The dictionary defines a hidden gem as “that which is of exceptional or under-appreciated quality but is not especially popular or widely known.” We like to think of it as the culinary world’s best kept secret. Many people think of delicious food when they think of MICHELIN selection restaurants, and rightly so. But there’s so much more than what meets the eye. Behind every menu is years of hard work, intricately designed interiors, and expertly curated beverage lists. And sometimes, disco themed cocktail clubs and subterranean cocktail lounges. Below, we uncover some of the most interesting and dynamic jewels in the MICHELIN world. So deck yourself out in your finest and add some extra wattage to your next outing.
Discolo, Jeff Katz, Managing Partner
Many people are familiar with Two Star Al Coro and its modern Italian menu. But what's surprising is underneath all the delicious old-world glamour is a cocktail club filled with throwback drinks and a dance floor with retro polish. Aptly named Discolo, this underground bar is reimagining the disco scene from the '70s.
Discolo was created as a place that straddled the line between a cocktail bar and club. “We wanted to create a place where you can let loose in a beautiful and unique space. If you want to sit in a corner and have a conversation you can, if you want to get up and dance you can do that as well,” says Jeff Katz, the managing partner at Discolo. If Al Coro is the old fashioned do-good older sibling, then Discolo is the fun, and at times, rebellious younger brother.
That no fuss and relaxed atmosphere is put on full display in the seasonal cocktail menu, where highballs and throwbacks are the highlight. “When inspiration hits, we like to take advantage of it,” Katz explains. “We zone in on what the identity of the drink is first and edit as much as possible.” Currently, winter citrus fruits, think Blood Orange, Yuzu and Berga, are the inspirations behind the most recent aperitivo drinks.
“I love that you can get a world class cocktail and hear incredible DJs at the same time,” says Katz. And with the lively, distinctive, and intimate vibes that is Discolo, who wouldn’t?
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Undercote, Simon Kim, Proprietor of Gracious Hospitality Management, and Sondre Kasin, Principal Bartender & Partner
COTE is no stranger to carnivores and fans of Korean barbecue. The meat lover’s heaven has locations in New York and Miami, each boasting One MICHELIN Star. But after lavishing over the heavenly cuts of meat, all we want is a refreshing drink in low lighting. Prescient and forward-thinking, right under COTE is Undercote (get it?), where guests can enjoy a great cocktail and biophilic oasis to boot.
The idea behind Undercote, according to Kim, proprietor of Gracious Hospitality Management, was to create a place where people can escape from the “concrete jungle” of Manhattan. “The living plants on the walls create this relaxing, habitable environment where I can thrive and feel comfortable communicating with friends,” says Kim. “It’s a space that’s unlike anywhere else in New York,” adds Sondre Kasin, principal bartender and partner of Undercote.
If that minimalistic interior sounds like it was influenced by Scandinavian culture, it was. A Norway native, Kasin leaned heavily on Danish elements for the design and cocktail program. “Undercote is the perfect marriage of Korean and Scandinavian influences,” Kasin explains. “I bring in experiences from my background and world travels, and see how we can seamlessly blend them with Korean flavors.”
From the relaxing and tranquil vibes to the creative drinks coupled with “guilty pleasure” bites, this subterranean cocktail lounge is a one-of-a-kind experience. And in case you need help deciding what to order, Kim’s go-to Dry Martini with Chopin Family Reserve vodka and olives and Kasin’s classic martini are good places to start.
bōm, Brian Kim, Owner and Executive chef
Brought to you by the team behind One Star Oiji Mi, this tasting counter was designed to be an immersive dining experience for the senses. Korean for “Spring”, bōm features a 12+ course progressive tasting menu where guests are offered a front row seat to chef Brian Kim’s work and the traditional Korean architecture.
Oiji Mi is the celebration of Korean tradition in the form of contemporary fine dining. It offers a five-course prix fixe menu with refined and subtle flavors. bōm evolves this: guests are greeted with a 12+ course menu aimed to “pioneer a new branch of Korean fine dining that balances the rough charm of Korean barbecue and luxurious, sumptuous Korean tasting menus,” describes Kim. And while both Oiji Mi and bōm share the common thread of presenting Korean cuisine through a fine dining approach, bōm’s expertly curated experience shines through its menu and dinnerware.
Here, Kim commissions (or handpicks) each piece of dinnerware and hand-forged Bangjja (also called yugi) bronzeware. Traditionally used in the Korean royal court, Bangjjai’s specific tin to copper ratio gives them a unique sterilization function and is also designated as an Important Intangible Cultural Property of Korea. And we haven't even discussed the menu.
“We hoped to create a menu that highlighted the best of what Korean cuisine has to offer, meaning the vivid, sensory encounter of a meal,” Kim remarks. Beginning with small composed bites, the detailed menu slowly builds itself up, first through the nuanced delicate textures of seafood and vegetables, then to the various cuts of meat, and finally an authentic Korean hansang charim – meaning a “well-prepared table of food” complete with rice, banchan, and soup.
“It’s a truly rewarding and valuable aspect for all parties,” says Kim. “We hope to share the passion and finesse of our culinary and service teams by providing genuine, authentic world-class food and service.”
