ended on.
Strawberry
Oat Yuja Bingsu
I decided for something new and seasonal on the menu. Bingsu is a Korean milk-based shaved ice dessert, Yuya = Korean for Yuzu. I liked the dessert with its freshness and uncommon texture very much. The tastes of the different ingredients fit very well together.
I approached Josh early in the menu about a cocktail I had instead of dessert at my last visit. Showing him the picture, it was identified as a yuzu daiquiri. His mate behind the bar mentioned that Josh has composed some others as well, with banana or watermelon as leading flavours. He wanted to let me taste and short time later two other “containers” stood in front of me.
Both were good. The banana flavor better paired with the alcohol. The watermelon taste had less chance, so it tasted more alcoholic. Remarkable, the nice “glass” in which it was served. Josh got the inspiration for this from a snack in fish form.
I recommend all three daiquiris, but my personal favorite remains the yuzu one.
The dinner ended with petits fours.
I did not take notes about the choux, macaron, and the other two mignardises. They were good.
Summary
We left the restaurant in a very good mood. Great food and warm and friendly service, going the extra mile, which makes guests happy. I had a short, interesting chat with Angelo, the Maître D’. I am looking forward to future visits. There are still more unknown courses to explore and highlights of the two evenings I had here, and I like the hospitality you experience here.
Website of the restaurant: Korean Restaurant – Jungsik New York
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