"Like most people, I came because it's one of the few kbbq spots that still cooks with charcoal, which gives the meat a smoky, campfire quality.We were a group of 7 dining at 9pm on a Friday night and had no trouble finding a table or a spot in their parking lot. A few in our party were meat skeptics, but had been thoroughly converted by the end of the night.Meats: kalbi bulgogi chickenOther Dishes: spicy buckwheat noodles tofu stewThe ban chan was excellent and the meat was fire (literally), but the real stand outs were the tofu stew and spicy buckwheat noodles (I wouldn't come here just for those dishes, I just mean they paired really well with the meat). Neither were more than mild, spice wise. The tofu stew was so savory and well balanced. The cold noodles had such a good texture and were really pleasant paired with the kalbi, in particular.We were a bit confused whether the servers were doing the cooking or us. They started cooking the meat for us and got us through a first round but then walked off halfway through the next round never to return, so we tookover. Bit of a lapse in communication there.Because the charcoal is very hot, particularly in the middle of the grill, make sure to push the meat off to the side of the grill when it's cooked so it doesn't burn while you eat the other dishes."
