The best thing to happen to Staples
Gui opens this week in Times Square
The team behind MICHELIN-starred Mari and Kochi has done unspeakably wonderful things to a rundown Times Square Staples – they’ve gutted the two story paper-source and transformed it into a magnificent steakhouse called Gui (say GOO-EE) and ground floor speakeasy, Bar 92, serving martinis with housemade beef jerky on the side.
The restaurant is the latest from acclaimed Chef Sungchul Shim of Mari, Mari-Ne, and Kochi, who trained at Le Bernardin, Per Se, Aureole and Gordon Ramsay. The space has a civilized, come-sit-for-a-while vibe, with an elegant emerald and gold color palate and mother of pearl accents, a suitable backdrop for by-the-ounce steaks (both Japanese A5 Wagyu and USDA Prime, $20-$30 an ounce) and a roving seafood cart peddling caviar, uni, live scallops, oysters, and clams. The menu is decidedly classic steakhouse, with steak and seafood grilled on custom-made Josper grills and binchotan created specifically for GUI, with nods here and there to Korea with accented variations on Gochujang.
In place of print cartridges and post-its, you’ll find starters include a spicy tuna tartare heated up with gochujang and served with bagel chips, a Caesar salad with milk bread croutons, and “Malas Gambas,” oversized Caldonian blue prawns dusted in Sichuan peppercorns. Aside from a selection of curated steaks by the ounce for dinner, the menu is rounded out with non-beef bets like roast chicken in Diane sauce, an eggplant katsu, Dan Dan noodles, a “dried rice” made with kimchi and Wagyu, and flounder almondine with pea leaves. Sides also play with Korean flavors – French Fries come with G-Pod sauce, glazed carrots are paired with Jochang and tangerine, Brussels are roasted with a Daechu compote, and pea leaves are served with roasted garlic and sesame oil.
Following the main meat course, the GUI culinary team offers a traditional Asian finale to the dining experience by offering seasonal family- style rice and noodle-based dishes, served in traditional Korean dishware such as the ‘dolsot’ (stone pot) or ‘ttukbaegi’ (an earthenware pot).
Downstairs in Bar 92, you’ll find cocktails made by Beverage and Wine Director, Joo Lee (formerly Head Sommelier for Eleven Madison Park as well as Beverage Director for the Saison and Angler Restaurant Group in San Francisco) in a setting that shelters from the fray of Times Square. The menu at Bar 92 offers easy to eat snacks ideal for crafted cocktails – a Gui Shrimp Burger, Wagyu Katsu Sandwich, and a Dry-Aged Beef Burger and cocktails like a Gui – tini made from Adray blended scotch whiskey, Tres Tribus Cuishe Mezcal, orange bitters and Steak dripping infuse Bodegas Barbadillo Atamàn vermut with House-made beef jerky. It’s a full meal.
Hospitality is under the care of Jason Lui who was formerly part of the senior management team at Masa, Bar Masa, Chef's Table Brooklyn Fare, Aquavit and Benu. You will be pampered.
GUI Steakhouse opens February 22nd, and is located at 776 8th Avenue (between 47th and 48th streets).