4 Restaurants to Try This Weekend in Los Angeles: April 18 | Eater LA
"A popular Korean barbecue chain that’s been refreshing its banchan game in recent months, switching up salads and kimchi and replacing utilitarian metal bowls with colorful faux porcelain dishes that look plucked out of a quirky Korean mom-and-pop restaurant. The restaurant’s director of ops, Sam Kim, a longtime East Coast fine-dining veteran, has introduced plenty of new banchan options that will rotate through the seasons. At the center of the table, the trademark grill with an egg and corn-cheese moat remains, along with consistently top-notch meat quality cooking in the middle. The gyeran jjim, or steamed egg, “must cost the restaurant a pretty penny given the price of eggs right now, but it doesn’t cost any extra.” On a recent visit to the Torrance location, the thinly sliced brisket was tender and paired well with tangy, crunchy rounds of pickled Korean radish; later, aggressively marinated chunks of short rib were seared on the grill without a burn mark — an impressive feat given that table servers do most of the actual cooking. The chain will soon reopen a Koreatown location, and continues to be one of the most consistently excellent places for Korean barbecue." - Eater Staff
