Nudibranch is an East Village restaurant and wine bar where Korean and Spanish flavors meet a distinctly New York point of view.
The name comes from a scuba trip off the coast of Indonesia discovering nudibranchs, tiny vibrant sea slugs known for their incredible color and diversity. They were beautiful, unexpected, and unique. We liked the idea of bringing that same sense of discovery to the table.
Our cooking is rooted in Korean and Spanish flavors, shaped by the people, ingredients, and energy of New York. The menu is thoughtful and always evolving, with a focus on bold flavors, beautiful ingredients, and the unexpected combinations that make a meal memorable.
jeffrey kim chef and co founder of nudibranch started his career as a busser at momofuku ssäm bar and went on to become a line cook at atoboy, eleven madison park, jua, and spain’s el celler de can roca.
matthew lee chef and co founder of nudibranch began as a line cook at joule in seattle and moved to new york a year later to join the kitchens of jungsik, momofuku ko, and jua.
architect gunnar burke, lindsay reichart aia
furniture design kyle sheth
the team
jiwon bang chef de cuisine
josue salvador jr sous chef
sammi schachter beverage manager
selena menchaca floor manager
claud long porter
modou ndour porter
astrid martinez head bartender
kennis booker bartender
hannah kent lead server
anjelica garcia server
ian sims server
eddie rosette server
jacyn daniels server
vincent zheng line cook
mats grebenstein line cook
miko saladores line cook
betta malagon line cook