Brian Baik, a chef trained in some of New York’s top kitchens, including Chef’s Table at Brooklyn Fare and Sushi Noz, has finally debuted his dream restaurant. Hidden behind the more front-facing Bar 109, which serves Asian diasporic snacks and cocktails, Corridor 109 completes a years-long journey to open a counter-only tasting menu dedicated to Baik’s reverence for seafood. Originally conceived in his parents’ Koreatown restaurant — Kobawoo House — the pop-up ventured to Chinatown until this space could be built. The dramatically lit back dining counter feels exclusive and fun, a kind of modern art piece for seafood nerds. The menu is the same for every person, costing $325 before tax, service charge, and drinks, and requires securing reservations weeks in advance. Those who aren’t into fish need not apply.
Master sommelier Michael Englemann puts together a vibrant pairing that includes Alsatian Schneid Riesling from La Rogerie and crisp, zingy Hélène Champagne from old, low-yield vines.
There’s just a single ice cream dessert, so those with a sweet tooth might want to skip across the street for a cheese course or chocolate tart at Bar Etoile.