Chef Junghyun Park's 14-seat counter in NoMad runs the most ambitious Korean tasting menu in New York City. Two Michelin stars, ten courses, $385 set price.
Signature dishes: Hanwoo beef tartare, Korean tasting menu
Must order: The full tasting; ordering anything off it misses the point.
Tip: Reservations open 60 days in advance on Tock at midnight; set an alarm. Wine pairing or non-alcoholic both excellent.
Address: 104 East 30th Street, New York, NY 10016, New York City
Daniel Humm three-Michelin-star Madison Square room serves an 8 to 10 course tasting in New York City. The menu reverted to offering fish, meat and a fully plant-based path in October 2025; $385 per person.
Signature: Plant-based tasting menu, Honey-lavender-glazed duck
Order: The signature tasting; no a la carte.
Tip: The bar room at EMP serves an abbreviated menu without a multi-week wait. Dress code: smart casual, jacket recommended.
Simon Kim's Flatiron Korean steakhouse holds a Michelin star for tableside grilling in New York City. The Butcher's Feast at $74 a head is the calibrated order.
Signature: Butcher's Feast, Dry-aged ribeye
Order: The Butcher's Feast: four cuts, banchan, stews, egg souffle.
Tip: Sit at the counter overlooking the grill for the full theatre. Wine list is unusually deep for a Korean room.
Daniel Humm three-Michelin-star Madison Square room serves an 8 to 10 course tasting in New York City. The menu reverted to offering fish, meat and a fully plant-based path in October 2025; $385 per person.
Signature: Plant-based tasting menu, Honey-lavender-glazed duck
Order: The signature tasting; no a la carte.
Tip: The bar room at EMP serves an abbreviated menu without a multi-week wait. Dress code: smart casual, jacket recommended.
Simon Kim's Flatiron Korean steakhouse holds a Michelin star for tableside grilling in New York City. The Butcher's Feast at $74 a head is the calibrated order.
Signature: Butcher's Feast, Dry-aged ribeye
Order: The Butcher's Feast: four cuts, banchan, stews, egg souffle.
Tip: Sit at the counter overlooking the grill for the full theatre. Wine list is unusually deep for a Korean room.
Chef Helen Nguyen's Orchard Street Vietnamese kitchen in New York City runs sharp central-Vietnamese cooking: bun bo Hue, com tam, banh khot in clay pots.
Signature: Bun bo Hue, Banh mi
Order: Bun bo Hue with extra cha lua.
Tip: Lunch is the easy seat. Dinner books fast on weekends; Tuesday evenings are quiet and full menu still runs.
Wu's Wonton King on East Broadway carves a $58 Peking duck table-side in New York City. Big rooms, Lazy Susan service, two-bird minimum on busy nights.
Signature: Peking duck, Wonton soup
Order: Peking duck, three courses; wonton soup to start.
Tip: Order the duck when you book; same-day requests are routinely refused. BYOB with a small corkage.
Nan Xiang on Prince Street in Flushing pleats soup dumplings to 18 folds in New York City. Pork, pork-and-crab, and a green truffle-pork basket on weekends.
Signature: Soup dumplings, Pork-and-crab xiao long bao
Order: Pork-and-crab xiao long bao, basket of eight.
Tip: Take the 7 train to Flushing-Main Street; the room runs 60-minute waits at lunch. No reservations; expect a buzzer.
The two Franks have served Brooklyn-Italian on Court Street in New York City since 2004: handmade pastas, escarole salad, sausage cavatelli in a garden out back.
Signature: Cavatelli with hot sausage, Meatballs
Order: Cavatelli, hot sausage, brown butter and sage.
Tip: Sit in the garden in warm weather. The meatballs over polenta is the second pick if cavatelli has sold out.
