Renowned Los Angeles restaurant Jeong Yuk Jeom has arrived on the east coast, the Korean Barbecue eatery from brothers Jaeyong and Andrew Son offering New Yorkers a dynamic dining experience with elaborate cuts of beef for DIY grilling at tables.
Meaning ‘butcher shop’ in Korean, Jeong Yuk Jeom opened this Valentine’s Day in the heart of Manhattan‘s Koreatown. Having gained a cult following as a top destination for Korean barbecue over in Los Angeles, the New York incarnation is set over two storeys with 32 seats on the first floor and 143 on the second (also home to semi-private dining room.)
The BBQ selection showcases a variety of premium-grade meats and seafood offered à la carte or in ‘platters,’ which are perfect for groups of two to six. The extensive selection of beef cuts include prime dry-aged tomahawk, American wagyu ribeye, prime dry-aged ribeye, and A5 NY strip; all accompanied by pickled vegetables, herbs, lettuce wraps, and condiments ranging from savoury sauces to fine salts. Diners can also chow down on signature dishes and Korean classics including wagyu beef tartare sushi, yuzu tomato burrata, braised black cod and a selection of traditional Korean stews.
Guests are immersed in a dynamic atmosphere, greeted by a refined bar, a sleek, neon-lit meat case, and an intimate dining space. A striking staircase wrapped in LED screens and pulsating with music videos leads to the second floor; heightening anticipation for the bold flavours and energy that define the experience. The bi-level space blends Korean modernism with a hip, industrial aesthetic befitting of the Big Apple. The second floor dining room features rows of opulent banquettes, each enhanced with charcoal setups for grilling in the middle.
Elevating Korean barbecue through meticulous attention to quality and tradition, Jeong Yuk Jeom brings an elevated experience to the heart of NYC’s Koreatown.
Jeong Yuk Jeom New York Photography, Melissa Hom.
