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  • A nicely appointed Korean BBQ that's actually Korean owned/operated. Everyone -- Korean and those not so blessed -- is greeted effusively at the front door by the owner/manager. Tables are comfy, each featuring a gas powered cooker built into the table. When I say tables are comfy, that's code to old hands as "no oddly arranged natural gas pipe that actually makes sitting at the table nearly impossible for all guests". Decor is modern, clean and reminiscent of Swiss Chalet. In Korean tradition, each table has a little door bell that summons the wait staff and one should feel free to press it. It's not like that stewardess call button that you're strongly encouraged NEVER to press in coach as it will summon the most pissed off flight attendant who will sternly explain to you union rules require her to only respond to the call button in the event you're experiencing anaphylactic shock . And you won't get your tomato juice. Service is still of that "guilty but with an explanation" level you have to typical grin and bear at K-joints. We tried to order the Korean beers on the menu (OB and Hite-uh) but they were apparently sold out. Soju seemed to be plentiful. The waitress said she'd check their mekjoo supply. We left instructions "if not Korean beer then water". We got neither. The place can be a bit hard to spot as its sign is written purely in the Korean hangul script. Do you know hangul? It is very scientific. If you don't know hangul or that Korea has four distinct seasons, just look for the restaurant with the big red ^ (caret) character on its sign. The ^ is actually the letter S in hangul. So you can see it is a very scientific alphabet. Despite the perfusion of Korean in use (at a Korean restaurant no less.... what gives?) the staff seems to work well in both white dork and English. Parking is pretty atrocious. Despite a nearly empty restaurant (as well as the empty Akki restaurant next door), we had to drive up and down the narrow lot to find an empty space. Maybe there are a number of small businesses in the strip that use the parking for employees. We got there about 6 pm on a Wednesday. I suppose that it's undeniably winter and a few spots are now taken up with plowed snow might contribute to tighter parking conditions. The food. Well the food is pretty good and well worth the uncertainty you're going to be beered or you have to take a running start at a snowbank with your little Pontiac Firefly to wedge it in to a spot. We ordered kalbi and strips of sirloin. The kalbi was spot on although the sirloin was a tad chewy. The banchan (the side dishes) are plentiful but don't seem to come out all at once. They mostly arrived mid-meal. Given this appears to be an all you can eat BBQ house, it would be to their advantage to first bring out the veggies and kimchi so you can fill up on that first. The meal ends with a kind of sweet iced cinnamon tea with some pine nuts. That might be a seasonal thing. Koreans have an almost homeopathic approach to food/season pairings (ie like cures like). Cold foods are served in winter. Hot foods are served in summer. The belief is that errr. Well, it's a belief.
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