A Finer Diner
New York magazine|September 3, 2018

From tasting menus to chicken-katsu BLTs.

Robin Raisfeld And Rob Patronite
A Finer Diner

WHILE MANY SIT BACK and bemoan the decline of the diner, Sam Yoo is rolling up his sleeves and doing something about it. He’s opening one. It’s called Golden Diner, and he’s built it on the percolating fringes of Chinatown. And why not? Although the 32-year-old chef has done time in some of the swankiest kitchens around, including Momofuku Ko and Torrisi Italian Specialties, he naturally gravitates to the greasy spoon. “To me, there’s no place more comfortable than a diner,” says Yoo, a Queens native whose local bean wagon was Little Neck’s late Scobee Grill.

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