Jungsik

One of the restaurants that made New York take Korean fine dining seriously. Yim Jung Sik came from Seoul to Tribeca with a cool, polished room on the corner of Harrison and Hudson, and with executive chef Daeik Kim it now holds three Michelin stars.

The signature menu opens with a tray of banchan unlike anyone else's, then moves through dishes that have become the restaurant's calling cards — crisp octopus with gochujang aioli, dumplings, dry-aged arctic char, a kimbap course, galbi — and ends with the stone-faced dolhareubang dessert. The whole table takes the same menu.