30 of Las Vegas’s Most Exciting Off-Strip Chefs Want to Feed You in One Night at UnStripped | Eater Vegas
"A Korean barbecue export that opened in 2014 and now has more than 40 locations across South Korea, Japan, Southeast Asia, and the U.S. has posted a sign in a local shopping center (next to a not‑yet‑open H Mart and a fellow Korean restaurant). Its Garden Grove, California location—still the busiest U.S. outpost—has a reputation for wet‑aged pork belly, hearty stews, and sides such as risotto with cream sauce and grilled cheese. The brand name means “experienced master,” reflecting an emphasis on aged meats: beef brisket, bavette, and ribeye are dry‑aged, while pork sets (pork neck, pork belly, and marinated pork ribs) are wet‑aged, and table‑grillable sides include Korean shabu‑shabu, grilled cheese, sliced pineapple, and mushrooms." - Janna Karel
