Moo Krata, the communal Thai BBQ tradition has been brought to life on the Upper West Side at Unglo, the latest restaurant by the team behind Michelin-recognized Chalong and Soothr.
The centerpiece is a proprietary grilling system that’s never before been seen in New York. Custom-forged copper pans feature both a central grill top and an outer shabu moat filled with bubbling pork broth, heated by Japanese Fuji Mountain lava rocks that eliminate hot spots while infusing subtle mineral richness. Guests control their own cooking adventure, switching between grilling premium Pat LaFrieda meats and poaching ingredients in the aromatic broth.
Chef Nate Limwong has created three set menu options, from the $48 lunch Lumiere featuring two proteins with vegetables and house-churned gelato, to the $88 Unglo Noir dinner menu highlighting wagyu and dry-aged beef. The Traditional Moo Krata Set stays authentic with pork, chicken, and squid topped with egg yolk for mixing before grilling.
Every table gets custom tools and Limwong’s refined master sauce, developed through months of testing to achieve the optimal balance of garlic, sweetness, spice, and acid.
The dining room features hand-glazed terracotta tiles, ceiling-height dry aging cases displaying various beef cuts, and a psychedelic mirror hallway with blue neon leading to the back dining area. The cocktail program, called the Butcher’s Collection, features meat-inspired drinks like the bacon-washed whiskey Mr. Flank and the spirulina-spiked Tomahawk.
Dining and Cooking