Beut is now open in the heart of New York City’s Koreatown, offering diners a modern take on traditional Korean Royal Court Cuisine. From Pastry Chef/Owner Sarah Kang (Joomak Banjum, Konbini), Beut is intended to take diners on an immersive journey into the history and traditions of the Joseon Dynasty (1392-1910), paying tribute to the foods of the royal palace, while also remaining blissfully reminiscent of cultural Korean gatherings and personal memories. Beut is the latest restaurant to join Koreatown’s burgeoning culinary landscape and is a unique addition to the ever-expanding realm of modern Korean dining experiences in New York City.
Korean Royal Court Cuisine is characterized by its presentation, delicate flavors, and emphasis on seasonal ingredients. It reflects centuries of royal tradition, incorporating a range of cooking techniques that create a harmony of flavors and textures. Beut’s 8-course tasting menu (priced at $125 per person) is led by Executive Chef Sang Hoon Jeong (Hwaban, Antoya). The menu reflects the opulent nature of the past rulers of the Korean peninsula and is grounded in Korean flavors, ingredients, and techniques; however, chef Hoon puts a modern twist on his cuisine by incorporating his experiences in French and Scandinavian kitchens.
To begin the meal, guests are served two amuse bouches, Pickled Tomatoes, a riff on a classic shared Korean childhood treat of tomatoes sprinkled with sugar; and Sool Bbang, makgeolli bread with Hokkaido uni and persimmon, inspired by ‘Sool Dduk’ (makgeolli rice cake).
The 8-course procession then begins:
- Mul Hwe – a raw fish course inspired by the people of Jeju Island (where Kang’s dad is from) with bang’eo (yellowtail), white kimchi, and Ssamjang.
- Sinseollo – an elaborate hot pot indicative of Korean Royal Court cuisine, served with a colorful melange of vegetables, scallop mandoo, beef consommé, fish cake, and yukjeon (pan-fried beef & egg). It is believed this dish creates harmony and longevity in life.
- Abalone – charred abalone in mieum (rice porridge) with Osetra caviar (supplement) and perilla.
- Lobster – this course nods to the Korean tradition of no-waste, featuring a broth made from shellfish bodies, charred lobster tail, and a lobster pate made from the offals
- Duck – seven day dry-aged duck roasted and infused with jujubee, star anise, and licorice root with chestnut puree and Kabocha squash.
- Wagyu Ribeye (+$35 per person) – this celebratory course is inspired by Korean barbeque featuring American wagyu, served with fermented soybean jus, fermented beets, and chrysanthemum.
- Sotbap – this quintessential Korean soul food features rice cooked in cast iron, served with seasonal fish, siraegi (dried young radish) soup, and banchan (Uni supplement available).
- Daechu Cha Sorbet – jujube tea sorbet with pine nut and pickled ginger tuile.
- Ginseng Pavlova – coffee pavlova with ginseng mousse and makgeolli sorbet.
Beut’s tasting menu pairs with natural wines and a variety of Korean soju, makgeolli, and chungju. Head Sommelier Jirka Jireh (Ordinaire, Olmsted) curates the beverage program to complement the delicacy of Korean flavors. Jirka has been featured on Netflix’s “Mind of a Chef” and also co-founded and runs Industry Sessions, which offers wine and education through a virtual platform for BIPOC wine industry professionals in 13+ cities across the U.S. and Canada. Rounding out the team is General Manager Brian Pai, who has honed his skills over the years at spots including Antoya, Yakiniku Futago, Chai NYC, and Che Li.
The 2,500 square foot restaurant features a variety of seating options including a 36-seat dining room, a 12-person PDR, and a 10-seat bar. The interior design is laden with natural wood, boasting a serene yet modern setting. It’s complemented by soft gray toned walls and globe pendant lights. The team also sourced special servingware from Korea, including traditional Korean brass sinseollo vessels, cast iron sotbap pots, and cutlery.
Beut is located at 312 5th Avenue, between 31st and 32nd Streets, in Manhattan. The restaurant is open Monday, Wednesday, Thursday and Sunday, from 5:00PM – 8:30PM and on Fridays and Saturdays from 5:00PM to 9:00PM. It is closed on Tuesdays. Lunch service will launch in the weeks following opening.
