The latter is slated to open July 6, and all menus will now include additional charcoal-grilled selections to mark the occasion. For those keeping track, that makes three reservation options inside Corner Bar inside Nine Orchard - Bar Room, Patio and Dining Room. Īlso now accepting reservations is The Dining Room, Corner Bar’s upholstered-banquette expansion (Lower East Side). space of dearly departed Cafe Loup, plans to open for business this Saturday and has started taking reservations. → ROSCIOLI WATCH: An early spy at restaurant of the summer contender Roscioli NYC (Soho) tips us, “It is indeed (at least) two different restaurant experiences, with the upstairs serving as an a la carte alimentari (all of which is still getting its finishing touches), while the downstairs holds the fixed-menu main dining room (above) - and, down a few more steps, a private dining room that seats up to 16 in a vaulted-brick side chamber.”Ĭecchi’s (Greenwich Village), the new restaurant in the West 13th St. → Meju (Long Island City), 5-28 49th Ave., Tock It may be hard to find, but Meju won’t stay hidden for long. On a recent visit, the final course was like a dream of a typical Korean home-cooked meal - a simple bowl of steamed white rice, Berkshire pork belly bathing in a 10-month-aged kimchi sauce, a sunny-side-up egg, and a plate of gim (short seaweed sheets). In service to the science at work, plates are refreshingly modest, not delicate or tweezered.
Other marvels of chemistry dazzle throughout the $185 tasting menu. After being bottled up for years, all of his jangs (fermented sauces) are ready for their close up - including the 128-year-old ganjang (soy sauce), a salty, layered, dark hole of a condiment which the chef brushes onto black throat sea perch and beef tenderloin fritters. Kim, who earned a Michelin star at Danji and also owns Little Banchan Shop, is a master of fermentation. In the back of Long Island City's acclaimed Korean takeout storefront, Little Banchan Shop , there's a hidden door, which opens into a dimly lit hallway, which will lead you to Meju : a grand, eight-seat room with 15-foot ceilings and a glowing-research-lab vibe, where chef Hooni Kim is turning out some of the most exciting Korean food in the city.
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