Dons Bogam Black blends the exquisite tastes of authentic, upscale Korean cuisine with a modern and intimately chic atmosphere that’s both fun and stylish.
Guests can expect to find the same level of authentic Korean cuisine in an exquisite setting at this second midtown spot. The elegant new 4,000 square foot, 200 seat space features an inviting bar (40 seats), impressive 40 foot long video wall with stunning rotating imagery of Korea, custom made decorative elements and lighting imported from Korea creating a fun, energetic vibe.
Our signature Washugyu and prime beef is cooked tableside on the latest hi-tech roving carts that eliminate smoke while searing in flavor, accompanied by a selection of banchan. In addition to BBQ, the menu features appetizers, noodles, gui, stews and bibimbap. Bar & lounge seating, fusion cocktails and a menu full of Korean specialties are just a few of the amenities that make Dons Bogam Black a truly unique encounter.
Born in Korea on January 15, 1957, Chef Woo Kim realized his passion for cooking early on in his twenties and has been cooking since then. In order to become the chef that he is today, Chef Kim began his cooking career by working at different restaurants, from Korean, Japanese, Chinese and Western cuisine in order to expose himself to different cuisines of the world. Even while running his own restaurant with his wife in Seoul, Chef Kim knew early on that he wanted to expose Korean cuisine to the world. This prompted his move to the United States in 2000 where he did indeed spread Korean cuisine through his catering business to numerous states such as New York, New Jersey, Pennsylvania and Ohio to name a few.
He was hired by owner K.R. Choi as head chef of Don’s Bogam in 2006. He has been developing Korean cuisine more appropriate to the American taste since then. His specialty is in Korean BBQ such as his well-renowned Galbi (marinated short ribs), and Bulgogi (thinly-sliced beef with glass noodles and vegetables all married together in his special sauce). Another specialty of his is the Bibimbap (steamed rice topped with a variety of seasoned vegetables, accompanied with Korean chilly paste). In addition, he also serves up a wide variety of stir-fried dishes with meat, seafood, vegetables and spices to satisfy every individual’s cravings. Every dish is like finding a hidden gem in the heart of New York.