Today's twelve, made each morning
Banchan
Twelve little plates. Refills are free.
Our mom-in-chief, Mrs. Han, makes the banchan each morning from her own recipes. Kimchi is fermented in-house for three weeks. If a plate runs low, just raise it.
Prime galbi, thick-cut pork belly and twelve banchan, grilled over oak charcoal right in the middle of your table.
Our mom-in-chief, Mrs. Han, makes the banchan each morning from her own recipes. Kimchi is fermented in-house for three weeks. If a plate runs low, just raise it.
No need to know how to grill. We'll show you, then hand you the tongs.
Every table has a charcoal well and its own smoke hood.
Or order meats one by one. Most tables of two get the Ember Set.
Your server cooks the first plate so you see how it's done.
Lettuce, a slice of meat, ssamjang, garlic. One bite.
Tables for 2 to 10. Walk-ins welcome at the bar grills. Parties of 8+ call (678) 555-0144.
Free parking out front. Your clothes will smell a little like charcoal. That's the deal.