"Bill Addison presided over a gas grill burner with dry-aged Korean barbecue at Jeong Yuk Jeom. Meanwhile critic Bill Addison dives into Jeong Yuk Jeom. He describes the high-end Korean restaurant as visually dramatic and a direct competitor against Parks BBQ and Gwang Yang BBQ with its dry-aged beef selections. Brothers Andrew and Jaeyong Son opened Jeong Yuk Jeom in the summer of 2018, and Addison categorizes the place 'in the upper cost tiers for Korean barbecue restaurants — and uneven levels of hospitality.' The name translates to 'butcher shop,' and Addison appreciates Jeong Yuk Jeom’s prime-grade beef, dry-aged cuts, and presentation: Addison found Jeong Yuk Jeom’s brisket 'decent,' and the short ribs and wet-aged rib-eye steak 'more gratifying.' But he takes issue with the pricier dry-aged options: Though he found certain aspects of service problematic, Addison seems optimistic about this Koreatown find." - Mona Holmes
