"At Ajun Cajun, garlicky grilled rib eye arrives piled high on a toasted Dung Phuong roll, soy marinated bites of carrot and cucumber adding crunch under a slathering of gooey melted mozzarella cheese. Doesn’t get any better. Used to be that this yakiniku po’ boy (created by chef Momo Young) was only available at festivals. But now that Ajun Cajun is on Oak, get the Japanese-meets Cajun po’ boys, yakisobi, and ramen any time." - Beth D'Addono