Korean standout Danji serves traditional fare such as yook hwe: steak tartare with quail yolk, toasted pine nuts and Asian pear, along with modern interpretations such as spicky pork belly sliders and crispy calamari with wasabi mayo. "Danji is a wee little restaurant on West 52nd Street, done up in whitewashed brick and blond Ikea stylings, naked bulbs, extension cords and a lot of wooden spoons artfully displayed, as if by David Rockwell on a $200 budget. The crowds are fierce. There is a good reason. Hooni Kim, who opened this place in December as a new-style Korean take on a Japanese izakaya, is a terrific cook."
- Sam Sifton,
The New York Times, Aug. 16, 2011
"One half of the menu is devoted to traditional dishes, including spareribs smeared with spicy kochu-jang (hot chili and bean paste) and seared tofu with ginger-soy dressing; the other showcases Kim's modern inclinations with items like bulgogi beef sliders with roasted bone marrow and a kimchi bacon-fried 'paella.' "
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Time Out New YorkMichelin Guide 2013: * (very good)
The New York Times: * (good); Critics' Pick
New York magazine: **** (exceptional); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
The Village Voice: Critics' Pick Full bar. Serving lunch Mon-Fri, dinner and late-night Mon-Sat. Closed Sun.
ADDRESS
346 W 52nd St,
(bet 8th and 9th Aves) ,
New York, NY 10019
LOCALEATS AWARDS
Top 100 Restaurant
Best Korean in New York
WHAT WE SAY
Korean standout Danji serves traditional fare such as yook hwe: steak tartare with quail yolk, toasted pine nuts and Asian pear, along with modern interpretations such as spicky pork belly sliders and crispy calamari with wasabi mayo.
WHAT THEY SAY
"Danji is a wee little restaurant on West 52nd Street, done up in whitewashed brick and blond Ikea stylings, naked bulbs, extension cords and a lot of wooden spoons artfully displayed, as if by David Rockwell on a $200 budget. The crowds are fierce. There is a good reason. Hooni Kim, who opened this place in December as a new-style Korean take on a Japanese izakaya, is a terrific cook."
- Sam Sifton,
The New York Times, Aug. 16, 2011
"One half of the menu is devoted to traditional dishes, including spareribs smeared with spicy kochu-jang (hot chili and bean paste) and seared tofu with ginger-soy dressing; the other showcases Kim's modern inclinations with items like bulgogi beef sliders with roasted bone marrow and a kimchi bacon-fried 'paella.' "
-
Time Out New YorkMichelin Guide 2013: * (very good)
The New York Times: * (good); Critics' Pick
New York magazine: **** (exceptional); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
The Village Voice: Critics' Pick
ADDITIONAL INFO
Full bar. Serving lunch Mon-Fri, dinner and late-night Mon-Sat. Closed Sun.