Authentic Korean food, shared together in a place that feels welcoming.
Thirty‑Second Street between Fifth Avenue and Broadway is Korea Way, the block where New York goes for Korean food. Our address, 37 West 32nd, has grilled Korean barbecue since 2018, most recently as Antoya, recognized by the MICHELIN Guide with a Bib Gourmand in 2021 and 2022. OpenTable's Diners' Choice and TripAdvisor's Travelers' Choice followed.
Anto is the next chapter. The name is shorter; the idea is the same one that has always animated this room: premium, hormone‑free meats, marinades passed down through generations, and an open flame at the center of every table. Our signature diamond‑cut technique, scoring each cut so marinade reaches every surface and the meat grills evenly, is still the heart of the kitchen, and our servers still grill tableside, the way it's done in Seoul.
Comfort, peace. A place where people gather comfortably.
Earth, land. The ground where fresh ingredients and care begin.
“The ground where fresh ingredients and care begin, and the place where people gather in comfort.”
The words in our window start in our name: 土, the earth where ingredients begin. In practice it's a promise about sourcing and care: ingredients chosen as if the farm were next door, key staples sourced directly from Korea, kimchi fermented in our own kitchen, broths simmered for hours rather than bought. Nothing about Korean barbecue is fast food, and we don't treat it that way.
Anto is polished, but it isn't formal. Three stories of tables, birthdays with the whole family, first dates, office dinners that run long, regulars who order the same soup every week: that's the restaurant we run, because Korea's dining culture is about gathering around one table to grill and share. Come hungry, stay a while, and let us do the grilling.
