Bar92, by Chef Sungchul Shim, is a clever play on words for the Korean pronunciation of 92, “구이” or in English, “gu-i.” Tucked beneath Michelin-selected Gui Steakhouse is casual cocktail lounge and jewel box space that offers a calm respite from the hustle and bustle of Times Square. This fall, Bar92 is relaunching through a revitalized cocktail program and an approachable new bar menu of American & French cuisine with Korean flair, upgrading Theatre District options for casual gatherings, pre- and post-theatre occasions, or a night out with friends.
Hospitality and beverage consultant Sky Lim has reimagined Bar92’s cocktail program, translating Korean flavors and ingredients into classic cocktail forms. Inspired by the behaviors of the Theatre District—from a quick drink before the curtain rises to a nightcap after the final bow—the menu features familiar cocktails, each named after elements of the Broadway theaters just around the corner. Highlights include Standing Ovation, an Old Fashioned made with roasted corn silk tea, Woodford Reserve, and cold-pressed perilla oil; Opening Night, vodka-based with spicy-sweet Korean ginger, lime, and an ice-cold lager; and Red Curtain, pomegranate hongcho (a Korean fruit-flavored vinegar concentrate), jalapeño, and lime beneath a salted rim. The beverage menu also features non-proof cocktails as well as concise selection of curated wines and spirits.
Inspired by American appetites, Bar92’s new menu brings a fresh perspective to beloved bar favorites through Chef Shim’s celebrated culinary vision, with each dish showcasing his Michelin-starred technique and creative approach. Broken down into Act I–raw bar, Act II–small plates, and Headliners, menu highlights include Gui Prime Rib Dip, 7oz of prime roast beef, caramelized onions, peppers, yuzu horseradish cream, and white American cheddar on a sesame seed hero roll with black garlic au jus; Prime Cheeseburger, house blend dry-aged prime beef, tomato, lettuce, and caramelized onion on brioche, with an option for a sunny side up egg or bacon; and thinly sliced, house-cured Duck Pastrami with fig jam, mustard seeds, and sourdough crostini.
You may view the complete food & cocktail menu here.
At the heart of the space, a custom mother of pearl tile backsplash depicts an ornate Korean landscape. Gold accents, a white marble countertop, and surrounding charcoal booths and high-top tables creates a lively front of bar area. Toward the back, a metal partition reveals a more intimate seating nook (available for private events), featuring a long banquette, brass details, and a low-hanging ribbed-wood ceiling modeled after a hanok, a traditional Korean house made from natural materials.
Located on street level, Bar92 has a separate entrance immediately to the left of Gui’s main entrance.
Editor’s Notes
Chef Sungchul Shim is a multi-Michelin-starred chef and restaurateur based in New York City, celebrated for pioneering modern Korean fine dining. He holds degrees from The Culinary Institute of America (CIA) and refined his craft in some of the world’s most elite kitchens, including Thomas Keller’s Per Se (3★) and Eric Ripert’s Le Bernardin (3★). As the Executive Chef of Neta, he also earned a prestigious two-star review from The New York Times.
As an entrepreneur, Chef Shim is the mastermind behind a powerhouse NYC hospitality portfolio, including the critically acclaimed, 1-Michelin-starred concepts Kochi and Mari, alongside Gui Steakhouse. Most recently, his global culinary influence was spotlighted on the international stage as a prominent contestant on Netflix’s global hit series, Culinary Class Wars: Season 2.
