“We are most passionate about serving delicious food that is responsibly sourced. Our menu is a playful take on traditional Korean barbecue, and we love to boast that we are one of the very few Korean barbecue restaurants that does not use flavor enhancers. We use meat and produce that is grown with love and a sense of responsibility to the world. Our staff is as cultural and racially diverse as possible with a strong recognition of our own LGBT employees that promote a true sense of teamwork and cooperation within our family of employees.”
Banchan with seasonal produce including fermented kimchi; Tteokbokki, house-made “Spam”.
Wife and husband team Sohui Kim and Ben Schneider, who own the equally excellent Good Fork restaurant, built this spacious and playful Gowanus spot as their sophomore effort with sous chef Yong Sup Shin. Drawing on Kim’s heritage growing up in Seoul, the restaurant brings a Brooklyn approach to Korean dining. Banchan, or small plates that accompany the meal, evolve with the seasons here. But the star of the kitchen is the barbecue, prepared with ethically-raised beef and pork, and sustainable seafood, that’s cooked to your liking on the table. Pair it with a bottle of biodynamic, natural, or organic wine.
The restaurant doubles as a karaoke destination with private rooms insulating the sound just behind the dining room. Make sure to set aside extra time after your meal to sing a number or two.
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