This College Street steak house from chefs Jeff Kang and Edward Bang carefully refreshes the Korean barbecue holy trinity of meats, heats and sides. An international selection of farm-raised proteins — hanger steak from Kansas, rib-eye from Guelph, 45-day-aged Tajima wagyu from Australia — is dry-aged in-house. Grilling at the table is undertaken by servers who monitor char and flame with a deft hand. Banchan is treated with equal care and often influenced by the seasons. A punchy, nutty ssämjang is fermented in-house, as are many different types of kimchi. Appetizers, like the seafood pancake packed with seasonal shellfish and topped with uni “tongues,” are equally attention-worthy. Cocktails are Korean-influenced and the wine list rallies behind small organic producers.
The best barbecue house, with creative appetizers.” Darren MacLean
Chefs Jeff Kang and Edward Bang.
Spicy Yukhwe.
Chefs Jeff Kang and Edward Bang.
Spicy Yukhwe.
