The Good Time Country Buffet is set to open this Saturday in Manhattan's East Village, offering a return to the all-you-can-eat dining format, a concept experiencing a resurgence in New York City.
The restaurant is the latest venture from the hospitality group behind Kisa and C as in Charlie. According to Steve JaeWoo Choi, one of the restaurateurs, the establishment will focus on "humble soul food" that is "restaurant-level food that is fresh and tasty and completely Southern."
While many all-you-can-eat establishments in the city closed due to pandemic-related health regulations, new venues like Mikiya Wagyu Shabu House and Fogo de Chão’s Brooklyn outpost have emerged. Choi highlighted the economic appeal of the buffet model, stating, "The buffet kind of concept is much needed for the economy nowadays because everything is so expensive."
The East Village location, situated at First Avenue and 10th Street, will feature pricing of $26.99 for dinner and $19.99 for lunch, with discounts for seniors and children. To-go options will also be available, priced at $9.99 for a small container and $19.99 for a large one.
The founders, Choi, David JoonWoo Yun, and Yong “YK” Min Kim, who grew up in Atlanta, aim to replicate the experience of the buffets they frequented in their youth. The menu will include Southern staples such as rib tips, Salisbury steak, meatballs, cornbread, mac-and-cheese, collard greens, fried chicken, and fried catfish. A salad bar and desserts like peach cobblers and puddings will also be offered, alongside a full bar with a focus on frozen drinks.
To evoke a sense of nostalgia, the restaurant's interior will feature wall-to-wall carpeting, a design element often found in older buffet establishments.
The group, which previously opened C as in Charlie in 2022 and Kisa, aims to bring their background and memories of Southern dining to Good Time Country Buffet. Choi expressed optimism about the business model, noting, "We wanted to keep the prices as low as possible. But the rent is crazy. The idea is that we’re willing to take a hit at the beginning to see if the concept works."