Hours of Operation
Chef/Proprietor Soogil Lim
Born and raised in South Korea, Chef Soogil Lim was originally majoring in Biology. His interest in culinary world was sparked when he went into a restaurant and saw a sign that said “Make People Happy.” It prompted him to research culinary education and enter the Culinary Institute of America in Hyde Park, NY. Upon graduation, he began his training in French cuisine at Daniel, one of New York’s most acclaimed fine dining restaurants. Through his hard work and great talent, he was able to move up the ranks and become the first Korean Sous Chef in the restaurant’s history. After working for 7 years under Chef Daniel Boulud (three as Sous Chef) and honing his French technique, he became Executive Chef at Hanjan, where he ran the kitchen for 4 years. With the opening of his own restaurant, Chef Soogil Lim will blend the two backgrounds he knows best: French and Korean.
PHONE:
(646)-838-5524
LOCATION:
108 E 4Th Street,
New York, NY 10003
DINNER HOURS
Monday : close
Tues-Thurs : 5:30pm - 10:30pm
Fri-Sun : 5:00pm - 11:00pm
NY Times review
"The care the kitchen pays to technique is obvious in the seafood dishes; I’ve never had one that wasn’t perfectly cooked. Monkfish, which can come off as a rubber replica of some part of the anatomy I’d rather not think about, gets wrapped in a cabbage or lettuce leaf, gently poached, and sliced into neat little wheels. Arranged over stir-fried vegetables in a sea of fermented chile sauce, it’s terrific, and about as French as Korean cooking should be allowed to get."
https://www.nytimes.com/2018/05/08/dining/soogil-review-east-village.html
Financial Times
Hence, our good fortune in the timing of our visit to Soogil, a largely Korean restaurant that opened in January 2018 in New York’s East Village. Chef Soogil Lim produced dishes of exceptional quality, at the exceptionally good price of $65 for an 11-course tasting menu, justifying everything we had heard about him and his simply decorated restaurant. The quality of the wines on offer was similarly impressive. These included by-the-glass offerings of Raventós y Blanc’s 2016 sparkling wine from Penedès; the Village bottling of Kumeu River 2016 New Zealand Chardonnay; a half-bottle of excellent Rioja, Viña Ardanza Reserva 2008; and glasses of Ostertag Riesling 2015 Alsace and a Barbaresco 2015 from Adriano.
https://www.ft.com/content/cc4a5136-fec3-11e8-aebf-99e208d3e521?fbclid=IwAR23Rxq9tne3qYT8st9kXRlf5vkgcY-wbRKNNLKDztzLJeJ9MMt9s233KLk
TimeOut NY
After seven years in the kitchen of Daniel Boulud’s flagship institution, Daniel, it’s no surprise that chef Soogil Lim named his first solo project after himself. Tucked away in the East Village, this petite gem is packed with downtown dwellers sipping soju cocktails at a long, wooden communal table while awaiting the culinary creations of NYC’s latest in a trending class of contemporary Korean restaurants.
Lim’s refined French technique infuses with his Korean heritage for exceptional dishes that stay true to both. Delicate glass noodles laced with tender shredded vegetables are artfully twirled under a heap of beef bulgogi (you should probably order two of these). Expertly seared foie gras crowns a bed of crispy rice before getting hit with a tableside pour of soy sauce that sizzles and steams as it drips onto the red-hot cast-iron plate.
The dining spectacles trickle into dessert, with a tower made of addictively chewy fried-dough sticks arranged à la Lincoln Logs and topped cautiously with a scoop of honey-chestnut ice cream. The best thing on the menu? The price tag: Almost nothing exceeds $20.
BY: JAKE COHEN
POSTED: TUESDAY JUNE 5 2018
RESERVATION
WE TAKE RESERVATIONS ONLINE UP TO 30 DAYS IN ADVANCE, Through RESY.
IN GENERAL
We are offering a 6 course Chef’s tasting menu ONLY. Due to limits on our seating capacity and to ensure ample time to cleaning and sanitizing, We kindly ask all guests to honor the one-half hour time limit. If you are 15 minutes late for your reservation your table may be given away to a waiting guest.
DIETARY RESTRICTIONS
Please note, we are unable to accommodate vegan, vegetarian, dairy-free, no seafood, no meat, no allium and gluten-free diets. Please contact us at info.soogil@gmail.com for any other dietary needs.
CANCELLATION POLICY
If you need to change or cancel your reservation, please do so at least 24 hours ahead of your reservation time to avoid a fee of $50 per guest.
LARGE PARTY
If you’re looking to make reservation for a larger than 6, please contact us directly at info.soogil@gmai.com or call to 646-838-5524.
CORKAGE POLICY
$45 per 750ml Bottle and up to two bottles per table.
DRESS CODE
Smart Casual
Please E-MAIL : info.soogil@gmail.com
Soogil
108 east 4th Street, New York, NY 10003
Private Party
It all started when…
For Larger Parties, SOOGIL is happy to offer a full restaurant buyout, which would give your group exclusive access to the entire dining room for any 4 hours of your choosing. Buyout of SOOGIL is available for seated dinners for 15-25 guests.
For inquires please email: info.soogil@gmail.com