Woo Lae Oak is back, and now simply called The Woo. Seven years after its Mercer St location closed, a new 3-story modern Korean restaurant has emerged a few blocks away on Spring St in SoHo serving marinated meats and seafood prepared tableside on smokeless grills. Appetizers include steamed buns with pork belly and spicy daikon, baby pork ribs with a sweet and spicy barbecue glaze, and sea scallop with Korean pine mushroom in a light shrimp mousse. Korean barbecue brings an assortment of prime meats; filet mignon, ribeye, flank steak and boneless short rib. Soups and stews are also available along with traditional dishes like pork belly with kimchi and hot peppers in a spicy Korean chili sauce; braised short rib with a sake ginger glaze and kobacha pumpkin; and bibimbap cooked in a sizzling stone bowl with your choice of beef, chicken or vegetable.
- Thomas Rafael