The overall standard at this unassuming yet moderately ambitious family-style Korean spot is good, if not exceptional. Especially popular items include expertly made pork and beef bone soups, and handmade chopped noodles (dumplings cut from noodle dough) served with a choice of soup. Another house specialty is the Jaeng Ban Tray of buckwheat noodles, in which cold ribbons are festooned with watermelon, Asian pear, chicken, hard-cooked egg, and shredded lettuce and shiso leaf, and covered with slightly oversweetened, spicy and fruity vinegar sauce; the small tray is enough for at least two people and is worth a try on a sultry day. The staff is unevenly fluent in English but evenly pleasant.