-
Days Closed:
- Mon
-
Kid Friendly:
-
Multilingual Staff:
- Week One Inclusion (July 19-25): Yes
- Week Two Inclusion (July 26-Aug 1): Yes
- Week Three Inclusion (Aug 2-8): Yes
- Week Four Inclusion (Aug 9-15): Yes
-
3rd Party Platforms:
- Uber Eats
- N/A
-
Direct Orders:
- Yes, our restaurant accepts walk-in pick up orders
- All In NYC: Neighborhood Getaways: Yes, I plan to submit an offer
- Lunch Offering (Onsite): Not Participating for Lunch
- Dinner Offering (Onsite): Not Participating for Dinner
- Dinner Offering (Delivery): Not Offering Delivery for RW Dinner
- Dinner Offering (Takeout): Not Offering Takeout for RW Dinner
- Lunch Offering (Delivery): Not Offering Delivery for RW Lunch
- Lunch Offering (Takeout): Not Offering Takeout for RW Lunch
- Sunday Dinner Participation (Onsite): Not Participating on Sundays
- Sunday Brunch/Lunch Participation (Onsite): Not Participating on Sundays
- Signature Dining Experience: Yes, I am interested in participating and will send proposal by June 24.
- Signature Dining Experience Approved: Yes
- Menu: https://newyorkcity.simpleviewcrm.com/docs/amenities/SOOGIL_Signature-Dining-Experience_5D95611C-5056-A36F-2335F7E3BDFC4DDA.pdf
- Menu Added In CMS: Menu - Yes
- Uber Eats: https://www.ubereats.com/new-york/food-delivery/soogil/d0mHXA7iQti3OYOQH0View
- Preferred Ordering Link: https://www.ubereats.com/new-york/food-delivery/soogil/d0mHXA7iQti3OYOQH0View
-
Mastercard Status Venue:
- Banquet Capacity: 36
- Cocktails Capacity: 60
-
Meals Served:
- Dinner (Regular)
- Restaurant Capacity: 40
-
Buyout Available:
-
Group Price - Dinner:
- $45 - $55
- $55 - $65
- Max Group Size: 36
-
Restaurant Features:
- Bar/Lounge
- Chef's Table
- Reservations Accepted
- Reservations Suggested
- Takeout
- Primary Cuisine: Korean
-
Reservation Platform:
- Resy
- Chef Info: Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean. NY TIMES 2 STARS
- Re-Opening Status: Open - Limited Service/Capacity
-
Gift Cards Available for Purchase:
- In-Store
- Phone
- N/A
-
Takeout Available:
-
Alcohol Available To-Go:
- Cocktails
-
Outdoor Dining:
-
Indoor Seating:
General
Restaurants
Business Continuity
