"Korean barbecue comes to the Third Ward, taking over the high-ceilinged, elegant space that used to house Hinterland. Fried or steamed dumplings, edamame, grilled avocado, and sweet-spicy-garlicky Korean fried chicken wings dominate the more casual flavor flow of shared plates. Or choose your own adventure on the hot grill stone, with cut options like beef or pork bulgogi, galbi, and cumin-curry chicken thighs. Chef Yosub Yoon is also afforded some room for experimentation: kimchi gumbo, kimchi paella, kimchi poutine? You get the idea." - Todd Lazarski
