Grills sizzle in the center of the tables at Young Dong Garden. At this traditional Korean barbecue, diners sear slices of USDA prime beef atop these grills, some lightly seasoned or marinated in the house's soy-based barbecue sauce. The scent of grilled short ribs, pork belly, or tiger prawns activates taste buds, while accompanying small plates containing sides such as kimchi add an extra kick. Kitchen entrees such as bibimbop and noodles dishes are no less satisfying or less desirable to sacrifice in a food sculpture.
We have been rated Best Fried Chicken in Los Angeles by Jonathon Gold - LA Weekly. We only serve all natural / organic chicken raised without hormones or antibiotics. We have over 1050+ locations in Korea and Shanghi China, with 7 locations in the U.S. 4 location in Southern California and 3 in New York region.
The Flame Broiler founder Young Lee found himself eating out of paper bags quite often. His career required a great deal of travel during the day, which made eating from fast food restaurants a habit. Unfortunately, his options for healthier, quick-service fare left him craving something different. In 1995, he took matters into his own hands and opened the first Flame Broiler location, serving Korean-style slices of beef and chicken that were free of dairy, trans-fat, HFCS, and added MSG. He didn't just take away harmful ingredients, though?he also added his signature Flame Broiler marinade and sauce, beds of white and brown rice, and slices of crisp vegetables. This more nutritious take on fast food caught on, as diners can now eat at 135 Flame Broiler locations in four different states and two parallel universes.
From the bustling streets of Times Square to the equally vivacious streets of Hong Kong, people walk around with smiles after enjoying the japanese barbecue cuisine at Gyu-Kaku. The restaurant has more than 700 locations worldwide, each rooted in the belief that some of the strongest bonds between friends are forged at the dinner table. Groups dine on a huge variety of Japanese dishes, from popular meat and veggie dishes such as Harami Skirt Steak, Kalbi Short Rib, and Mushroom Medley - to unique Japanese-American appetizers such as the Spicy Tuna Volcano, Pork Gyoza Dumplings, and Chicken Karaage. The real excitement takes place around individual grills, however, where diners can barbecue their own slabs of filet mignon, grilled ahi tuna, or chicken with basil sauce until they are ideally tender or encircled by on-duty firemen.
Since 1994, locals have flocked to Gam Ja Gol in pursuit of piping hot and hearty portions of Korean cuisine. In the interim, the hot-pot hot-spot has done so well that the owners have opened up a second location. That means double the bibim bap, spicy squid, pork belly, and barbecue ribs the restaurant's fans applaud. Authentic flourishes add to the restaurant's appeal. Many entrees arrive in traditional stone bowls, keeping the kimchi-laden rice and vegetables warm.
Authentic Korean flavors and crowd-pleasing portions extend to the libations as well. The bar overflows with Korean vodka, fruit wine, and rice wine. Be sure to try the well-known spicy pork bone potato soup?a Gam Ja Gol classic called gamja tang.
With almost 2,000 caf?s in 14 countries, the South Korea?based Caffebene line of coffee shops has fans. Lots of them. And it's not hard to see why. Food options range from sweet to savory, frozen to molten, and snack to full meal, while drinks span a spectrum of coffee drinks, frappes, and smoothies. The bistro offers the ultimate in multicultural mixing and matching. After a bread bowl brimming with New England clam chowder, one might opt for the caf?'s modified patbingsu, a dessert that layers green tea ice cream and red bean paste over shaved ice mixed with rich, condensed milk.