NOFLEX NYC is a concept born in Seoul by Next Dining Hospitality, a leading Korean-based hospitality group that owns and operates over 25 restaurant concepts from fine dining to avant-garde speakeasies.
The NOFLEX NYC experience is an immersive new media art lounge and restaurant with a maximalist interior, designed by Jay Jang of ODD33, to mirror Seoul’s vibrant nightlife. Above the bar and anchoring the space is an eye-catching 72-foot LED screen, designed to showcase digital art, live events, bespoke messages and more. The furniture has all been custom made in Korea, including black leather banquets with white illuminated plexiglass tables, accented by floor-to-ceiling Korean pop art. Completing the immersive experience is a state-of-the-art speaker system, along with vibrant and colorful plexiglass chandeliers. On the mezzanine level, there is a second bar, ideal for people-watching and private events.
The menu, curated by newly appointed Executive Chef Victor Hahn (formerly of HYUN, Soogil) takes guests on a culinary journey through East Asia, emphasizing shareable Korean dishes fused with Japanese and Western flavors. Highlights include Spicy Korean Fried Chicken Skewers, Korean-style fried chicken coated in a gochujang glaze and finished with sesame seed and scallion; Pork Belly Buns & Mentaiko Sauce, tender soy-braised pork belly with pickled daikon, topped with mentaiko mayo and scallion; Sodduk Bravas Skewers, rice cake with Vienna sausage, harissa, sour cream and fried shallot; Hand Rolled Cigar Rolls, a rich combination of steak and shrimp wrapped in a crispy wheat flour wrap, served with a side of truffle aioli.
Main plates include Shrimp Scallion Pancake, a thick and spongey pancake with shrimp, topped with scallion, perilla, chive, green cabbage and drizzled with lemon soy; Tornado Omelet with Bacon Kimchi Fried Rice, a bed of fluffy kimchi fried rice with bacon, under an Instagram-able twisted omelet, sprinkled with Parmigiano Reggiano; Potato Okonomiyaki, a potato mash pancake topped with crispy bacon, shrimp and melted mozzarella; Seafood Nurungji Stew, a blend of fresh shrimp, squid and clam, with crispy scorched rice, simmered in a flavorful broth containing bok choy, young corn and woodear mushroom.
Desserts, by Executive Pastry Chef Chika Hanyu (formerly of Mariebelle) feature Kyoto Hoji Tea Roll Cake, a visually appealing swirl of Japanese hoji tea and chocolate, served with a side of green tea ice cream and garnished with green tea powder; Kyoto Green Tea Mousse Cake with Japanese green tea powder topped with cream cheese frosting; Brûlé Banana Nutella Croffle, croissant-waffle dough layered with a generous portion of chocolate spread and butter crumble, served with a caramelized banana and vanilla ice cream.
NOFLEX NYC has a well-curated Korean-inspired beverage program, seamlessly blending Seoul’s hipster vibe with New York City’s iconic flair. Each sip of the soju and sake-based cocktails, crafted by renowned Korean master bartender Richard Kim (formerly of NOFLEX Seoul), unveils the narrative woven with the essence of both cities’ dynamic cultures. Highlights include Korean Yuzu Sour, a perfectly balanced blend of traditional Korean soju and yuzu, garnished with a dried orange slice; New York Night, a refreshing mix of plum soju, yuzu, vanilla, soda and vibrant blue curacao; Tiramisu Martini, espresso, soju and cacao, topped with a light cream cheese frosting and two biscuits. The media art lounge also has a selection of wines, champagnes and shooters, as well as premium mocktails.
For late-night events and parties, there are rotating DJs that perform in NOFLEX NYC’s full DJ booth, along with bottle service including champagne, sake and wine, with a full liquor license coming soon.
