Chef Junghyun Park and his wife Ellia are global ambassadors for contemporary Korean cooking, but all roads lead back to their Murray Hill brownstone. Sporting dark finishes and soothing earth tones, the room unfolds into a chic bar and subterranean dining counter that is as warm and as inviting as the servers. This is one of the city’s most coveted reservations – and for good reason. Black banana is topped with monkfish liver, puffed buckwheat and perilla leaves, while langoustine from Norway is grilled, then set over truffle gel and honey nut squash foam. The menu is ever evolving, but the team's commitment to Korean traditions prepared with finesse and flair is steadfast.