What do the Rockefeller Christmas Tree and the viral Honey Butter Pancakes from Golden Diner have in common? Golden Hof.
I think if you haven’t heard of the Honey Butter Pancakes by now, you may not be living in this hemisphere. Golden Diner is a 30-seat restaurant known for its pillowy, golden pancakes—and the lines that snake around the block for them. In recent months, as the pancakes took over just about every explore page, a quiet hack emerged: you can get that same signature stack with little to no wait at Golden Hof, the newest evolution of Golden Diner, located just steps from Rockefeller Center.
From Golden Diner To Golden Hof
Traditional Korean “hofs” are the pubs where people gather after work — a little loud, a little comforting, always reliable. Golden Hof is owner and chef Sam Yoo’s interpretation of what a New York hof looks like through a Korean-American lens. He says: “I don’t try to be authentically Korean. I just try to be what I am and create dishes with the flavors I grew up with.”
Chef Sam didn’t grow up in Seoul, and he’s only been to Korea three times, but born and raised in Queens, he grew up surrounded by food and Korean flavors. His parents ran New York Kimchi (which by the way is the same recipe used in the restaurant today) in the very same space for 12 years before Golden Diner was even an idea and the industry legacy stretches even further back from when his father owned a Dunkin’ Donuts in Greenpoint. Food wasn’t just a career path, it was a backdrop to childhood.
From a 30-Seat Diner to a 200-Seat Powerhouse
Golden Diner’s cult success brought with it new challenges when opening Golden Hof: scale and a new Midtown market. Golden Hof is more than five times the size of the original, seating hundreds of guests a night and often turning tables two to three times during peak hours.
Chef Sam describes the adjustment as learning to adapt — to new energy, new customers, and the pace of Midtown. But he credits the restaurant’s success to the leadership and team that have built a strong, supportive work culture, always maintaining a positive attitude despite the high volume and pressures. He is so proud of what they have built, and most importantly, that they built it together.
The Crowd: Everyone, Somehow
Now the restaurant is finding its own space and voice in the busy Midtown streets, and is attracting a crowd that is notably diverse. From locals and corporate professionals to tourists and of course some people who came to Instagram their pancakes, there seems to be a thread that connects them all.
Perhaps it’s the High-Low philosophy that Yoo has seamlessly achieved. I think it is best described as an elevated dive. It’s accessible yet sophisticated and refined but unpretentious. Despite its size, the space maintains a warm atmosphere and energy in all corners. Many of the staff members at Golden Hof come from fine dining backgrounds, yet you feel just as comfortable as if it is your local watering hole. Hof Mission: achieved. Plus, the food is damn good.
the Food
Here is the rundown of what I have had:
KOREAN FRIED CHICKEN
choice of: gochujang glaze or soy honey garlic
Korean fried chicken is another dish having a moment in the city and these at Golden Hof are exceptional. Sticky heat, perfect crunch, and a flavor profile that feels like the chef’s identity in one bite.
BULDAK DUMPLINGS
chicken & pork dumplings in a fiery hot sauce w/mozzarella & pecorino
A slow-burn buldak spice that builds but never overwhelms, this is one dish that truly blew me away. I think the most impressive and unexpected element is the addition of truffle pecorino.
CILANTRO & CUCUMBER SALAD
dressed in a burnt sesame and gochugaru vinaigrette
One of chef’s favorites and now currently one of my own. I always love when something so simple can be so elevated. The salad has the perfect crispness, freshness, and leaves simple ingredients paired with a power-packed dressing. I can’t get enough.
TUNA TARTARE À LA “TANGSUYUK”
pineapple, bell pepper, shallot, served w/rice crackers
Bright, clean, and beautifully plated. There are some special surprise elements, like the addition of mango and bell pepper, that give one of those je ne sais quoi elements but definitely adds to the dish. A perfect starter and one of the chef’s top recommendations as well.
ROSÉ RIGATONI
house made pasta, tomato-gochujang garlic cream sauce, ao nori
Because vodka sauce is so yesterday, this pasta gives us that creative element you don’t always find in an Italian restaurant but with the refinement and fresh pasta making skills that you would. The pasta has a nice smoky quality that is comforting and breadcrumb topping for texture. It is definitely a dish that deserves a try.
GOLDEN CHEESEBURGER
6 oz beef patty, gochujang aioli, b&b pickles, scallion milk bun, served w/french fries
If you ask Chef a dish that is completely underhyped, it would be the burger. I have to say I agree. This burger leaves you with juice dripping down your arm in the best way, with incredible flavor and vividly fresh ingredient choices . It is just an overall incredible burger.
PRIME K-BBQ BEEF SET FOR TWO
Beautifully marbled cuts, generous portions and really amazing quality meat at a price point you won’t believe. Perfect for date night, a best-friend catch-up, or anytime you want to linger. There is also the option for tableside grilling that turns dinner into an experience.
HONEY BUTTER PANCAKES
double stack w/honey maple syrup & lemon zest
The pancakes that broke the internet — and I am sure you are wondering — Are they worth the hype? Short answer : Absafuckinlutely!
They are about the thickness of the pan, cooked on one side only, and drenched in a syrup described as “liquid Werther’s”. The result? A pancake with mochi-like consistency, sweetness but not overly, and a rich dessert that isn’t too heavy. You understand the hype the moment you taste them.
pUMPKIN PIE SOFT SERVE
whipped cream, brown butter graham
I also highly recommend trying this seasonal soft serve. The citrus juxtaposition to the warm and festive pumpkin flavor is just perfectly balanced and refreshing. It even makes for a wonderful palette cleanser, in my opinion, and I love the addition of the crumble which reminds me of speculoos cookies which adds an amazing textural element and flavor component.
creativity, Culture, & Details That Matter
Chef Sam maintains that staying inspired requires a balance between industry awareness and creative exploration beyond the kitchen. He has previously taken ceramics courses as a creative outlet, recently signed up for a painting class beginning in January, and cites music as playing a significant role in both his personal life and business operations. “For me, it’s not just about staying creative in the food realm, even though that’s so important,” he says. Other sources of inspiration include dining out frequently, reading extensively about what other chefs are doing, and keeping up with culinary publications—though you might be surprised to learn that Chef Sam has no social media presence.
As mentioned, Golden Hof distinguishes itself with dishes that cannot be found in traditional Korean restaurants in K-Town or elsewhere. The menu reflects his innovative approach through distinctive elements like using unique cuts and premium ingredients not typically used in Korean cuisine. Yoo is also an advocate of supporting local businesses, sourcing all his ingredients from various purveyors throughout the city, down to the pickles in your burger.
The same thoughtfulness and intention extends to every detail: curated playlists, rotating artwork by Korean artists, and a holistic approach to hospitality providing an entry point to Korean culture.
Final Thoughts
While he is grateful and proud of the fame that his pancakes have received, and appreciates having created something that has “affected the cultural zeitgeist of food media and culture”, there is so much more to Golden Hof than pancakes. The restaurant has mastered that rare in-between: the comfort of a casual pub with the polish of a downtown hotspot. It’s loud in the right ways, thoughtful in the details, and full of dishes that feel familiar but amplified. What Owner/Chef Sam Yoo wants you to leave with:
Ultimately, what Owner and Chef Sam Yoo hopes guests leave with is simple: a small escape from the bustle of Midtown—a place to feel comfortable, welcomed, and introduced to Korean food and culture in a way that feels personal and modern.
