Danji

"Start with the scallion and pepper pancake and the trio of kimchi from the "traditional" side, then set your taste buds singing with Korean chicken wings and unctuous pork belly sliders." Full review

""Fantastic, elegant" cooking and a "lively, energetic" vibe means this "upscale" Hell's Kitchen "Korean tapas" specialist remains a "tough table to get"." Full review

"Amid a cozy stage of concrete floors and whitewashed walls, Danji is both elegant and edgy with wire-caged lights and a beautiful display of earthenware." Full review

"Bulgogi sliders, with a soft bun, are a great place to start before moving on to spicy '€œDMZ' stew, a hearty mishmash of ingredients, including spam and noodles, in a spicy red sauce." Full review

"Butcher-block tables, inventive Korean-inspired small plates and a Michelin star to boot." Full review

"Start with a kimchee sampler of sorts, a trio of daikon, napa cabbage, and daikon leaves whose production Chef Kim farms out to his mother-in-law." Full review

"A modern take on Korean food, Chef Hooni Kim is taking a page from David Chang’s Momofuku playbook." Full review

"It’s comfortized Korean served in well-presented tapas portions, by friendly people, in a clean, well-lighted place with a well-tended bar." Full review

"This new Hell's Kitchen Korean restaurant, Danji, helmed by Hooni Kim, formerly of Masa and Daniel, is a 36-seat jewel box that maximizes every inch of space." Full review

"Those who take the time and care to explore his menu of both traditional and modernized Korean food will be rewarded." Full review