This cavernous restaurant seduces a local crowd with its offerings of Japanese and Korean fare from a seemingly unlimited menu. Familiar, fresh, and tasty, sushi like tekka maki or salmon skin roll is the appetizer of choice for many. Then itas on to the acue. A grill is fired up in the tabletop, a plethora of side dishes like lightly dressed bean sprouts and kimchi is spread out in the remaining space, and the waiter brings out lettuce for wrapping and the meat of choice. The shrimp are fine; the bul go ki is grand, but donat miss the special kalbiaitas extraordinary!
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New York is not a barbecue town. Yet while we don't do justice to the Southern classic, we do celebrate the commingling of meat and flame with increasingly international zeal. Savvy Gothamites know where to find jerk that could temp...