DubuHaus — Restaurant in New York

Tl;dr I would NEVER come here again and DO NOT recommend to others, they had terrible service through my entire night, AND THEY SWITCHED MY CREDIT CARD WITH ANOTHER PATRON’S, and they were nonchalant about it when I returned to retrieve my card. I understand they are new and likely working out kinks but keep in mind this place is supposed to be an “upscale CDG”.

I usually don’t write reviews for restaurants, but my experience at DubuHaus was so frustrating and disappointing that I think it’s necessary for me to share.

My friend and I visited without a reservation and added our names to the tablet at the front of the restaurant. The host asked for our name and party size, and told us to wait a few minutes. Shortly after, she asked us to step aside and then directed us to sit and wait for another 20–25 minutes. I checked the virtual waitlist and noticed there was only one party ahead of us, which made the 20-25 minute wait confusing. I asked the waitress why it is going to be 20-25 minutes, when it said my party is next. She told me to wait again and then returned right after to seat me so I’m unsure why she said it would be that long of a wait.

After we were seated, we weren’t provided menus by the host and no one came by our table for 10 minutes. I raised my hand to flag down a waiter and tried to make eye contact but no one assisted me. I flagged down a man in a suit, potentially a manager of sorts (?), who apologized for the delay in service and got them for us. The majority of the tables were filled, but the restaurant was not busy enough to warrant the lack of attention. Immediately after opening the menu, our server finally came over and asked if we were ready to order, despite us just receiving the menus seconds earlier. It just felt extremely rushed and inattentive.

The food itself was mixed. The soup and tofu were solid, and the complimentary soy ice cream was a nice touch. However, the rice was dry and hard. My friend had to leave early and despite us trying to get the waiter’s attention to wrap up her meal, he didn’t notice. I had to flag down the manager again, who then directed the waiter to assist us.

The server dropped off the check but didn’t include a pen, which led to another delay as I had to wave him down again. I signed the check and headed out but unfortunately, what should’ve been the end of the evening got significantly worse: after I left the restaurant, I discovered the waiter had returned someone else’s credit card to me instead of my credit card.

When I called the restaurant, I asked if they had my card to which they replied that they did. I informed them that they had given me someone else’s card that night, and their apology was extremely brief and lacked any genuine concern. When I returned in person the next day, the host at the front didn’t apologize or express any urgency, she simply asked if I had called and began rummaging through drawers. She didn’t even know what I was talking about. Eventually, another host came by who returned my credit card and I handed her the other patron’s card back. She said a quick “sorry” and then just stared at me. There was no acknowledgment of how serious of an error this was or any assurance that steps would be taken to prevent it in the future. I later checked my credit card statement to check the total and realized that the receipt I had written my tip on was for the other guest’s receipt. The other guest’s total was slightly higher than mine which so they automatically carried over the higher tip %.

I’ve dined at hundreds of restaurants (including many in ktown bc I'm lowk basic af) and I have to say this was the worst service I’ve ever experienced. From the disorganized hosting and inattentive waitstaff to the mishandling of sensitive personal information, it felt like there was a complete lack of training and accountability. I understand restaurants get busy and mistakes happen, but the level of care and professionalism expected at a place like DubuHaus was just...

I had heard mixed reviews about Dubuhaus and was curious to try it. Whether good or not, a restaurant with buzz is always more interesting than an undiscovered one.

From the outside, Dubuhaus appears very high end, minimal, and clean. I would have thought it was too expensive if I had not seen the menu online beforehand. Upon entering, the impression was the same. There were warmly lit wood accents, elegant Korean vases, and well presented photographs of the ingredients they seem to use. It was clear a lot of thought had gone into the restaurant's design. It comes across as almost too luxurious, which seems like a disconnect from the cost of the food they provide, but I am certainly not complaining. There is also a menu displayed outside, which is helpful. I must say, the ambiance is top notch.

We were seated and proceeded to order our food: the 들깨 버섯 순두부찌개 (Perilla Seed Mushroom Soondubu) and 김치 돼지 비지 찌개 (Kimchi & Pork Kongbiji). I ordered the latter specifically to compare it to Cho Dang Gol, a restaurant I know Dubuhaus had benchmarked in terms of its menu offerings. We both also upgraded to the 영양솥밥 (Nutritious Kettle Pot Rice) instead of white rice. To be nitpicky about the otherwise beautiful vibe, I thought the water bottle left a lot of water marks on the table. Perhaps a coaster for it might be helpful.

We were started off with complimentary homemade soybean curds, similar to those served at Cho Dang Gol, which tasted good. As someone who has been to Cho Dang Gol too many times, I felt the curds were not quite as good, but objectively they tasted fine. We then received a variety of six side dishes, and they all tasted good. I thought the different colors against the lighting looked visually nice as well.

My friend chose the 들깨 버섯 순두부찌개 (Perilla Seed Mushroom Soondubu), which tasted nutty and clean. It is his go to choice of soup, and he liked it here.

Now, the 김치 돼지 비지 찌개 (Kimchi & Pork Kongbiji) was also good, but I cannot stop comparing it to Cho Dang Gol, because Cho Dang Gol does such a great job with their 비지찌개s. Regardless, it objectively tasted fine, though I would not order it again from here.

The 영양밥 (Nutritious Kettle Pot Rice) came out, and we were disappointed at the visual. It looked nothing like the photo, which is misleading now looking back. Moreover, it was missing the shiitake mushroom, which I hope they told us about. It tasted fine, a bit sweet, as stated in the ingredient list.

They surprised us with a complimentary dessert, made of soymilk. They mentioned it contained dairy and asked if anyone was lactose intolerant. I am, and I decided to eat it; I was fine, but remember to bring your Lactaid or Milky.

The servers were all great. The server changed three or four times, so I assume there are no assigned servers. However, there were times when we could not get someone, such as to take the card for payment, and when we did get our cards back, they did not provide a pen to sign with. I understand this was likely due to how busy it was.

Now for the bathroom... 100 percent perfect. Do we not all love a clean, private bathroom? There are many, about eight (?) stalls. It is clean and well kept; it is dark and intimate. I have to say it is the best one I have been to in New York City, or anywhere, really. One nitpicky thing would be that it is dark, and I could not see the gender signs very well, so I just went into whichever one. If they are private stalls, do we even need a separate gender situation? Regardless, no complaints at all.

I would absolutely return to try other foods, perhaps not the ones I had during this visit. They were not bad, but they were nothing special or better than the ones I have had in other restaurants.

I am excited to see how this...

Dubu Haus is one of those restaurants that makes you appreciate tofu in a whole new way. The meal started with their in-house soy milk, served complimentary. It’s smooth, nutty, and clean not sweet, not salty, just natural. Because it’s unflavored, it might surprise people who are used to store bought versions, but that’s the point. It’s the pure taste of soybeans, made the traditional way: soaked, ground, boiled, and strained, the very first step before tofu is even born.

The banchan spread filled the table with color and variety. Pickled napa greens brought a crisp, tangy bite, while the green beans were blanched and tossed lightly with sesame oil and garlic, keeping their crunch. The pumpkin mash was silky and naturally sweet, almost like a vegetable dessert on the table. Shiitake mushrooms and carrots, braised in soy sauce, added earthiness and depth. The cubed radish kimchi (kkakdugi) was sharp, spicy, and refreshing, made with gochugaru (Korean chili flakes), garlic, and ginger. And the soy-braised beef strips carried that sweet-savory balance of soy sauce, sugar, and sesame seeds that pairs perfectly with rice. Each side dish had its place, a classic part of Korean dining where balance of flavors and nutrition is just as important as taste.

The bossam was plated beautifully slices of tender pork belly, tofu squares dusted with black sesame, fresh napa cabbage leaves, and spicy radish salad on the side. Bossam is all about wrapping you take the pork, add radish kimchi, maybe a slice of tofu, and wrap it all in cabbage. The pork itself was juicy and flavorful, though the cabbage was unfortunately too salty, likely from over brining without a good rinse. Still, the balance of fatty pork, fresh crunch, and the spice of the radish salad carried the spirit of the dish.

The star was the prime rib soondubu. Served bubbling hot in a stone pot, the broth had that deep red color from gochugaru, layered with garlic, scallions, and anchovy stock as its base. The prime rib added a rich, meaty depth, while the house-made tofu practically melted into the soup soft, silky, and full of flavor. A raw egg cracked on top gently poached in the broth, adding creaminess. This dish really showcased the soul of the restaurant: tofu made fresh, not just as a side note, but as the heart of the meal.

Dessert tied everything together with tofu soft serve dusted in roasted soybean powder (kinako). It was nutty, light, and not overly sweet, a playful but thoughtful way to end a meal centered around soy.

The space itself has a clean, high end atmosphere, with a warmth that still feels inviting. The wait was longer than expected, but it made sense once the food arrived everything felt deliberate and...