C as in Charlie

The story

C as in Charlie | Fusion & Bib Gourmand in New York City

Three Boys from ATL

At C as in Charlie, the story starts not in a test kitchen, but in Atlanta. Three friends—Chef Eric JaeHo Choi, operations lead David JoonWoo Yun, and finance mind Steve JaeWoo Choi—left the South for New York City and opened a restaurant on Bleecker Street that feels personal, not polished. The name itself is a puzzle: C as in Charlie, a phonetic clue that hints at the casual, direct spirit of the place.

The Room and the Cooking

The cooking is fusion, but not in a textbook way. Chef Choi draws on his Korean heritage and his Atlanta upbringing, layering flavors that feel both familiar and unexpected. The website offers no precise menu here, but the kitchen’s approach is clear from the care taken with every detail—down to the house spirit. C as in Charlie partnered with Kisa to create Mannam (meaning “meeting” in Korean), a small-batch soju made with Jeju tangerines and Hallasan spring water. It’s naturally sweet and subtle, served by the glass or bottle, and embodies the restaurant’s desire to build connection through shared food and drink.

Recognition and Vibe

In 2026, Michelin awarded C as in Charlie a Bib Gourmand, celebrating its good-quality, good-value cooking. The dining room—open Sunday through Wednesday until 10:30 PM, Thursday through Saturday until 11:30 PM—keeps things straightforward: no pretension, just honest food and warm service. The three founders bring their own personalities: Chef Choi’s self-deprecating humor, Yun’s refusal to be boxed in, and Steve Choi’s observation that “the happier I get, the less I see.” Together, they’ve created a spot that feels like a genuine encounter—a mannam, as they’d say.

The Takeaway

C as in Charlie is a fusion restaurant in New York City that earned its Bib Gourmand through smart, soulful cooking and a clear point of view. Whether you come for the soju made with volcanic spring water, the evolving menu, or simply the company of three friends who bet on themselves, the restaurant offers something rare: a meal that feels both specific and generous. No gimmicks, just good work on Bleecker Street.