Local Guides World
Reviews — 8
Absolutely excellent, authentic Korean BBQ! I came for lunch on a Friday and there was no wait. The waiter was friendly and explained all the food items for me since I am still relatively new to Korean cuisine. He also helped prepare the meat so that we did not ruin it. I will definitely come back again.
Food was amazing - the bbq meat slaps 👏 Good portions and we also had the spicy pork, beef bulgogi, naengmyeon and kimchi jiggae 👌 10/10 would visit again!
More young people oriented Korean BBQ. The meat quality was decent. Fairly good selection of beef and pork. Cold noodles were over cooked. I do not suggest it. Lunch on the weekend was not too busy.
Just like Korea! But with snake river farms beef and ibérico pork premium cuts. My fav in k town for BBQ, LOVE the scallion pancake, naengmyeon cold noodles, steak tartare and spicy rice cakes. For meat cuts, the thin flower sliced pork belly, pork jowl, ibérico pork collar, marinated shortrib, thinly sliced brisket, honey and garlic cubed boneless shortrib and snake river farms center cut boneless shortrib. Their signature grill is surrounded by corn cheese and steamed egg moats.
Amazing EVERYTHING!
Service - waited 45 minutes for a table, efficient waiting process, you can wait outside with temperature controlled seating space. Staff was super friendly and helpful (especially if you’re a first timer!). They explained everything and how to use the side dishes to combine the flavor profiles. 10/10.
Food - While this is not all you can eat, there is great value for money. You can easily opt for a 2 person meal and have 3 persons fill up comfortably. Great cuts of meat, marinated well. Shoutout to the Kimchi Soup for that flavor explosion!
Environment/Ambiance - 2 floors, bigger groups are segmented into separate tables. While smaller groups are typically sharing a large table with individual grills. Can be a tad bit cramped.
Service - waited 45 minutes for a table, efficient waiting process, you can wait outside with temperature controlled seating space. Staff was super friendly and helpful (especially if you’re a first timer!). They explained everything and how to use the side dishes to combine the flavor profiles. 10/10.
Food - While this is not all you can eat, there is great value for money. You can easily opt for a 2 person meal and have 3 persons fill up comfortably. Great cuts of meat, marinated well. Shoutout to the Kimchi Soup for that flavor explosion!
Environment/Ambiance - 2 floors, bigger groups are segmented into separate tables. While smaller groups are typically sharing a large table with individual grills. Can be a tad bit cramped.
The worst service I have ever experienced in Korean restaurants,the girl taking order had been always in a poker face,after our complaining to the guy when paying the bill,the guy showed a indifferent face as well,the food was fine only the rib was a little burned. The only thing I have to say is that there are bunch of choices around the community,be wise to choose a one with better service!
Really cool spot and experience. The food was good very flavorful the meats and steaks were tender. Only reason for not 5 stars was the drinks were slow and inconsistent and the atmosphere was a bit loud and chaotic. Otherwise great time.
I've been here 4 or 5 times at this point, with my latest visit (detailed below) being my first visit in almost 6 years. A lot has changed.
6 years ago, people crowded the sidewalk in the middle of winter to wait for a table. The restaurant itself every time was absolutely packed, and the staff would give a loud, boisterous greeting when you walked in. Today, on a breezy summer evening, there was no wait, a lot of empty tables, and no energetic greeting.
If you don't eat USDA prime beef often, might enjoy this place. For those who eat prime beef a lot or eat a lot of Korean BBQ at this price point, you'll be disappointed. We had the thinly sliced brisket, wagyu short rib, and Iberico pork collar. Despite picking the most expensive meats (aside from the brisket), nothing wowed us. The brisket was on the dryer side (though to their credit, was not the driest brisket I've had). The (American) wagyu short rib seemed to be exactly the same quality as the American wagyu you can get at H-Mart--in fact, both use the same supplier (SRF/Snake River Farms). The worst offense was the Iberico pork collar, which had a strong old pork smell which carried over to the taste. I had to overpower it with either the picked radish or the salads.
In addition, the cooking technique of our particular server came across as pretty average and not as proficient as I remember 6 years ago. Back then, meat would be arranged and grilled in tidy rows and the temperature would be controlled up or down as needed. Today, the meat was just mixed together into a pile after cutting, and the heat was always on high--even after the food was "done", which led to dry meat, so we had to pull them off the steel plate. I say "done" in quotes because our server would actually leave the food more undercooked than other BBQ places I've been to--I guess to account for the fact that the heat would be left on high... But I'm not going to eat it undercooked, so why not just finish cooking and then drop the heat to low to keep it warm? I don't need the meat to be burning hot when I eat it.
The banchan was good, but not so good to overshadow the meat. Plus, you don't usually go to BBQ for the banchan.
Before tip, we paid about $190, which for the quality, makes this place a hard sell.
(The LA locations are still super good, and I've been to one in the last year)
6 years ago, people crowded the sidewalk in the middle of winter to wait for a table. The restaurant itself every time was absolutely packed, and the staff would give a loud, boisterous greeting when you walked in. Today, on a breezy summer evening, there was no wait, a lot of empty tables, and no energetic greeting.
If you don't eat USDA prime beef often, might enjoy this place. For those who eat prime beef a lot or eat a lot of Korean BBQ at this price point, you'll be disappointed. We had the thinly sliced brisket, wagyu short rib, and Iberico pork collar. Despite picking the most expensive meats (aside from the brisket), nothing wowed us. The brisket was on the dryer side (though to their credit, was not the driest brisket I've had). The (American) wagyu short rib seemed to be exactly the same quality as the American wagyu you can get at H-Mart--in fact, both use the same supplier (SRF/Snake River Farms). The worst offense was the Iberico pork collar, which had a strong old pork smell which carried over to the taste. I had to overpower it with either the picked radish or the salads.
In addition, the cooking technique of our particular server came across as pretty average and not as proficient as I remember 6 years ago. Back then, meat would be arranged and grilled in tidy rows and the temperature would be controlled up or down as needed. Today, the meat was just mixed together into a pile after cutting, and the heat was always on high--even after the food was "done", which led to dry meat, so we had to pull them off the steel plate. I say "done" in quotes because our server would actually leave the food more undercooked than other BBQ places I've been to--I guess to account for the fact that the heat would be left on high... But I'm not going to eat it undercooked, so why not just finish cooking and then drop the heat to low to keep it warm? I don't need the meat to be burning hot when I eat it.
The banchan was good, but not so good to overshadow the meat. Plus, you don't usually go to BBQ for the banchan.
Before tip, we paid about $190, which for the quality, makes this place a hard sell.
(The LA locations are still super good, and I've been to one in the last year)