Piora

I would give this place one star, but since the manager was so nice, I’ll give it two. The bartender on the other hand was terrible. You’re in the customer service business, so dealing with patrons is what you should be used to. You don’t want people coming up to the bar to order drinks on separate tabs, so you make a group of 20 people who were filtering in and out stay on one check? And then you change your mind and say okay, you can order on separate checks, but then double charge? Luckily the manager was nice enough to adjust the tab for the huge mistake. Another thing was when someone is ordering a drink at the bar, and when you go to pay for it, and the bartender says «don’t worry about it,» but charges you $ 55 for one cocktail because he used the most expensive brand, it’s disgusting. Like I said before, after a lot of frustration, the manager took care of it, but I’ve never felt so frustrated and upset over a night out. And being that it was supposed to be a celebration, it made it ten times worse. I hope you find another career bartender, because you’re certainly not suited for anything in the customer service business.

We thought the menu was very limited. Although the grilled octopus was perfect, the pasta special was much too salty and tasted nothing like what was described.
We thought they forgot to submit our entrée order when they brought the desert menu after serving the appetizers. After getting no response regarding what he could do to make up for the delay, the host brought us all a glass of grapefruit juice. He thought it was the polite thing to do, but it seemed cheap to me. Doing nothing would have been much better. After a while, repeatedly apologizing became intrusive, and is really the only memorable part of the evening.
You cannot undo clumsy service with good food when the price for everything is so high.

Came here for dinner on a Sunday. The service is phenomenal — you are seated promptly and the staff is incredibly polite, knowledgeable, and attentive. All of the food is plated beautifully. Sure the portions are rather small and the price is high, but honestly… that should be expected with this kind of a la carte dining experience. You get what you pay for and the small portions were not a negative. Everything was incredibly flavorful. The lamb shank stood out as my personal favorite. If you are having a chocolatey dessert, try their house-​made irish cream along with it. So fantastic. A+ experience

Visiter Piora for my birthday last night. It was my second time visiting this restaurant (about 2,5 years ago last time). The menu has changed quite a bit and offers a limited selection of 9 dishes, 3 apps, 3 pastas, 3 entrees (fluke, poussin, lamb) as well as a couple of specials (including what looked like an incredible cote de boeuf for 2).
The food was very tasty — starting by the pork belly which was glazed to perfection and incredibly tender. I then had the agnolotti with fava beans and the chicken/​foie gras dish served with figs and chicken jus and both were excellent. The portions are on the small side but the price is a bit deterrent to share more dishes. The bread and butter served however, makes up for that and we filled up quite nicely on a couple portions of freshly baked rolls and seasoned butter. For some reason, the bar seemed a bit overwhelmed (even though the restaurant was not too crowded). My boyfriend ordered a mocktail which only came 15min after I received my wine glass, and after our appetizer had come (Piora comp’d us his drink, which was appreciated).
The décor is still great. Modern lines with a very cosey, homey townhouse feel. it’s unlike anything in NY and a sort of place that makes you immediately comfortable.
The staff was great, special mention to Jeffrey to came to introduce himself and chatted with us at the end of our meal as well. He mentioned that they change their menu very often to offer only the freshest ingredients available in season (which explains the small menu).
All in all, a great NY dining experience for an intimate, romantic night out in the village.

this was my first time eating at Piora and they knocked it out of the park. I did the tasting menu and they actually have a cocktail pairing that went exquisitely with the food. I have never been offered a cocktail pairing and I am definitely going to ask for it at all fine dining restaurants I go to going forward.
All of the staff were extremely friendly from the hostess, to the two bartenders, all the way to the wait staff, bus men, and owner. Everyone was extremely interested in what I thought about the food and drinks. I was surprised how familiar all staff were with the food and the various drinks. They must all try everything. I will definitely be returning to Piora again. The food was out of this world and way better than most of the 3 Michelin Star restaurants I’ve been to. I liked that it had a fine dining presence with the welcoming village feel. It was perfect and very welcoming. I will definitely be back again soon.

Came here for dinner on Wednesday night — Upon our entrance, the staffs greeted us with the welcoming. It’s a cozy and modern area inside and they also have a small garden outside of window. Super quite and super modern.
*Impeccable service* — The immaculate service is noticeable as soon as you walk in the door. We were seated promptly. And, the staff is extremely courteous and knowledgeable.
*Food* and *Price* — We’ve ordered the 3-​course dinner + dessert at around $ 120(Include tip+tax) per person. I really think the price is reasonable considering the sheer quality of dishes. Also, I thought it was really good to share with people to try many dishes all together.
Here are my reviews for the dishes that I had.
— MADAI — We started with Madai. It comes with AVOCADO, FLOWERS, and FARRO. The Elderflowers were very refreshing. It was the right dish to start with.
— PORK BELLY — The pork belly was cooked and seasoned perfectly. It was very easy to cut and was extraordinarily tender, rich and intense in flavor. The pork belly is a great for additional dish to start.
— Pare Pasta (today’s special menu) — I don’t think I’ve ever had pasta with pare (it’s one of Korean Veg that is similar to sea lettuce) but this combination just works really well. In fact, it was really good.
— Bucatini– Bucatini was incredible. This one was our favorite dish here. The pasta comes with Dungeness crab, MAITAKE, Garlic and Chili. If you’re a fan of Crabs and pasta, you simply cannot skip out on this dish.
— FLUKE — The fluke was beautifully presented and absolutely delicious. Fluke was well seasoned with Meunière sauce. I didn’t have any ‘FISHY’ for my taste. Also, it was a generous portion for the price. I would definitely recommend this dish as well as other dishes.
— SPRING LAMB — Absolutely amazing. I highly recommend this dish. The lamb is cooked perfectly, and the meat is tender and juicy and incredibly flavorful. I can’t stress enough how amazing the meat was.
*Overall* — With reasonable prices for such high-​quality, complex dishes, Piora is a restaurant I would love to return to over and over again. Plan on coming back here for tasting menu. I really enjoy coming to Michelin restaurants for special days because of the special dining experience for your eyes and mouth. And Piora is the most amazing and well orchestrated restaurant that I have been to. HIGHLY RECOMMENDED.

Visited Piora for my wife’s birthday.
Was expecting too much as the restaurant earned 1star michelin, and also Unilocal rating was about 4.5 star.
First of all, Food was OK.
The Restaurant proudly saying that they are Korean +Italian cuisine. As I was born and raised in Korea, It was very interesting to see and taste Italian food with a Korean twist. But was not too much impression. Felt like as if my mother in South Korea cooking Italian food with nice plating.
Service:
We arrived at the restaurant 20 minutes before our reservation and wanted to try some cocktails at the bar as Piora have happy hour from 5:30 — 7:00. Server said we can’t drink at the bar as we reserved the seat already, and mentioned we are not also allow to bring our cocktails into the dining area. So we ordered our drinks at our table and didn’t get to enjoy their happy hour. While we were eating, I saw some people brining in their cocktails from the bar. WTF Piora?! Customers deserve to be treated equally.
In addition, when we were ordering, my wife wanted to start 3 course meal [appetizer, pasta, main enteee], whereas I wanted to try only 2 course meal [pasta, entrée]. But the server again said that I also need to order 3 course as well. This is so strange to me. I visited many reputable NYC restaurants, but none of them had this kind of issue at all. WTF Piora? Let your customers order what s/​he wants to order.
So My wife and I ordered 3 course pri fix menu. We ordered our main dish with ribeye steak and we were told that steak is for two people and there is supplement cost for steak. When our server was explaining about supplement cost, she was pointing out the lamb entrée on the menu which also requires $ 10 supplement on top of the pri-​fix menu pricing. So I assumed that we both need to pay total $ 20 ($ 10 per person) for ordering steak, so we ordered the steak. HOWEVER, upon reviewing the bill, realized Piora charged additional $ 85 supplement on top of the pri fix pricing (for steak). Trust me I felt real bad about this experience and really felt like I got ripped off. Trust me not worth paying extra $ 85 for your entrees. Rather go to decent steak house.
Overall, price is extremely overrated.
This is what we ate at the restaurant.
We only had two cocktails and two beers. ($ 50)
3 course pri fix for 2 ppl ($ 170)
$ 8 supplement (bucatini)
$ 85 supplement (steak)
After tax and tip, I paid $ 400.
Is it worth paying $ 400 for what I had ordered???
Hell~~~~~~~~~~ no. Would you want to pay $ 400 for steak, 2 small pasta, and 2 appetizer? Decision is yours, but I would not.
If you are looking to experience fine dining cuisine, I would pay little more and go to «Daniel» or «Collichio and Sons».
I will never dine at Piora for SURE.

3.75 :)… Piora is good. The portions are small and the food is pricey, but overall I don’t mind giving them the nod.
First, our group of four thought the ambiance and general «feel» of the restaurant was spot on. A bit minimalist, smaller, darker, modern… all good. It took maybe 10 minutes to seat us for dinner which is reasonable in such a popular place (we had a reservation). The service was also good with one small exception which I’ll mention towards the end.
I should also mention that here they have a fixed menu with either 2-​course or 3-​course prix-​fixe pricing. Now on to the review…
Food-​wise, I think the «market vegetables» was a totally special dish which I could eat again and again. Totally unexpected and wonderful. My dinner companions also really enjoyed the bucatini… Though in reality all the dishes were very well done, including the agnolotti, chicken wing, cavatelli, lamb, and the fluke.
We also had the 40 oz bone-​in rib-​eye special which a couple of us shared. It was tasty but not really «steakhouse» tasty (and not worth the $ 85 supplement on top of the prix-​fixe pricing). I think given the quality and texture of the meat it would have been better if it were cooked medium vs. medium rare.
Add in a bottle of wine and several cocktails and you’re rapidly approaching the 1-​G category (that’s almost $ 250/​person). And then there’s the issue of charging us $ 15 more for the wine than the price on the menu («oh sorry, our bad– glad you caught that…») and you get the 1.25 star deduction.
Would we go back? Maybe, but we probably wouldn’t order anything that was above-​and-​beyond the prix-​fixe menu. But hey, they do give you free stuff at the end (for us a lovely glass of rosé) to make you feel better about dropping all that cash. So there’s that…

Another excellent dinner tonight.
One of my top 5 NYC restaurants.
Highlight dishes: Both bucatini dishes (some of the best pasta dishes in the city can be found here, imo), the lamb main dish (the green garlic crust was very impressive), chicken wings, and once again their signature ‘market vegetables’ dish.
But, this time no gnocchi on their menu. Why? Please put it back.
This time, the desserts were excellent; Very impressed. Some of the best desserts so far this year. Compliments to the pastry chef.
Nice, extensive wine list; Wine by the glass reasonably priced.
Excellent service, as before.
: A+

I had a really pleasant time here. The dishes were amazing! The interior is pretty modern and I remember the lighting is a bit dark, but I enjoyed the atmosphere. The sashimi appetizer with miso was great, but oh my god the gnocchi was heavenly. The texture was something that I’ve never experienced before. You can taste fresh potato and it feels like a little tender but then also soft. I admire their elegant combination of western and eastern flavors!

My girlfriend and I decided to go over Christmas break, and it was absolutely fantastic. I never thought I could find a spot in NYC with such a romantic, quiet atmosphere, and such delicious food & drinks.
This place is definitely for intimate, special occasions.

Before dining at Piora, I could hardly picture something as creative as the combo of Korean and Italian — apparently the former features spicy sauces and raw seafood while the latter focuses on bread and cheese. Piora opened up a completely new world for me.
Making reservation was not at all too difficult and we were seated promptly upon arrival. Either three-​course prex-​fixe or six-​course chef’s tasting could be chosen in the dining room while a la carte was only available in the bar room. Kindly note that dishes of tasting menu were not specified on the website however they offer a vision menu by presenting a box of raw material in front of you and let you make the guess here! Classic.
Opted for the tasting menu.
Bucatini with black garlic and Dungeness crab meat was by far my favorite savory course. With this special type of spaghetti, it was able to absorb the the juice of meat and mushroom thoroughly. The market vegetable, on the other hand, provided me a down-​to-​earth feeling and was not at all underwhelming. Dessert was always fantastic — cranberry sorbet had just the right level of sweetness with a sour tilt; while the coconut passion fruit marshmallow was so soft that it almost melted in my mouth!
I guess ambience was not that important once the food itself dominated, though Piora indeed presented an equally remarkable atmosphere. Well deserved the continuation of Michelin star and I could already envision more to come.

I was under a pressure to find a restaurant to please a hard-​to-​please Korean colleague who was visiting the city from Korea. She has been to NY many times and visited a lot of top restaurants in the city so I had to find a hidden gem to impress her. I picked Piora hoping its Korean fusion dishes would suit her Korean palates and the ambiance was not too fine dining not too casual. My decision turned out to be the right one since no word of complaint came out of her. On the contrary she ended the evening happy and satisfied. Oh what a relief.
We went in on Thursday night but the half of the dining room was empty. It was a good thing for us since we had several staffs attending our table, making sure we were happy and felt taken care of.
The menu is not extensive here so if you have dietary restrictions you might end up with limited choice. Luckily, the only allergy I have is to bad tasting food so I was happy with the menu. The vegetable dishes as first course were surprisingly good despite their unattractive names (market vegetable and summer squash). The second course of pasta was also nice. I opted for the popular crab bucatini and truffle tagliatelle. Both on point! The suckling pig and ocean trout as entrée were my least favorite as pork was a little dry and the trout didn’t taste very special.
Half-​way into our dinner the dining room became a little chilly, making us want to get back our checked-​in coats. The server apologized for the chilly temperature and the the person seemed to be a manager came to us and explained to my non-​English speaking counterpart that he adjusted the room temperature.
Nice personal touch to the service and my hard-​to-​please colleague was finally pleased. Finally my mission complete. So Thank you Piora.

I was hoping to four star this review, especially at this price point. The review should really be two stars if you take an incredibly awkward FOH into account.
The one saving grace was the seasonal vegetable first course. Each dish was on the verge of excellent with one or two technical flaws that held it back. The chef seems to know what he’s doing, It just needs a little more finesse.

I want to love Piora for being a cute restaurant with few seatings near Greenwich village. I want to love Piora since everyone in Unilocal said its a 4.5 spot; and usually when everyone said its 4.5, the restaurant must be super über delicious right? Unfortunately in this case I have to be the outlier for reviewing Piora.
1) A friend of mine is allergic to shell fish and for his birthday’s meal, he had called Piora a priori to tell them about his allergy. Upon our arrival we informed our waiter about our desire to order tasting menu whereby my friend is allergic to shellfish. The chef rejected our offer and our good looking yet mean sommelier informed us that there’s no way the chef can accommodate allergies in condescending manner. Consequently I argued with the manager Jeffrey (who is super nice) and told him in my experience dining at dozens of Michelin star restaurants, even eleven Madison park or Noma accommodate allergies.
In the end we were served «modified» tasting menu to please my birthday friends after a lot of back and forth with the kitchen. This should never happen in front of my birthday friend who is supposed to be enjoying dinner vs listening to argument with various person in the restaurants.
2) The modified tasting menu comprised of a few high lights and a lot of failures. Caviar tacos’ skin overpowered the caviar Flavors. Wheat bread with sunflower spread tasted bland and should have been paired with stronger flavor like foie or pâté. Ham and melon could have been delicious pairing but the presence of heaps of peanuts ruined the flavor profile.
On the other hand, our only protein for the main course was delicious. Avian poularde was very juicy with amazing sauce. Sadly the best part of the meal was the palate cleanser — which is a combination of shaved ice and ice cream with lavender flavor.
3) Cocktails sound very nice with Asian influence such as Yuzu or watermelon juice. However upon drinking the $ 16+ cocktails, you will realize the amount of alcohol in the drink is almost as diluted as non alcoholic drinks. Definitely not bang for your buck.
All and all, the experience in TGIF or Olive Garden maybe a better one whereby you are not paying $ 450+ check for rude service from the staff or watered down drink or basic pasta. Jeffrey is the only one who tried to save our night by trying to accommodate our friend’s allergy — come on folks, have you visited alinea, Noma, Arpege or el bulli? Despite attempt from Jeffrey to modify the tasting menu, the food served was very average with almost no protein. I left the restaurant feeling very angry for paying $ 450+ and unsatisfied. It’s very justified if our bill is $ 450+ and we had had Kobe beef or delicious protein; not when we were poorly served with wheat bread, tiny tacos, small pasta, salad, small amount of fancy chicken.
Save your money and go to Olive Garden or Pizza Hut. Or eleven Madison park really if you want to splurge.

I came here with my wife for her birthday. This place has been getting good reviews from Unilocal,got 2 stars from ny times, but mostly I was intrigued by the name of the restaurant, which in Korean means to blossom.
I let them know in advance about the birthday, and they gave us the personalized menu. When we got there, they were prepping our table and asked us to wait in the bar area, and provided water while waiting. Dining room was very small, but cozy, and spacious enough that other parties didn’t bother us.
We started with mocktail, a watermelon and the shiso ginger drink. Unfortunately neither was impressed. My watermelon drink was basically lemonade with watermelon flavor. My wife’s shiso ginger drink didn’t have any shiso’s unique flavor and asked the server to get more shiso flavof and later only to find out that the restaurant uses syrup instead of actual leaf. We thought it would have been a better drink with real shiso leaf, a bit of syrup, a bit of ginger and sierra mist and lemonade.
They didn’t have any complementary bread but served monkey bread with 6 dollars extra, and it was good. They came with seaweed butter and ricotta cream, which were both very good. Bread was just baked, and it was very warm and sweet (in a good way).
As for the dishes, our first dish (burrata tomato and ocean) were ok. my plate, ocean, used bean paste powder with seabream. I thought it was a unique approach, but didn’t really appreciate the synergy between two ingredient. Our favorites were the 2^nd course. My wife ordered rigatoni with sausage and I ordered gnocchi with chantrelle mushroom. They were great. Rigatoni had the perfect thickness on its pasta to make perfect balance with sausage bits, and my gnocchi was very rich in flavor. The entrees were lamb and halibut, which were fine, too. On dessert, they brought the hazelnut pudding with a candle for my wife’s birthday.
Ambience was nice, and the service was very good. I would recommend this place to other people.

I went with my friend for dinner last night. We had wanted being there for a long time. We passed by this restaurant every time we were in West Village. The interior design attracted us. They do take reservation but generally are fully booked. So make sure you reserve the spot earlier. They need a credit card to guarantee the spot in case you don’t show up.
I ordered a cocktail called Gin Supreme, super good. Highly recommend! The food is pre-​fixed. You can choose a two course meal or three course meal or Chef’s tasting depends on how hungry you are. We both ordered three courses, which came with appetizer, pasta and entrée. Chef’s tasting is 6 courses and changes all the time. So if one person is ordering that all other people need to order the same. Because the timing of they bringing out the food. We liked the appetizer the most. Their entrée is ok made, not WOW. They do have steak but only comes with 14oz so we didn’t order it.
Very good place, definitely will go back again. Also good for dating, very cozy environment!

Dined here on a recent Friday. We had reservations for 6:30 and it was pretty empty. There was an awkward interaction with the host to start the evening. He was trying to tell us there’s subsequent reservation at the table at 8:30 but he didn’t do the greatest job relaying this and both my fiancé and I thought he meant we had to wait 2 hours. Awkward.
Once we got past that, we were seated in the back by the garden. Tip: sit in the back for the garden but if you want isolation and quiet, ask for a table in the front.
The waitress was pretty helpful with the menu items. We ended up ordering the Cote de beouf. To start, we also ordered the Ocean and Egg. I read raving issues so we also squeezed in the Monkey Bread, which was probably overboard but way worth it!
If you come and the same choices are available, I’d definitely stick with the monkey bread and ocean. Both were superb but we thought egg was a bit on the salty side. The ocean is madai, avocado and doenjang and the flavored were so subtle and fresh! The monkey bread came with nori (seaweed) butter and ricotta garlic butter (both were good in different ways).
They told us the steak would take 40 mins but with the three appetizers, the timing was perfect. They came and showed us the steak before it was carved and served on a plate. To be honest, I was not too thrilled with the ribeye. As with larger steaks, too much of it was fat and not really edible. The side potato it came with was a bit salty as well although the vegetable (forgot what it was called) was pretty good. We ate as much as we could but had to pack the rest to go. I thought it was clever how they hand you a ticket to pick up your doggy bag on the way out.
The waitress also worked double duty as the sommelier. I’m sure she was trained to suggest certain wines with certain dishes and the first suggestion for the appetizers was the Calabretta, which paired perfectly. The Il Fauno di Arcanum wasn’t as impressive which I realize isn’t her fault.
Overall, Piora does offer a great dining experience but I don’t know if I’d be in a rush to return. Someone rated this place 4 stars but explained that it’s more like 3.8. I’d have to agree on that, especially for its price tag of $ 400 for dinner for two.

OH my goodness. 40 oz steak bathed with some maple syrup marinade. Are you drooling yet? You should be.
I don’t even know where to begin.
The fresh monkey bread came with delicious butter, and that kicked off an entire meal of decadence. Courses were perfectly small to allow room for massive steak and even dessert. I really enjoyed the «Ocean» dish– madai, avocado, and doenjang.
I could go into incredible detail, but really every single thing on the menu was delicious. The steak melts in your mouth.
For dessert, opt for the rhubarb tart or the hazelnut pudding. Delicious!

In for the first time last night — finally. Came with a guest who is no stranger to fine dining around the world.
My family has followed Executive Chef Chris Cippolone from culinary school on to his first charge where he garnered a NY Times «excellent» and four stars from Gannett at Dylan’s Roadhouse in Granite Springs NY (Westchester). Sadly, Dylan lost the lease on the building a week later, but the culinary journey was officially on!
He went on to be Executive Chef at Vox (French influence), Dylan Prime Tribeca (Steak influence), Faustina (a Scott Conant Italian venture), and then his own Tenpenny in the Gotham Hotel. In each case the menu evolved, adapted, and adventured — winning critical acclaim and demonstrating Chris’ talent.
After a journey through Asia with Piora partner and proprietor Simon Kim, Chris and Simon have brought this new influence and their vision to life in lower Manhattan.
The restaurant is small but warm and cozy. The bar and seating (tables/​chairs) were designed and partially built by a Scottish carpenter. The space reflects the same Asian influence as the food and beverages and provides a calming influence — sort of a culinary Reiki.
Arriving early, I spent nearly an hour at the bar and sampled one of several signature cocktails prepared by an extremely knowledge and talented bar staff. My cocktail, «Pairs Well» combines a citrus and floral accent with tequila, including a peppery Sudachi lime juice. Delicious! I then received a brief education on Japanese lime juices and sampled a second, slightly sweet lime juice (see pic). Turns out the lime juice is more expensive than the liquor.
The bar is stocked with an array of high end cocktails, Japanese whiskies (see pic) and even home-​brewed concoctions, including a banana infused rum. They also are making a stronger beer brew using fractional freezing. This is NOT your typical bar or your average bartenders. It is awesome and worth spending some time in the hands of the bartender before your meal.
Seated in the small dining room we started with the Monkey Bread — six palm-​sized buns served in a black baking skillet. The bread was light and fluffy with a light brush of butter and a sprinkle of coarse salt. The bread was served with both a seaweed butter and a ricotta cream. Loved the ricotta — the seaweed butter was ambitious but not my favorite flavor profile.
We simply asked that the chef serve his choices of dishes, then sat back to consume the show! Among those making an appearance:
Salad = that day’s market vegetables dusted with «thousand island» powder
Chicken = AVIAN POULARDE with porcini mushrooms, sweet potato and a foie gras foam. The sauce was indescribably delicious
Duck = ROHAN DUCK with beets and a plum/​lavender sauce. The crispy skin highlighted the texture of the tender duck breast
Pasta = a «striped» tagliatelle — the stripe being vegetable ash — showered with (extra cost) shaved (at the table) black and white truffles. This was killer.
Dessert was a combination of textures, flavors and fruit. Great closure.
My guest’s comment echoed mine — «one the greatest meals of my life»
The bottom line here is a passion for creative cuisine food and drink. And oh – a Michelin Star. Not many of those going around…