A new chapter of Korean barbecue on Thirty‑Second Street.
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 been part of that story for years: first as Samwon Garden, the New York home of one of Seoul's legendary galbi houses, and then as Antoya, recognized by the MICHELIN Guide with a Bib Gourmand in 2021 and 2022.
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.
The words in our window are a promise about sourcing and care: ingredients chosen as if the farm were next door, 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.
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. Come hungry, stay a while, and let us do the grilling.
