The Restaurants Behind Korean Barbecue’s Exciting Next Wave | Eater
"A Portland restaurant rooted in whole-animal butchery where chefs cook over a central wood-fire hearth rather than offering tabletop grills; the cuts change based on carcasses aging in a glass case, producing a rotating, set-menu experience served in an airy, wood-beamed space. Built around a whole-animal program and repurposing a former Italian restaurant’s five-foot hearth, the place aims for a nuanced, hard-to-define take on Korean barbecue that emphasizes quality, seasonality, and a streamlined dining format." - Cathy Park
