Gui Steakhouse & Prime Rib - NYC

“A flight up the stairs, to the left of an infinity mirror and you enter Gui. It's a surprisingly big dining space, mixing moody contemporary with a bit of Korean tradition you can see in the mother of pearl decorating the restaurant and in the dishes. Their lunch options are select, so you won't see some of their dinner mains like their kimchi fried rice with wagyu but I think the options they do offer are currated really well. We tried their steak frite, their Gui burger, and their eggplant katsu. The steak has a charcoal cook and to really enjoy the meat it's cooked red in the center. Now, this can be off-putting to some and look raw but it is properly cooked and a good cut for such a cook. The burger was very good, just good meat, good components like the bun and cheese choice to make it a very satisfying choice. The eggplant katsu is a bit salty but I thought it was also worth trying. A great fry, good eggplant taste layered up like a lasagna, and a ragout sauce with good acid and tomato flavor to it. As for the desserts we tried their black and white cake and their Paris Jeju. Moist chocolate cake, layered with a spiced chocolate ganache and a small bit of miso caramel, not too sweet and so good. Their Paris Jeju was a deal stunner though. A spin off a Paris breast with a tea cream and blackberry jam all in a cream puff ring. Delicate, light, and perfectly balanced. With great service and great food, I feel like you can't go wrong coming here at least once.”

“At Gui Steakhouse in Times Square, the familiar rituals of the New York steakhouse are subtly reimagined through a Korean lens. The result is a menu that respects tradition while gently unsettling expectations--in the best way. The meal opens with a crudo of remarkable freshness, its clean flavors sharpened by thoughtful seasoning rather than overwhelmed by it. A shared plate of kimchi fried rice with wagyu follows, rich and deeply savory, each bite balancing fermented tang with the unmistakable depth of well-marbled beef. It is indulgent without tipping into excess. The prime rib, the restaurant's centerpiece, arrives tender and carefully cooked, accompanied by a sauce that enhances rather than masks its natural flavor. Even dessert avoids heaviness: a baked Alaska that feels unexpectedly light, its sweetness restrained and precise. Gui Steakhouse succeeds not by reinventing the steakhouse, but by refining it--introducing Korean accents that feel integrated rather than ornamental. In a neighborhood known for spectacle, it offers something rarer: a sense of intention, and a meal that lingers in memory long after the last course.”

“Upon entering Gui, there's a nice and elegant bar on the ground level where you can grab a quick drink. The elevator takes you to the second floor, which is where the restaurant is. Our waiter was friendly, walked us through the specials, and recommended a few entrees to share. We started with a few specialty cocktails, and each one was amazing in its own way. For appetizers, we ordered the A5 wagyu katsu sando and the yookhwe. The wagyu katsu sando literally melts in your mouth. I could eat ten of these! The seaweed chips paired perfectly with the yookhwe. For mains, we ordered the galbi, tomahawk, creamed corn, and roasted brussels sprouts. The galbi absolutely stole the show. It was thick cut, tender and flavorful. The presentation of the tomahawk was amazing, but didn't stand out, as it could've been seasoned better. Overall, we had a great experience, and I'll definitely be back to try more of their other dishes and drinks!”