"Char Kol invites guests to cook their own marinated meats over charcoal grills planted at each outdoor table, letting nature handle ventilation. Proteins are accompanied by a dozen bowls of banchan — assorted Korean appetizers traditionally served alongside the meal. While Char Kol’s proprietors aren’t Korean, the chef manning the menu has a professional background in Korean cuisine. For the past nine years, Schulson vice president Matt Rudofker cooked under celebrity chef David Chang across his Momofuku restaurant group in NYC. Schulson scooped up Rudofker last year, inspiring the husband-and-wife team — who say they “love Korean barbecue” — to roll out a grilled-meats venture in Philly. Char Kol adds another theme to Schulson’s portfolio, which swings from Italian (Via Locusta) to Japanese (Izakaya at the Borgata Hotel in Atlantic City, New Jersey, Monkitail in Hollywood, Florida). At Char Kol, guests can choose from a variety of thinly sliced marinated meats (pork shoulder, ribeye, beef short rib, chicken, pork belly). Tabletop real estate also gets gobbled up by a parade of banchan exiting the kitchen (house ferments, marinated vegetables, salads, and cheesy corn). The interactive event, accented by rice and lettuce wraps, runs from $35 to $56. Appetizers that don’t require work on the diners’ end include mandu (Korean dumplings), bibimbap, rice cakes, gyoza ($8 to $13). The setup, lined with lush planters and umbrellas, sports two-tops and picnic tables for parties up to six. To keep diners at a social distance, the 22-table operation will accommodate just 70 guests at a time. Mixologist Kareen McCafferty’s drinks list plays with lots of Korean ingredients, like soju, gorchugaru, yakult, and omiga-cha tea. Sake, beer, and wine lists are designed to pair well with the spread. Dinner is served Tuesday through Thursday, from 4 p.m. to 10 p.m., and Friday and Saturday, 4 p.m. until 11 p.m." - Tierney Plumb
