Restaurant Gish

Industrial hip NY vibes, friendly kind service. Great place for conversations and sharing and bonding over really delicious dishes. Korean American fusion done with creativity and though. The menu concept of January is healthy Korean food, starting the year right!CITRUS FISH CRUDO: daily fish was amberjack. Amberjack tasted savory and fresh. It was a refreshing and citrisy start with the satsuma granita.BUCKWHEAT SUJEBI: With mussels and kale. SO good. Sujebi is usually served in soup, and the sauce felt like a reduction of the savory clean Korean soup. Sujebi was chewy and the buckwheat added a nutty new taste to it. HANBANG CHICKEN: wow how could chicken breast be so tender, juicy, and cooked perfectly? Absolutely delicious! I loved the samgyetang reduction sauce - basically chicken bone broth sauce. Samgyetang is my favorite homey Korean meal and it being done this way was cool. They also had morel mushrooms which was a pack of flavor.KALUGA CAVIAR - Fancy caviar on fried chicken. New way to eat caviar! This was fun to share with friends.MEJOOL DATE CAKE - Loved the chestnut and the whip cream. Loved the chewy and soft texture of the cake. Healthyish to the end!This was such a great place to go with friends. Can't wait to try their new menus.

My wife and I love this place. We go every month for the new menu. I've never had a bad meal here, the food and drinks are unique and great-tasting. The service is good and friendly. I'm really proud of these folks for creating a restaurant during the pandemic and making it through. It's a cool experience and the atmosphere feels like eating at someone's home who just happens to be an amazing chef. I hope to see big things from this crew in the future. When you guys open your New York and/or LA flagship restaurants, don't forget to save a table or two for your OG Gish regulars! :)

The space is cozy, intimate with an open kitchen. I enjoyed the open kitchen so we could see the chefs' careful work. The service was lovely, everyone was very friendly and the servers explained each dish. During the main course, my husband wasnt comfortable with the pink-ness of his chicken and the chef came out and offered a new plate. It was a four course meal and I think it's important to understand the portions is not meant to be a filling meal, it's to taste the chef's creativity.There's a new menu every month. I was really looking forward to trying this restaurant for a long time but unfortunately I was underwhelmed with this month's menu. Each dish had an overwhelming taste of the base ingredient, for example we started with a scallop/fish dish and it had some citrus puree and some satsuma oranges in it. It wasn't the freshness of the fish or scallop that highlighted this dish, the dish just tasted very citrusy. It was almost like the main dish was oranges and grapefruit and the fish/scallop was a side compliment, just there for texture. The second dish had mussels and what resembled Korean pancake dough. The mussels were doused in vinegar and that's all it tasted like, the dough was just salt. The main dish was chicken - like a simple oven roasted chicken that was overwhelmingly salty. My entire family said it was salty. The dessert was probably the best dish - not too sweet, with a nicely made Chantilly cream and cake with chestnut and dates. The main issue is the various ingredients didn't blend together to create something delicious nor nor were any of the sauces aromatic/fragrant/delicious - like when you try other dishes perhaps there's a blend of garlic, wine, shallots, etc to create a delicious sauce. Again, most of the dishes tonight just tasted like the base ingredient - mainly salt. Or citrus.

Ive had Restaurant Gish saved for a while and I was pretty excited when a friend suggested we go there for dinner. The December pre-fixe menu was perfect for celebrations. It offered a balance of flavors, showcasing seasonal ingredients with creative Korean twists.The highlight of the evening was undoubtedly the Périgord black truffle, pommes purée ($29 add-on). This luxurious dish was an absolute must-try--silky Yukon Gold potato purée elevated with butter, cream, and the earthy decadence of Périgord black truffles. They were SO generous with the black truffle. Worth every penny!The wine pairing is another fantastic addition, perfectly complementing each course. It added depth to the meal and enhanced the overall experience.The entire menu was thoughtfully crafted from start to finish. the comforting butternut squash soup was a great starter but it could have been served a little warmer. To end the meal, I loved the Yulmoo and hongsi, which brought a refreshing finish to the evening with its multi-grain ice cream and pomelo notes.Gish delivers an intimate dining atmosphere with excellent service. If you enjoy indulging in thoughtfully paired courses, don't miss this gem

Restaurant Gish is an absolute hidden gem--a small, intimate, and fancy restaurant perfect for special occasions or a date night. We came here for an anniversary dinner, and it exceeded all our expectations.**The Experience** We booked the 6 PM dinner service and opted for the bar seats (can choose when making the reservation). Highly recommend sitting at the bar if you enjoy watching chefs meticulously prepare and plate each dish. It's fascinating to see the care and precision that goes into every course. The chefs also take the time to explain each dish as it's served, adding a personal and engaging touch to the meal.**The Food**Restaurant Gish offers a prix fixe menu that changes monthly, featuring seasonal ingredients. This makes every visit feel unique and exciting. We felt that these two dishes were the highlights of the January menu:* The Duck Breast Jungsik was perfectly tender and paired beautifully with the seasonal banchan and rice--an absolute standout dish.* The Shrimp Roulade was not only visually stunning but also delicious. The soy-marinated blue crab added a wonderful depth of flavor that complemented the dish perfectly.Every course was thoughtfully crafted, and the flavors were truly exceptional.**The Ambiance**The restaurant's small size adds to its charm and intimacy. The cozy yet upscale atmosphere, combined with attentive service, made the evening feel extra special.OverallRestaurant Gish is a must-visit for anyone looking for an elevated dining experience in an intimate setting. The ever-changing prix fixe menu, the chef's artistry, and the incredible flavors make it a place worth returning to again and again. We'll definitely be back!

This cute and cozy prix fixe restaurant is tucked away in an unassuming plaza. The menu changes monthly and usually has Korean flavors integrated in each dish. The chef serving us at the counter did say that he wouldn't consider Gish as Korean fusion, because they don't force adding a Korean aspect if it doesn't fit. We've been here twice and chose to sit at the counter both times. It's fun watching the kitchen prep the food and we also got our food first. Food was delicious both times, but I would recommend coming later on in the month so the menu is more fine-tuned.

I had high hopes for this place and it did not disappoint! Korean fine dining with seasonal menus? Gimme more!Every dish was tasty and delicate. That entree beef cheek though, wow, I haven't been impressed by a piece of meat for a while, but I was today.I'm already anxiously waiting for them to publish next month's menu! I can see myself come back again and again.

We very much enjoyed our dining experience at Restaurant Gish and the special holiday menu from beginning to end! Each dish was creative, delicious, and well presented. We sat at the counter and really enjoyed watching the chefs create and plate each dish, and describe them to us. Some dishes such as the consommé and salad ssam were delicate with wonderful finesse. The scallop curdo was inventive and well put together, so yummy. The beef tartare with truffle and Asian touches was outstanding and a unique combination. The larger or heavier dishes such as the entrees (lamb, lobster tail) were substantive and satisfying. The meal ended on a beautiful note with the pear sorbet with added house made pine honey crunch. Service was friendly and attentive. The restaurant felt lively yet cozy and welcoming. We recommend!

Took a friend for her birthday here last night. Our reservation was at 8 pm and we arrived about 10 mins before. They close their doors after a set and they open it on the dot of the start of the next meal set being served. It's an experience and I appreciate the dedication of the staff in putting a great and organized and still very personal experience as you go. The place is very warm and cozy inside with a modern industrial feel with the walls, adding some warmth through bookshelves with various decors of pickled vegetables on clear glass containers, books, some flowers and other memorabilia. The yellow tone light carries the welcoming vibe through the night. The servers take turns with explaining the dish and give their own take on story telling about the ingredients or how the dish makes them feel. That was an absolute favorite of mine dining here. We had the October prefixed menu and our favorite were the Goguma Choux croquette, I wished they served more :) and the autumn mushrooms. We were also very entranced with the dessert and curious about the soy sauce gel and gochujang that added savory aspect to a sweet dish complementing it and creating a wonderful balance. Overall, a great experience with some new flavors explored and an appreciation to a meal that was prepared with the whole experience carefully crafted. Looking forward to the next menu and feasting experience!

I have been meaning to try this place for a while since I live only a mile away. My wife is vegetarian so there was not an occasion until my daughter was in town visiting.We chose to sit at the counter rather than at one of the tables. This gave us a view of the kitchen. The lighting throughout is subdued, but they have plenty of light on their workspaces. It is a five course prix fixe menu. The menu changes every month and you can see in the picture but the menu is for October 2024. Our meal began with a small coquette of sweet potato and candied anchovy. Popped in the mouth, it had a nice crunch, but surprisingly bland flavor.While we had declined the wine pairing, we took the California caviar upsell on the second course. This was a lovely dish, fresh raw anchovy, and radish and deep fried kale and Korean yellow melon. We were told that the anchovy had been caught alive and brought to shore still alive in seawater and then only killed on arrival at the restaurant. The caviar was not noticeably salty or that crunchy. The roe of this particular fish is very small. I should have inquired more closely as to whether it was California sturgeon or another fish.As I mentioned, we declined the wine pan and my daughter had the pear-yuja ade and I started with a glass of champagne. It was the last glass from the bio which had already been open for a while. It was my fault for excepting the glass as I realized my second sip that the bubbles were nearly gone and I don't believe it was even a full pour of at at least 125 mL. OTOH, I do feel in a better restaurant this would've been noticed immediately and a fresh bottle opened. So I'm spreading the blame. I nurse the glass through the third course, which was the autumn mushrooms. This was a standup dish and I want to note it because while this is a Korean ingredients and flavors place, they also have plenty of butter and salt and red wine just in their cooking. Really enjoyed this dish.The next course I had the glass of Nebbiolo. This was a better pour of at least 125 mL. Since the wine pairing is a half glass per course I wonder if the waiter got confused as to what he was pouring for. Unlikely. I think it was simple inattention.The main course was Wagyu beef cheeks wrapped in a nice bright green leaf, that I don't recall the name of, served on a bit of period cabbage, and accompanied with some celery root purée, and Korean pear coated in a mild kimchi. The beef cheeks had a nice long grain with a rich fattiness. You really felt this melt in your mouth and stick to your bones. The Kimchi had a mild heat which made for a nice contrast with the sweet crunch of the Korean pear. And then dessert! There were three items each, having something fermented about them. To the left was an almond shortbread with some fermented tofu in there I believe. The middle item was an apple jelly and I forget what was fermented about it. the quenelle of vanilla ice cream was dotted with soy sauce caramel (a variation on salted caramel). It was so good, especially the tang of the almond cookie.As I mentioned before, the lighting is subdued, and the seating is comfortable. The music was a sort of cool funkiness, and thankfully, at the right level where you could still talk to your dinner companion comfortably in a normal voice. I would certainly go back with another non-vegetarian :-)