The sides are a hit at Son Of A Butcher - Review - Seattle - The Infatuation
It’s hard to find truly great Korean BBQ in Seattle proper, but Son Of A Butcher is one such place. Here, you can slap a giant bone-in short rib on the grill and pour shots of grapefruit soju, all without leaving city limits. Order a couple of meats a la carte—like beef bulgogi and hickory smoked pork belly—and lean into their sides. We’re fans of the delicate tobiko-topped egg souffle, kimchi pancake with very crispy edges, and torched cheese corn that we may have contemplated stuffing into our bags for later. Food Rundown LA Cut Short Rib They’re perfectly marinated, way thicker than what we’ve seen elsewhere, and somehow stay juicy even if you accidentally leave them on the grill a touch too long. (Guilty.) photo credit: Kayla Sager-Riley Kimchi Pancake Besides deliberately not wearing your favorite white t-shirt, an important decision here should be to order the kimchi pancakes. They’re loaded with roughly chopped onions and thick chunks of kimchi that get a caramelized char, making each bite pack a punch. Cheese Corn Sweet kernels covered in gooey stretchy cheese—what more could you want? Our only gripe is that while the edges stay crispy, the middle could use a bit more melt time to match. photo credit: Kayla Sager-Riley Baby Back Ribs Digging into this pile of excellent sweet and sticky ribs, and then discovering craggly-edged rice cakes underneath that soaking up all that goodness, feels a lot like finding cash in last year’s winter coat pocket. Order these to share. photo credit: Kayla Sager-Riley Pork Belly The paper-thin pork spirals are tasty, but finicky to grill. Since they need to be cooked on foil, you’ve got to finish them before moving on to the other meats. To avoid staring longingly at your brisket while these cook, skip them. Japchae With Tofu While Son of a Butcher usually nails their entrées and sides, this one’s the least exciting. The noodles are too soft, and the fried tofu could really use some seasoning. photo credit: Kayla Sager-Riley - Kayla Sager-Riley
