Description
This slick little restaurant brings Korean barbecue to the West Village without the insane crowds and blaring Korean pop music. The look is downtown industrial chic; look for the white brick exterior and enter to find bare bulbs hanging over dark wooden tables spread out over the concrete floor. In the middle of each table you¹ll find a small built-in grill, perfect for cooking things like garlic-and-soy-sauce-marinated beef short ribs, thin strips of pork in a spicy chili marinade, spicy pork belly and more. If you¹re not in the mood to cook, you can always order prepared entrees like braised codfish in a chili and garlic sauce, fried chicken drizzled in a jalapeno-soy sauce, and sautéed kimchi and pork belly over steamed tofu. A small international wine list, available by the glass and bottle, is available alongside Asian-themed specialty cocktails, imported Japanese sake and American craft beers on tap.—Keith Wagstaff
