Soo Woo's just revealed a few more things: the fact that "Soo Woo" means sharing in Korean, that they'll be open for brunch, and that a few sips of sake will make their fun-to-speak menu items (Gochoo, Bul Go Gi, Bibimbop) easier to say, among other things. The team notes the 200 seat Korean/Japanese eatery was designed by award-winning designer Callin Fortis of Big Time Design Studios (also behind CROBAR WORLDWIDE, B Bar and Fork & Balls kitchen) and that the restaurant, bar and sushi counter are inspired by the Shinden style of traditional Japanese exhibited in Kyoto architecture. "Fortis created his own version of a Kakemono wall scroll," writes a press release, "at almost 60 feet long, it is a graphic interpretation and twist of scale and wit, that is not just art, but a nod to Shinden.
Drinks, curated by a consultant and founder of Bar Culture, Chris Hudnall, keep the Asian theme with cocktails ($12-$18) like SooWoo Bellini, a watermelon infused sparkling sake, Kimchi Bloody Mary and Tokyo Rob Roy, a drink made with Yamazaki 12 year whisky which is apparently created with "pure spring water that bubbles up from a bamboo grove."
Below, a first (partial) preview of Soo Woo's menu:
Hoisin Marinated Hanger Steak | Szechwan Eggplant "Fries" | Cilantro Yogurt Sauce - $29
Crispy Duck Breast | Kimchi Ketchup | Miso Glazed Shittaki Mushroom | Charred Broccoli - $14
Scallop Sashimi | Orange Salt | Soy Glaze | Sirracha Aioli -$15
Red Snapper | Cilantro Emulsion | Shaved Apple | Nước chấm Vinaigrette | Mustard Greens - $36
Live Uni | White Truffle | Fried Rice - $35
Raw Bar Items:
Kusshi, Kumomoto, Island Creek, Kiwi Cup, Blue Point
Cherry Stone Clams, Littleneck Clams, Razor Clams
Live Uni, Live Scallops
· All Coverage of Soo Woo [EMIA]