It’s go big or go home at this carnivore’s paradise. The boisterous split-level dining room is filled with the aromas of charred meat, and the DIY setup—servers bring raw food for diners to cook themselves over an open flame—makes for a fun, low-key evening. Assorted banchan—dishes of kimchee, sprouts and brilliantly crisp pickled daikon radish—whet the appetite for the main event. Sweet soy-marinated beef short ribs and ox tongue are nicely chewy and tender. Flavourful chicken and pork fare better on the grill than bland, waterlogged fish fillets. The seafood bi bim bap comes crammed with scallops, shrimp, squid and spicy sriracha-stained rice.
Korean Grill House
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