Park's BBQ

Jenee Kim studied food science in South Korea, apprenticed at a friend's restaurant in Seoul, and opened Park's BBQ in Koreatown in 2003. A decade later NPR was describing it as one of the city's best Korean restaurants, known for the quality of its meat and for its banchan. Jonathan Gold went further, and called it the best place in Koreatown for Korean barbecue.

Each table has a grill in the middle, and before any meat arrives the table fills with small plates. The kitchen makes fifteen to twenty banchan a day, and a table of two will see about eight of them: kimchi, radish kimchi, eggplant, a Korean potato salad, radish with oyster, rice paper for wrapping. The dipping salt is roasted with sesame and black pepper; the soy is made in house.

The menu runs to prime and wagyu cuts for people who want to make a point of it.

The meat is the reason. Kim's own favourite since she was a girl is galbi, the marinated short rib, and it is the order. The menu runs to prime and wagyu cuts for people who want to make a point of it. Wrap it in lettuce or sesame leaf with a little bean paste, as she shows people to.

It is loud, smoky and happiest with a group. Go with four or more on a weeknight and order more than you think you need.

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