Gui Steakhouse opened in the Times Square William Vale Hotel, offering a refined menu that combines American steakhouse traditions with Korean touches. Chef Sungchul Shim, known for his Michelin-starred establishments, presents dishes that maintain his trademark precision and balance. The menu features items like a makgeolli-infused mignonette, brioche with jocheong butter, galbi, and porterhouse steaks. The restaurant's atmosphere is neutral and calming, designed to provide a break from the chaos of Times Square. Gui appeals to a wide range of diners, accommodating both conservative and adventurous eaters.
Sungchul Shim introduced Gui Steakhouse in Times Square, blending American steakhouse traditions with Korean influences, featuring precise, technique-driven dishes like galbi and porterhouse.
The menu includes unique offerings such as a mignonette made with makgeolli and brioche served with jocheong-seasoned butter, showcasing Shim's culinary finesse.
The atmosphere of Gui is designed for comfort, with a neutral dining space, soft jazz music, and a focus on providing respite from the bustling Times Square.
Gui Steakhouse appeals to diverse palates, catering to both conservative diners and those seeking more adventurous culinary experiences, enhancing the dining options in the area.
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