A real mom & pop Korean restaurant. Good panchan, and an extensive selection of down-home Korean dishes. The prices may seem a bit high when compared to the decor, but here you're paying for the quality of the food, not the ambiance. And in my book, taste beats ambiance any day.
I recently tried the Bibim Nang Myun, a cold buckwheat noodle dish. It sounded intriguing, and just the thing to hit the spot on a hot June evening. The "broth" was served as frozen flakes shaved over the top of the noodles, which was cool just in itself.
The owner came over to talk to me about the meal, & I learned that it was really a traditional winter dish -- the cold soup used to balance the cold outdoors apparently. But also where (and when) else could you freeze your broth back in the days before freezers, anyway?