At Palace Korean BBQ, diners watch as meats sizzle atop tableside barbecue pits, flanked by a colorful mélange of marinated vegetables, rice, and Korean condiments. In addition to Korean barbecue, kim-chi, and bi bim bop dishes, Palace’s expert chefs chop fresh ingredients and simmer them in teriyaki sauce or roll them into fresh sushi and sashimi. Their sharable Japanese shabu-shabu dishes also warm empty bellies.
Decorated with minimalistic earth tones, Asian masks, and dark wooden tables and chairs, the dining room fuses traditional and contemporary elements better than a supercomputer glued to a horse-drawn carriage. Throughout the eatery, bamboo stalks spring up from square pots, glowing in the same neon lights that illuminate the fully-stocked bar.
Smoothie King smoothies combine fresh fruit, natural juices, and special nutritional enhancers into more than 90 flavors (you can customize, add, and subtract the extras) of icy delight, all of which focus on achieving one of seven nutritional goals. Try an antioxidant-rich Pomegranate Punch with pomegranate, bananas, blueberries, apple juice, soy protein, and Turbinado sweetener to stay healthy. Weight-conscious en-smuthiasts can trim down and float away with the Celestial Cherry High, packed with bananas, black cherry, papaya, Turbinado, and honey, and unpacked with fat. You can also customize any smoothie by adding enhancers or “make it skinny” by cutting out the honey and Turbinado.
There's a reason chicken takes top billing at Chi-Mc Chicken And Beer—it's the eatery's most popular dish. The Korean fried chicken pairs so well with a plate of crisp french fries that diners often conduct small marriage ceremonies before gobbling them up. Of course, the menu features plenty other, more traditional preparations, such as the oft-spicy Ramyeun—a Korean version of ramen—and bulgogi, which marinates beef and veggies in soy sauce before cooking. For the more adventurous tongue, spicy whelk (sea snail) and squid seafood soup add an exotic flair to top off the offerings.
The sounds of sputtering grill tops, clattering utensils, and lively conversation fill the dining room at Honey Pig Gooldaegee Korean Grill, earning it praise from the Washington Post in 2010 as "one of the most entertaining barbecues around." The menu brims with both familiar and adventurous meats, including pork belly, beef ribs, and pork neck. Diners soak in Korean culture via both the food and K-pop, selecting a protein-rich spread and watching as the servers sear their orders on solar-heated tableside grills.
Founded by the owners of Honey Pig Korean BBQ, Honey Pig Izakaya continues the culinary traditions of its sister restaurant with raw, fried, and grilled seafood dishes stuffed into a menu of authentic Japanese and Korean cuisine. Guests can sip sakes and savor Asian tapas, fusion Korean entrees, and sushi rolls at tables, bar tops, or inside one of 13 private karaoke rooms, which can accommodate small parties or large groups of Elvis impersonators.
At Suldoga, the chefs create a menu of Korean cuisine, including hot-pot meals such as veggie bibimbap, cold buckwheat-noodle dishes, and casserole-style dishes for two. Both vegan and meatier options are available. Suldoga’s full bar, backlit with magenta and blue lights, washes off spice-covered tongues with cool libations.