Choi's

Choi's - Review - Downtown - San Diego - The Infatuation

"Watching Choi’s grow up in the East Village has been like watching a nephew sprout from a swaggering teen into a fine young man who can hang for hours. What was once a fine-dining restaurant is now a more casual spot to linger over drinks and Korean food with Mexican, Mediterranean, and Australian flavors. Take the braised bulgogi birria, with melty slices of beef on crisp tortillas with soy, sesame oil, and smoky guajillo. Or the gochujang-marinated Australian wagyu wellington, slightly spicy and wrapped in a perfectly flaky pastry—a way to punch up the flavor in what can often end up a bland chunk of meat. We like to come here and sit at the elongated horseshoe-shaped bar and catch up over a Busan Diego soju cocktail and kimchi-coated ahi tuna tataki, before moving on to a full dinner at a table. Maybe with some doenjang risotto loaded with charred oyster mushrooms." - Helen I. Hwang