grilled meat over real charcoal, not gas. the moment the server brought over hot, glowing coals and placed them in the grill built right into the table, i knew we were in for something very special. as an aficionado ofkoreanbarbecue for over twenty years, i have only seen that at two other places in the u.s.: soot bull jeep in los angeles, and brother's in san francisco.
it's an important distinction, because charcoal sears the meat and locks in the juices without adding the chemical aftertaste of gas. instantly, you know this meal is going to be a treat---and very authentic.
get the barbecue. what followed was a parade of high-quality meats, achingly tender and rich. the kalbi (short ribs) were among the best i have ever eaten. they are accompanied by a sesame dipping sauce, though i prefer to eat them piled in lettuce wraps imbued for gochuchang,koreansweet/hot sauce (request it).
korean meals always come with banchan, numerous small dishes of pickled or steamed vegetables. kimchee, fiery marinated cabbage, is the most well known. the others range from hot to cool to give you palate a rest. the bean paste served here is an insanely good version of that condiment (was that a touch of miso paste in there?).
overall, a stunning find in dallas, and a rare gem amongkoreanrestaurants.