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Fork in the Road

Queens 'Cue at Ga Si Ri

A Korean charcoal-barbecue spot for pyro-maniacs and pork-aholics

By Sarah DiGregorio

Tuesday, January 6th 2009 at 1:16pm

The three-layer black pork belly arrives at the table as two eight-inch-long, half-inch-thick strips of raw pork belly (with, as advertised, three wide layers of fat). The gigantic pieces of belly are sizzled on the grill until the lean is tinged golden-brown. The strips are then snipped up into bite-sized pieces—wrap them in lettuce and eat your way to a coronary. I'm weary of seeing pork belly on every menu in town, but it's impossible to be cynical about the pork belly at Ga Si Ri.

And although you can get fish-offal casserole, which will be very exciting for some, there's something on the prolific menu for everyone—from bibimbop to kimchi jigae (tofu and kimchi stew). It might be the perfect Korean restaurant, if only they would roll out the charcoal more often.

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