Magazine
A legacy-driven media platform documenting Korean excellence in culture, economy, and identity
By Huh Sena, Editor
Photo by Bae Kang-su
The Bari, boasting serene white walls with flowing curves, an open kitchen where diners can observe chefs in action, and a comfortable space of over 110 pyeong, embodies the finest aspects of a restaurant. With its splendid interior, unique and delectable dishes, and reasonable prices, it offers a modern reinterpretation of traditional Korean cuisine. This restaurant might just provide the feel of indulging in a gourmet meal at an upscale establishment. Owned by two friends who met in high school, their collaboration enhances the teamwork evident in both service and culinary offerings. Whether for a double date, dinner with old friends, or a boss’s birthday, The Bari is a place that promises satisfaction for all.
Hello, we are partners Danny Hahn (restaurant management and business operations) and Mason Rhee (chef), friends since high school and now co-owners of this restaurant.
Our restaurant primarily focuses on Korean cuisine, with 20-30% fusion dishes that include Italian, French, Japanese, and American influences. While we emphasize the fundamentals of traditional cuisine, we infuse international elements to create our own distinct gourmet dishes. The interior aligns with a premium casual theme, and our pricing is one of the restaurant's strengths.
Both of us have been involved in the culinary industry for a long time. Although we excelled individually at other places, we couldn't always execute ideas our way. We wanted to present a restaurant concept that we were passionate about to the public. Having worked in the industry around 32nd Street, we noted the increase in tourists and Korean restaurants led by Korean chefs in various parts of Manhattan, not just Koreatown. This spurred us to venture into the U.S. market, and we opened The Bari in NOHO, Manhattan, in May 2018.
‘Bari’ means rice bowl in traditional Korean, a name that sounds pleasant and is easy to pronounce. It reflects the essence of our restaurant. Just as each dish has a suitable complement, like a unique outfit, we believe the bowl is key to expressing our special dishes at their best. We handpick the right bowls for our culinary creations.
The feedback has been positive. Weekends are usually packed, and we can host up to 150-200 people at a time.
Our modern interior and spacious layout ensure a comfortable experience, regardless of the size or type of gathering—be it a big group celebration or a romantic dinner for two. The uniqueness of our cuisine is evident, as it offers flavors not found elsewhere. We've created 80% of the dishes with our distinct touch. Meanwhile, we offer traditional Korean dishes like Jjimdak, Galbijjim, and Bibimbap to introduce Korean cuisine to foreigners. We source fresh ingredients from local farms, make all our sauces in-house, and refrain from using artificial seasonings for healthfulness. We import essential ingredients like soy sauce and chili powder from Korea to ensure authenticity. Even our breadcrumbs for frying come from specially ordered dairy bread from a factory, distinguishing the taste through attention to detail.
While the ingredients inspire us, we focus on the fundamentals—time, heat control, and traditional ingredients. A well-executed basic flavor enhances combinations and complements other elements. We elevate dishes using exquisite ingredients, like foie gras and truffles. Our signature Bari Pasta features bulgogi accented with foie gras and truffle oil, and we also offer seafood pasta based on a cream ssamjang puree, blending classic and fusion elements. Our unique combinations encourage thoughts like ‘Truffles can be used this way?’ or ‘Even their udon is unique.’
We collaborated with interior designer Su-jin Kim, whose portfolio resonated with our vision. We aimed to infuse the restaurant with an Eastern ambiance. The white wave-patterned walls add calm yet dynamic energy, while arched booths and Jack Fuller’s artwork create intimate spaces. Customers, particularly women, love our spherical glass lights. We designed a clean and calm environment where any seat feels special.
Mason Rhee: Although we open at 5 p.m., I usually start preparing around 10-11 a.m. Given the extensive pre-work, we arrive even earlier on weekends for brunch. Preparing ingredients is vital, and I emphasize this to the team, treating the kitchen as a place of responsibility and passion. I also study culinary videos and read books in my free time, believing it’s crucial for anyone passionate about their work.
Danny Hahn: With responsibilities ranging from management to accounting, weeks fly by. I enjoy exercising to unwind. Initially, we operated seven days a week but realized it was unsustainable, so we started alternating rest days to preserve our stamina.
We're hosting a Happy Hour event at The Bari. From Monday to Saturday, 5-7 p.m., and Sunday, 4:30-6:30 p.m., food and drinks at the bar are under $10. We offer a wide selection, including craft cocktails and various wines. With seating for 120-150, it’s ideal for weddings, engagements, or birthdays—perfect for groups looking for a fun experience. We hope The Bari becomes a beloved space for many, and we plan to continue running it with pride in our unique identity.
417 Lafayette St, New York, NY 10003
Monday: 5 pm – 11 pm
Tuesday-Thursday: 5 pm – 11:45 pm
Friday: 5 pm – 12:15 am
Saturday: 11:30 am – 4 pm / 5 pm – 12:15 am
Sunday: 11:30 am – 3:30 pm / 4:30 pm – 11:00 pm
(646) 869-0383
www.thebarinyc.com
