When Michael Symon is craving barbecue in Los Angeles, he heads to this spot tucked away in a Koreatown strip mall, where platters of meats are grilled tableside and served with a dizzying array of sides (spicy cucumbers, marinated clams, kimchi and more). He stopped by to dine with Chef-Owner Jenee Kim, who recommended the short rib prepared two different ways: long slabs of a bone-in cut marinated in sesame oil and soy sauce, as well as thin strips of a boneless cut that sizzle on the grill.
Special Dishes: Korean BBQ, Short Rib, Soju
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