Paju

"At this upscale Korean restaurant, a wood grill smack dab in the middle of the dining room fires up exciting dishes for tables full of chatty groups and double dates. You’re in good hands with the savory seafood pancake with fistfuls of dancing bonito flakes, smoky kimchi fried rice, or an artful yellowtail crudo with hints of lemon verbena and tart granny smith apple slices. All are shareable with that out-of-town friend still recovering from Space Needle vertigo." - aimee rizzo, kayla sager riley, gabe guarente

"This acclaimed restaurant moved in 2024 from a small Queen Anne space into more lavish South Lake Union digs. It continues to serve up contemporary takes on classic dishes like yukhoe (beef tartare) and haemul pajeon (seafood pancake). But the Paju fried rice is the real showstopper with a smoked quail egg yolk centered on the squid ink-blackened, kimchi and bacon-enhanced rice. Enjoy a cool finish with a bingsu (shaved ice) dessert if available. As of early 2025, there’s a very limited lunch menu" - Jay Friedman

"After five years in a cramped Queen Anne space, in June Bill Jeong’s celebrated contemporary Korean restaurant moved into new digs in South Lake Union (the former home of Vestal). The larger kitchen allows Jeong and his team to utilize more techniques and produce new dishes, like wood-roasted cauliflower served with a mint sauce and a dry-aged ribeye. But don’t worry, the famous fried rice — with kimchi, squid ink, and a quail egg on top — isn’t going anywhere." - Meg van Huygen, Harry Cheadle

"Paju moved from a tiny Queen Anne location with plain oatmeal walls and minimal decor to more spacious digs in SLU. There’s now a full bar, an open kitchen with a wood-fire grill as the centerpiece, and enough black marble to assume Home Depot was having some kind of blowout sale. And while more space means more menu items, what we love about this excellent Korean restaurant is what’s been here all along. photo credit: Nate Watters Aside from a couple of newer dishes that fall flat, Paju is still making some damn good Korean food. You’re in good hands with standout bites like a savory seafood pancake with fistfuls of dancing bonito flakes that pairs well with a chili lime oil-infused martini. Kimchi fried rice is colored black with squid ink and ingredients like bacon and a raw quail egg cracked on top give it a smoky punch. And the yellowtail crudo with hints of lemon verbena and tart granny smith apple slices is as beautiful as it is delicious. You may leave smelling like a campfire thanks to that wood-fire grill, but Paju is perfect for work dinners (Amazonians we’re looking at you), dates, and maybe even a low-key birthday celebration. Take advantage of the opportunities that more space and a full bar brings, and keep Paju in your dinner arsenal. Food Rundown photo credit: Nate Watters Chips And Dip Bites from these curly shrimp chips echo with a satisfying crunch and pair nicely with a mustardy dip. We could easily snack on these all night. photo credit: Nate Watters Yellowtail Ah yes, old faithful. Delicate slices of yellowtail formed into the shape of a camellia with tart green apples and refreshing naengmyeon broth. It’s almost too beautiful to eat—almost. photo credit: Nate Watters Cauliflower This hunk of roasted cauliflower is charred nicely on the edges, but once you cut it open, the inside just tastes raw. photo credit: Nate Watters Sujebi Sometimes a dish comes along that has everyone at the dinner thinking about it weeks later. These chewy sujebi noddles in an umami-loaded bolognese are just that. It’s savory and a little sweet thanks to soft slices of Korean melon and finished with wispy breadcrumbs for a nice burst of texture. Don’t skip it. photo credit: Nate Watters Seafood Jeon The outside of this excellent pancake has a crisp shell topped with a sweet tonkatsu sauce, a creamy mayo drizzle, and some dancing bonito flakes. Also, the middle is packed with large pieces of tasty mixed seafood. Paju Fried Rice Eating this fried rice makes us feel like we’re sitting by a fire inside on a peaceful snowy day. It’s an amazing pile of squid ink-infused rice with bacon, kimchi, and a smoked quail egg yolk. The combination of the fluffy yolk-soaked rice, the crunch of the cabbage, and crispy edge bits is already outstanding, and then they go and add bacon to it. photo credit: Nate Watters Branzino Gui The best part of this dish is the sides of seasonal banchan it comes with, like punchy kimchi or bright asparagus. Other than that, this is a very dry and thin cut of branzino. Stick to the smaller dishes." - Kayla Sager-Riley

"Paju recently opened its new South Lake Union location at 513 Westlake Avenue North. We'll check in on it soon. Climate Pledge Arena, MoPop, and Chihuly are typically considered the best things about Lower Queen Anne (sorry, Uptown), but Paju is certainly the most delicious. This calm Korean restaurant doesn’t have flashy decorations or cocktails in ritzy glassware, but they do have food that makes us feel like we’re living in a country ballad. Suddenly, it’s easy to love again, everything pairs well with a cold beer, and we can’t help but get emotional over the small details. Things like bulgogi with a subtle drizzle of truffle oil and briny squid ink fried rice topped with bacon and a smoked quail egg that we daydream about whenever we hear Shania Twain’s, “You’re Still The One.” Seattle has quite a few classic Korean spots, but Paju (like the Kraken) proves that newer things in town deserve love, too." - aimee rizzo, kayla sager riley