New Direction Dallas' Nuri Steakhouse has named Kyungwon "Ky" Kim as its new Executive Chef, marking a strategic shift toward a more distinctly Korean culinary perspective at the Uptown restaurant. Kim brings 13 years of professional experience spanning Seoul and New York. He spent five years at Oiji and Oiji Mi, rising to Sous Chef, then three years at Daniel Boulud's flagship Daniel restaurant, where he advanced from line cook to Executive Sous Chef. He is a 2017 graduate of The Culinary Institute of America.

Menu Evolution Under Kim's direction, Nuri's menu now emphasizes Korean flavors and techniques alongside its Texas steakhouse foundation. Signature dishes include Wagyu Steak Tartare Two Ways (presented both classically and with gochujang and pine nuts), Hamachi & Chamoe Crudo (Korean melon filled with snow crab), Cowboy Crab Cake (incorporating Texas peppers and Rio Grande Valley citrus), and Korean Ceviche (inspired by the traditional mulhoe preparation). Kim has also reimagined the restaurant's caviar service, replacing traditional blinis with gamja-jeon (Korean potato pancakes), and updated the steak service to include house-made steak sauce, ssamjang and seasoned salt inspired by Korean barbecue accompaniments.

Beverage Program Nuri's wine program remains under Barbara Werley, the first female Master Sommelier in Texas.

The list encompasses approximately 2,500 selections with emphasis on South Africa, Australia, Greece, and Texas wines, alongside Bordeaux and California benchmarks. About 350 bottles are priced under $100. The bar program has shifted toward culinary and Korean-focused cocktails incorporating fermentation and Korean ingredients. Signatures include the Lychee Bloom (vodka, lychee, hibiscus, yuzu), Emerald Palm (rum, coconut, pandan, pineapple, caramelized yogurt), and the Nuri Freezer Door Martini (vodka or gin, vermouth, bitters, umami). The spirits collection includes Armagnacs spanning over a century and rare Japanese whiskies offered through discovery flights.

Why It Matters

The hire signals a maturation of Nuri's culinary concept.

Two years after opening, the restaurant is deepening rather than broadening its identity—a common strategy for ambitious steakhouses seeking to establish market differentiation beyond prime beef. Kim's fine dining pedigree and dual cultural perspective position Nuri to compete in an increasingly crowded category by leaning into Korean-American fusion rather than chasing broader appeal.

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Written by FBM Publications Editors