Octo Restaurant
Segeun Song cooks Korean-Chinese in NoMad, which runs from beef tangsuyuk to cumin pork back ribs and a whole section of dumplings.1 Reserve the Peking black duck when you book.
Why go
Steve and Christina Jang also run New York's oldest Korean barbecue restaurant, which is the lineage this kitchen comes out of.1 Here they serve noodles, rice, lunch specials and a dumpling workshop, which is the section to order from. The room trades through the middle of the day, so it takes a weekday lunch as easily as a dinner.
Order this / avoid
- Order: the Peking black duck, reserved ahead.1
- Order: beef tangsuyuk and the cumin pork back ribs.1
- Order: from the dumpling workshop. Pork and Thai chili soup dumplings come with a dot of caviar; the spicy poached dumplings come in black vinegar.1
- Order: cumin pork back ribs.1
- Avoid: counting on the duck without a reservation for it.1
What locals & experts say
- The MICHELIN Guide inspector:
They may be behind New York's oldest Korean barbecue restaurant, but Steve and Christina Jang aren't resting on any laurels. Chef Segeun Song leads the charge on the à la carte menu that channels a distinctive Korean-Chinese fusion cuisine.
1
Good to know
- Open: lunch through late, seven days, and later at the weekend. Hours are on the guide page.1
- Price: the guide puts it at $$.1
Jeff's take (his words)
- Note: "New Michelin 2024"
Verdict
could-visit — Reserve the Peking black duck when you book, because you cannot order it at the table. The MICHELIN Guide carries the room at $$ and prints no award against it. Jeff has it down as a new Michelin entry for 2024.