Jung Sik

Korean-born Jung Sik Yim honed his haute-cooking chops in New York (at Aquavit and Bouley) and Spain (at Michelin-starred Zuberoa and Akelarre), before returning to his hometown of Seoul to open the first location of Jung Sik to much acclaim. He circles back to New York with this spin-off of the Korean restaurant—a wood-paneled 55-seat spot decorated with small hanging globe lights and an undulating ceiling—in the former Chanterelle space. His background in fine dining and cutting-edge kitchens is reflected in the five-course tasting menu (there are no à la carte options). The bill of fare is composed of mostly signature dishes from the Seoul original, like the Five Senses Pork Belly (confited and seared pork with a potato puree and pickled greens), alongside one or two plates exclusive to New York, such as slow-cooked Long Island duck breast roulade.