Daegu gui (Grilled Cod) lunch bansang ($20)
Gaonnuri's menu features an eclectic but familiar menu of Korean pancakes, hearty stews, and meats grilled at your table.
Bo ssam with kimchi ($12)
The seasonal menu sources ingredients from specialty purveyors when possible. Dwenjang (fermented bean paste) is single-sourced from a kitchen on Long Island, and sanchae (mountain vegetables) are from Gangwan, a region of Korea known for such. They claim to be MSG-free, and instead, the salt used in the restaurant is from the Sinan area of Korea, a chain of islands nestled on the Yellow Sea known for their exceptional quality sea salt.
Gaonnuri's entrance at 1250 Broadway
Gaonnuri's owner, Andy Sung, discovered the unused top floor of 1250 Broadway almost 10 years ago, where he had been contracted as a developer and architect. It’s taken him since then to get his name on the lease, redevelop the space (a multi-year, multi-million dollar project), and launch the restaurant.
Gaonnuri's main dining room
The dining room seats 250 diners with areas that can be sectioned off for private parties.
Gas grills for BBQ
Table top gas grills are equipped with down draft vacuums to evacuate smoke before it permeates the customers.
Gaonnuri's bar area
The bar area serves Korean-inspired bar snacks, as well as custom cocktails in addition to soju, sake, beer, and wine.
Gaonnuri's open air kitchen
The menu embraces traditional Korean recipes, although French techniques are used where appropriate, as some of the kitchen is classically trained.
Gaonnuri's sitting room
Diners are encouraged to linger after dinner, have dessert, and enjoy the view. The restaurant’s pâtissier is formerly of Daniel and Bouchon Bakery.