Sungchul Shim has made his mark once more in New York’s culinary landscape with the opening of Gui Steakhouse in Times Square this winter.
Despite the reputation steakhouses have for being somewhat predictable, Gui offers a remarkable dining experience that showcases Shim’s culinary expertise and creativity.
Chef Shim, who has previously earned acclaim at Kochi and Mari, both of which are Michelin-starred restaurants, branches out with this venture into a more traditional American steakhouse atmosphere.
Gui Steakhouse, located at the Biltmore on 776 Eighth Avenue, represents a stylistic shift for a chef known for modern Korean offerings, transitioning instead to the steakhouse concept in the heart of Midtown’s bustling tourist scene.
Gui maintains its identity as a steakhouse while incorporating Korean elements into the dining experience.
The establishment features three distinct areas: a first-floor bar, a second-floor main dining room, and a not-yet-open omakase room.
Shim’s focus on executing precise, well-balanced dishes draws from years of experience fine-tuning his technique in some of New York’s finest kitchens, having worked under renowned chefs like Thomas Keller and Eric Ripert.
Notably, the menu reflects a mixture of classic steakhouse fare and Korean dishes, creating a diverse array of options for diners.
Although Times Square often receives criticism for its tourist traps, Gui stands out with its food, designed to appeal to both conservative and adventurous eaters alike.
The dining ambiance is intentionally subdued, featuring a neutral decor that allows the food to take center stage.
Soft jazz plays in the background as patrons escape the chaos of Times Square to indulge in expertly crafted cuisine.
The service at Gui is commendable, offering attentive but relaxed pacing reminiscent of fine dining without the accompanying pretentiousness.
Gui operates on a flexible dining concept, allowing patrons to customize their experience according to preference.
Bar 92, located on the ground level, offers a selection of cocktails along with a concise menu of oysters, hamachi, and burgers.
For a more comprehensive steakhouse experience, guests can venture upstairs where they will find a mix of traditional steakhouse items and personalized Korean dishes.
Excitingly, an omakase-style counter named Hwaro is set to open this fall, featuring a unique dining format that emphasizes course-by-course presentation.
Gui showcases high-quality meats sourced from Creekstone Farm, prominently displayed in the dry-age case.
Signature dishes include a beautifully charred bone-in rib-eye, served tableside, and a prime rib that’s marinated with shio kombu and coated in a koji crust.
Accompanying sides, such as mashed potatoes prepared with Comte or a Taiwanese-style rosti with yuzu creme fraiche, are recommended at $12 each.
The eggplant katsu stands out, served with a rich celery root and tomato ragout for $12.
Creamed corn is also a highlight, featuring a mac-and-cheese-like cheddar-miso mornay for $12.
Although the side of pea leaves comes in at $18, it has been suggested by staff as a must-try item.
Even for those who opt not to indulge in steak, the menu still provides ample options for an unforgettable meal.
Shim uses high-quality ingredients and authentic Korean flavors in his dishes, a testament to his dedication as he receives shipments of traditional fermented ingredients necessary for crafting his own soy sauce, doenjang, and gochujang from scratch.
This commitment is reflected in various items across the menu, which reinterpret classic Korean comfort foods to suit a fine-dining audience.
Standouts include the dolsot bibim bap, which features crispy edges complemented with seaweed and can be accompanied by a rich uni add-on at $25.
The thinly sliced chadol wagyu brisket at $23 is another must-try, and diners rave about the refined doenjang jjigae, featuring clams and fermented soybeans for $15.
If dining with a companion, the sundubu jjigae comes highly recommended, packed with brisket, soft tofu, and a delightful chile kick, also priced at $15.
Shim’s creative take on dan dan noodles, adorned with roasted peanuts and Sichuan chile pork, has proven to be among the best in the city.
While the kimchi wagyu fried rice, crowned with bacon and a fried egg, might appear redundant at $32, the quality of the kimchi elevates the dish.
For dessert, patrons can indulge in unique offerings like a coconut pineapple gochujang panna cotta, a yuzu baked Alaska, or a mousse topped with ssamjang caramel, priced between $17 and $19.
Gui Steakhouse ultimately serves as a culinary showcase for Chef Sungchul Shim’s talent, shining in a location often viewed as mere tourist territory.
For those dining solo or in small pairs, the upstairs bar provides an ideal setting for indulging in the Korean dishes towards the bottom of the menu.
With fair pricing and an array of memorable flavors, diners are sure to leave delighted.
Gui certainly proves to be an exciting addition to the New York dining scene, affirming Shim’s reputation as a leading figure in the culinary arts.
image source from：ny
