Sinsa

Sinsa represents a refined reimagining of Korean dining, where executive chef William Lee-a Michelin-starred alumnus-orchestrates inventive remixes of classic Korean dishes infused with global influences, each plate designed to harmonize with an exceptionally curated wine program. The intimate East Village setting honors its historical landmark building, with exposed brick gallery walls and carefully chosen ceramic dishware sourced from California clay and fired in South Korea, creating an authentically Korean American aesthetic. Managing partner Jay Yang has crafted a beverage program that transcends the expected, featuring Old World and New World wines alongside Korean rice wines and house-made soju cocktails, with staff ready to guide pairings that elevate each course. Whether you're savoring the galbi bourguignon-a masterful marriage of Korean short ribs with French bourguignon technique-or the Southern K.F.C. with gochugaru-blackened ranch, Sinsa captures the essence of contemporary New York dining: culturally rooted, intellectually ambitious, and utterly approachable.