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Han Joo Brings Tabletop Korean Barbecue to St. Marks Next Week

Photos: Nicole Guzzardi

Han Joo, the Korean barbecue joint that’s been going into the Sox in the City space on St. Marks Place, will open Tuesday.

According to manager Kitae Um, the Manhattan offshoot will serve the same menu as the Queens original, with one addition: soju cocktails.

Oh, and there’s one other big difference. “This space is a lot more trendy,” said Mr. Um, “and even has a bar.” A sleek marble bar, at that, with hot red stools.

Each of the 22 tabletops is equipped with a grill where chefs will prepare food as visitors dine. Check out the no-joke ventilators via The Local’s slideshow.

Han Joo, 12 St. Marks Place, near Third Avenue

Han Joo Korean Barbecue Shooting for Opening Next Month

IMG_1223Stephen Rex Brown Han Joo is close to opening, pending city

A popular Korean barbecue joint in Flushing, Queens aims to open an outpost on St. Marks Place next month.

Co-owner Daeyoung Kim said that construction of the East Village location of Han Joo is on schedule, but that he was still waiting on an assortment of city permits. Previously, a sock shop named Sox in the City occupied the space at 12 St. Marks Place.

Taking a break from building the restaurant, Mr. Kim touted the Flushing location’s reputation, noting its crystal grill, and the naeng-myun cold noodle soup. The latter is the restaurant’s specialty, though an assortment of reviews rave about the grilled pork belly.

“It’s really famous,” Mr. Kim said of the restaurant that opened in 2001.

Michael Huynh’s Latest, BaoBQ, Opens Wednesday: How It’s Looking, What It’s Cooking

Photos: Daniel Maurer

On Saturday, Michael “Bao” Huynh, the chef-owner of Baoguette as well as the short-lived D.O.B. 111 – both on St. Marks Place – was putting the finishing touches on his latest endeavor. The notoriously prolific restaurateur told The Local that BaoBQ would open at 229 First Avenue, between 13th and 14th Streets, this Wednesday.

Mr. Huynh said he had designed his latest menu around three proteins – pork, beef, and chicken – that will be prepared in three ways. The Korean-style pork spare ribs, for instance, will be cooked in a smoker, as will the Laos-style beef jerky. The spicy Vietnamese-style chicken will be smoked over apple wood and then grilled over charcoal. The Thai-style rotisserie chicken will be grilled over wood. There will also be a few seafood dishes. Read more…