Soogil

Very nice petite establishment serving polished and delicious French cuisine with Korean flair. Greatly enjoyed our experience. The steak tartare was a 11 out of 10, kudos, as was the foie gras. The beef Wellington and duck were exceptional as well. Look forward to returning.

One of the best fine dining experiences I've had in NYC so far! We chose the 6-course chef's tasting menu for our anniversary dinner, and it was 100% worth it. Every dish was beautifully presented and absolutely delicious—there wasn’t a single miss from start to finish. Loved the fusion of French and Korean cuisines. The clear standouts were the entrees of beef Wellington and the duck breast. If it’s your first visit, I’d highly recommend trying both. My husband and I agreed: it was hands-down the best duck we've ever had. We each had a glass of wine to pair with the meal, and were really pleased with our selections. They were perfect complements to the meal. Highly recommended for a special occasion—or simply a memorable night out. This restaurant deserves more recognition. The restaurant was surprisingly quiet for that weeknight.

I had an unforgettable dining experience at Sookil in Manhattan. Every dish was crafted with incredible precision. The balance of flavors was outstanding—bold yet clean, and beautifully layered. I could really taste the chef’s technique and creativity. The presentation was equally impressive; each plate looked like a piece of art. Highly recommended, and I can’t wait to visit again!

I had the best dinner at Soogil. I can’t wait to go back! The Beef Wellington was so soft and flavorful. The Goguma + Scallop was so creamy but not too heavy. Uni cavier add on was chefs kiss worth it. Will be back soon

From start to finish, I had a lovely meal at Soogil a few months ago. All of the staff were very welcoming and kind. They even accommodated my last-minute request to be out in time to catch a broadway show and let me charge my phone while I ate. The meal itself was fantastic – it made me wish I hadn’t had to rush off to a show so that I could appreciate the meal for longer. I could tell there was tremendous care put into each dish. The sauces were wonderful in texture and flavor. The proteins - meat, fish, seafood - were all prepared beautifully, and cooked to perfection. While grounded in French techniques and preparations, there were subtle nods to Chef Lim’s Korean roots. The nurungji foie gras exemplified this and was a perfect blend of French-meets-Korean cuisine. I was craving duck at the time, and that I was lovely – no gaminess, with a rich and deep sauce. Next time, I hope to get the Wellington. I also tried their sister restaurant, Raon, which the night before coming here, and that was such a special (but different!) experience as well.