Description

Really dull, pretty expensive food served by the the kind of white boys who correct the Korean you are dining with on the pronounciation of a dish.The menu reads delicious but it is really boring, greasy and/or flavorless on delivery.
by chow on September 12, 2008 from chow

Tips

Look Good: Opt for the traditional soju, or sweet potato vodka. Twice the proof of sake, the soju is served in a bamboo decanter over cucumber slices.
by Citysearch on April 06, 2008 from Citysearch
Know Before You Go: The "ondol," or private, tatami-style space on the second floor, can be reserved for private parties of up to 85. Call two weeks ahead.
by Citysearch on April 06, 2008 from Citysearch

Editorial Reviews

The Scene As familiar to paparazzi as it is to lovers of good food, Woo Lae Oak has basked in its share of the media spotlight. The loft space--angles of metal and granite warmed by exposed brick--has four sections: a bar that doubles as a coat room, a long dining room housing the open kitchen, banquettes separated by gauzy golden dividers, and a hideaway tatami space upstairs. Servers are ...
Rated 4.55 stars by Citysearch on April 06, 2008 from Citysearch
Injecting a little Seoul into Soho. Good look. Big banquettes, aerodynamic furnishings, plenty of granite and chrome. Best neighborhood BBQ, made at your table. Get the pork, try not to burn it. Black tiger prawns and mahi mahi for your sea tooth. Grilled shitake mushrooms and other veggies for the less flesh-inclined. Tangy kimchi doesn't shirk on the spice to placate uninitiated palates. Pricier ...
by blackbookmagus on December 28, 2008 from blackbookmagus
KOREAN. When this Korean restaurant moved from its midtown location a few years ago, it shrugged off its old personality, and turned up in SoHo looking as if it had always been there. In a sleek space dominated by brick, glass, steel, and marble, the restaurant serves cutting-edge Korean food.

The kitchen is open to the dining room, and tables are equipped with barbecues. Waiters - all attired ...
by exploreli on July 16, 2008 from exploreli