Sinsa brings a fresh energy to the East Village, blending modern Korean flavors with a stylish, industrial-chic setting. The sister restaurant to Rice Thief in Long Island City, Sinsa is equal parts restaurant and wine bar, introducing a concept long embraced by European wine bars but rarely seen in Korean dining—especially in New York City. As a Korean American restaurant and wine bar, it seamlessly bridges tradition and innovation, offering a menu built around bold, shareable dishes and a dynamic beverage program.

Small plates set the tone—Kimchi Uni Toast layers buttery milk bread with briny uni and kimchi butter, while Wagyu Beef Tartare gets a Korean spin with mustard aioli and house potato chips. The indulgent Rice Thief – a decadent combination of uni, marinated red shrimp, and tobiko over black kimchi rice – delivers deep umami in every bite.

Larger plates include the Truffle Gim Risotto, rich with seaweed and maitake mushrooms, the Duk-Galbi Bourguignon, which reinvents short ribs with crispy rice cakes, and the Donkatsu au Poivre, a crisp, golden pork cutlet with a peppery soy sauce. The Grilled Sea Bass, served with perilla salsa verde and charred lemon, rounds out the selection with bright, herbaceous flavors.

Sinsa’s wine program showcases small, independent producers with a strong focus on biodynamic and sustainable practices. The curated selection includes a healthy offering of zero- to minimal-intervention natural wines, ensuring a diverse range of options for every palate—from crisp, high-acid whites to complex skin-contact wines and structured reds, each chosen to complement the menu’s bold flavors. Sparkling selections, including pét-nat and Champagne, bring lively effervescence to the list, pairing effortlessly with the richness of Sinsa’s dishes.

The bar program highlights Korean spirits, with an emphasis on Soju and Chungju cocktails crafted with house-made syrups for depth and balance. Standouts include the Seoul Sour, a velvety mix of rice wine, yuzu, and honey, delivering the perfect balance of tart and smooth, and the DC Reserve—a bold mix of soju, chai tea, honey, cardamom, and cinnamon that layers warmth and spice. The San Fran Lychee Cooler blends soju with lychee, mint, and coconut water for a refreshing, tropical twist.

With warm lighting, a buzzing atmosphere, and a menu designed for long, lingering nights, Sinsa is the kind of place where one round turns into many, and dinner turns into an all-night affair—offering New York a fresh, distinctly Korean American take on the wine bar experience.