Description
You'll come to Omi for the endless procession of meat, but you'll return for the banchan, a collection of side dishes that accompanies every meal at this massive Carrollton restaurant just off Old Denton Road. Kimchi featuring cabbage, cucumbers and daikon radishes join vegetables such as broccoli cooked for an instant to a rich forest green and tossed with sesame oil. Green cabbage is roughly shredded and dressed in a bland sauce akin to American coleslaw. Seaweed is laced with sweet vinegar and salt and little strands of onion. They're all delicious on their own, but more perfect as a match for Omi's grilled meats. Order the short ribs cut parallel with the bone instead of across it: A black metal plate full of well-charred meat comes to your table a few minutes later. The godeunguh gui, a salted, grilled mackerel that isn't that salty, is very good too. The flesh tastes fresh, with crisp, blackened skin and that vein of fattiness running down the center that only a mackerel freaker could love. Douse it with a squeeze of lime and then tear in with your chopsticks.
