NEW YORK CITY – In the heart of Manhattan’s bustling Theatre District, where the neon glow of Times Square meets the high-stakes world of Broadway, a new chapter in New York’s culinary narrative is being written. Bar92, the sophisticated lounge conceived by multi-Michelin-starred Chef Sungchul Shim, has officially announced its relaunch. Featuring a revitalized cocktail program and a reimagined menu that bridges American and French classics with Korean ingenuity, the venue seeks to redefine the "pre-theatre" and "nightcap" experience for a discerning global audience.
The relaunch comes at a pivotal moment for Chef Shim, who recently gained international acclaim as a contestant on Netflix’s global hit series, Culinary Class Wars: Season 2. By transforming Bar92 into what he describes as a "jewel box space," Shim is doubling down on his mission to bring Michelin-level technique to approachable, casual settings.
Main Facts: The Intersection of Heritage and Modernity
Bar92 is more than just a destination for spirits; it is a linguistic and cultural tribute. The name is a clever play on words: in Korean, the number 92 is pronounced "gu-i" (구이), which translates to "grilled" or "roasted." This pays homage to its sister establishment located directly above, the Michelin-selected Gui Steakhouse. While Gui offers a high-end Korean steakhouse experience, Bar92 serves as its more intimate, subterranean counterpart—a retreat from the sensory overload of Midtown Manhattan.
The relaunch centers on three primary pillars:
- A Thematic Beverage Program: Designed by hospitality veteran Sky Lim, the new cocktail menu is inspired by the rhythms of Broadway.
- An Approachable High-End Menu: Chef Shim has introduced a "French-American with Korean flair" menu, utilizing the same dry-aged meats and premium ingredients found in his fine-dining kitchens.
- Architectural Refinement: The space has been polished to reflect a "hanok" (traditional Korean house) aesthetic, blending charcoal tones with gold accents and mother-of-pearl artistry.
Chronology: The Journey of Chef Sungchul Shim
To understand the significance of Bar92’s relaunch, one must look at the trajectory of its creator. Chef Sungchul Shim’s career is a roadmap of some of the world’s most prestigious kitchens. An alumnus of the Culinary Institute of America (CIA), Shim honed his skills at Thomas Keller’s three-Michelin-starred Per Se and Eric Ripert’s legendary Le Bernardin.
His transition from elite French technique to modern Korean innovation began in earnest when he served as Executive Chef of Neta, earning a two-star review from The New York Times. However, it was his entrepreneurial ventures—Kochi and Mari—that solidified his status as a pioneer. Both restaurants earned Michelin stars for their elevated takes on Korean street food (skewers and handrolls, respectively).
The opening of Gui Steakhouse and Bar92 represented Shim’s entry into the competitive Theatre District market. Recognizing a demand for a more casual yet refined lounge experience, Shim spent the last several months collaborating with beverage consultant Sky Lim to overhaul Bar92. The relaunch follows Shim’s recent appearance on Culinary Class Wars, a move that has brought a fresh wave of international interest to his NYC hospitality portfolio.
Supporting Data: A Deep Dive into the Menu and Mixology
The relaunch is anchored by a meticulously structured menu divided into "Acts," mirroring the theatrical environment of its neighborhood.
The Beverage Program: "The Playbill"
Sky Lim’s reimagined cocktail program translates complex Korean ingredients into classic Western forms. The menu is designed to cater to the specific "behaviors" of Theatre District patrons—those needing a sharp, refreshing drink before a 7:00 PM curtain and those seeking a slow, contemplative nightcap after the final bow.
- Standing Ovation: A sophisticated riff on the Old Fashioned. It utilizes Woodford Reserve bourbon infused with roasted corn silk tea (a staple in Korean households) and finished with cold-pressed perilla oil, adding an earthy, nutty depth that challenges the traditional citrus-forward profile of the drink.
- Opening Night: A highball-style refresher featuring vodka, spicy-sweet Korean ginger, and lime, topped with an ice-cold lager to provide a crisp, effervescent finish.
- Red Curtain: This vibrant cocktail uses hongcho (a Korean fruit-flavored vinegar concentrate) made from pomegranate, balanced with jalapeño for heat and served with a salted rim.
The Culinary Composition: Act I, II, and the Headliners
Chef Shim’s food menu applies Michelin-starred rigor to "bar food," elevating staples into gourmet experiences.
- The Gui Prime Rib Dip: This standout "Headliner" features seven ounces of prime roast beef, caramelized onions, and white American cheddar. The innovation lies in the yuzu horseradish cream and the black garlic au jus, which provides a deep umami flavor that standard beef broth cannot replicate.
- Duck Pastrami: A nod to New York’s deli culture, Shim house-cures the duck and serves it with fig jam and mustard seeds on sourdough crostini, blending French charcuterie techniques with American flavors.
- Prime Cheeseburger: Utilizing a house blend of dry-aged prime beef, the burger is served on brioche with an optional sunny-side-up egg, emphasizing the quality of the meat over excessive toppings.
Official Responses: The Vision of the Creators
In statements regarding the relaunch, the team emphasized the balance between "sophistication" and "approachability."
Chef Sungchul Shim noted that his goal for Bar92 was to create a space that felt "intimate yet lively." According to representatives for the brand, the "jewel box" design—featuring a custom mother-of-pearl tile backsplash depicting a traditional Korean landscape—was intentional. "We wanted to create a calm respite," a spokesperson for the restaurant stated. "Times Square is the crossroads of the world, but Bar92 is intended to be the sanctuary within it."
Consultant Sky Lim echoed this sentiment regarding the beverage program: "The challenge was to take ingredients that are very familiar to the Korean palate—like perilla oil and corn silk tea—and present them in a way that feels natural to a New York cocktail enthusiast. Every drink is named to honor the Broadway theaters that are our neighbors."
Implications: Setting a New Standard for Midtown Dining
The relaunch of Bar92 has broader implications for the New York City dining landscape, particularly in the Theatre District. Historically, the area has been dominated by high-volume, tourist-centric "chains" or overpriced bistros. The arrival of a Michelin-pedigree chef offering a casual lounge format suggests a shift toward higher-quality, chef-driven concepts in Midtown.
Furthermore, the success of Bar92 highlights the continuing "Korean Wave" (Hallyu) in the culinary world. By moving beyond traditional K-BBQ and into the realm of "American-French with Korean flair," Shim is expanding the definition of what Korean-influenced cuisine can be. The integration of Korean ingredients into a standard American "Prime Rib Dip" or an "Old Fashioned" demonstrates a level of culinary assimilation that moves past "fusion" and into a new category of global contemporary cuisine.
For the Theatre District, Bar92 provides a much-needed middle ground: it is upscale enough for a celebratory post-show drink but approachable enough for a casual gathering of friends. As New York’s tourism and theater sectors continue their robust post-pandemic recovery, Bar92 stands as a testament to the city’s ability to reinvent its most iconic neighborhoods through the lens of cultural heritage and culinary excellence.
Location and Accessibility
Bar92 is located at street level with a dedicated entrance to the left of Gui Steakhouse. It serves the Theatre District and the broader Midtown community, offering a curated selection of wines, spirits, and non-alcoholic "non-proof" cocktails alongside its signature food and drink menus.
About Chef Sungchul Shim:
Chef Shim is a renowned restaurateur whose portfolio includes the one-Michelin-starred Kochi and Mari. His career is defined by a commitment to elevating Korean flavors through the lens of high-end French and American technique. His recent appearance on Netflix’s Culinary Class Wars has further cemented his status as a global ambassador for modern Korean gastronomy.
