This upscale Korean BBQ spot boasts a vibrant atmosphere, friendly service, and a menu filled with mouthwatering, well-seasoned dishes perfect for celebrations.
"What It Is: A slightly more upscale Korean barbecue spot in K-Town Perfect For: Big Groups, Birthdays Sam Won Garden is the oldest and largest tabletop barbecue place in South Korea, and they just opened their first location on 32nd Street. It has three floors and 175 seats, and when we came by for dinner the other night, it was pretty busy. We got seated all the way up on the third floor, and proceeded to eat some brisket fried rice and a kimchi bacon pancake and the beef sampler for two, which comes with ribeye, strip steak, and a few other cuts. And everything was very good. The Verdict: Solid Korean barbecue and great for groups." - hannah albertine, bryan kim, katherine lewin, hillary reinsberg, chris stang, matt tervooren
"KBBQ care packages (complete with several pounds of meat and vegetables), plus entrees available for delivery and takeout - order online." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
"If you suddenly come upon an outdoor setup on 32nd Street filled with flowers and greenery fit for a third-tier royal wedding, you’ve arrived at Antoya (formerly Samwon Garden). The interior, where you’ll see a lot of booths spread out across three floors, is more generic though. They don’t offer combos that include both beef and pork, so you’re better off ordering things—like very good fatty pork jowl and flavorful prime ribeye—a la carte. Unlike a lot of KBBQ places, the non-meat offerings are limited, consisting mostly of rice bowls and stews like a solid soondubu jjigae with clams, shrimp, and other kinds of seafood." - hannah albertine, neha talreja, bryan kim, kenny yang
"Antoya, located downstairs from Wangbi, offers a boisterous environment with buzz energy peppering the tables, contrasting the serene atmosphere of Wangbi upstairs." - Kevin Chau
"Antoya is classy and chic with a touch of stuffiness that can be forgiven due to the magnificence of its food. The galbi here is scored to maximize marination and Maillard browning. Go all in on beef or pork with the platter options that feature three cuts of each meat. But for dishes seldom found in Korean grill houses, go for the Miyazaki wagyu A5, sliced beef tongue with miso and scallions, or lamb chops." - Caroline Shin, Robert Sietsema
