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.
Superheroes watch over Tangier Korean BBQ, keeping the peace in street scenes painted on the walls or as cartoonesque sculptures flexing against the backdrop of exposed, weathered wood beams. Wait staff weave between the futuristic super statues carrying trays of Korean dishes such as bibimbap and kimchi stew. Tangier's signature all-you-can-eat Black Angus smorgasboard pummels hearty appetites with short ribs, chicken, vegetables, and other flavors, which deluge tables nestled between cozy booths and mod red chairs. The drink menu embraces the same Pacific flavors, featuring Sapporo beers and mojitos with lemongrass and lime. Couples chat at café seating on the outdoor patio, where they can sup under the stars or challenge the moon to 20 questions.
With all the makings of a favorite diner, Nature's Pantry No 1's clean, bright interior welcomes visitors during breakfast, lunch, and dinner with offerings of wholesome cuisine. During mornings, cooks craft healthy avocado-tofu breakfast burritos or scramble soy sausage and tofu with bell peppers, jack cheese, and salsa wrapped up inside a tortilla. When afternoons arrive, stir-fried plates of veggies are plated over mounds of brown rice with tender, grilled chicken, and homemade veggie burgers line whole-wheat buns alongside sprouts, cheese, and barbecue sauce.
Cuisine Type: Traditional Korean artisan rice cakes
Handicap Accessible: Yes
Number of Tables: 1?5
Parking: Parking lot
Most popular offering: Pumpkin sulgi loaf
Delivery / Take-out Available: Take-out Only
Pro Tip: Make custom orders a day (or sometimes hours) in advance
What made you want to work with food? When did you first develop that passion?
I have always been passionate about healthy/natural eating and old ways of naturally healing the body.
What is one of your most popular offerings? How is it prepared?
Songpyun, a traditional dduk eaten for Korean thanksgiving. We fill them with a sugar/sesame mix and steam them.
Is there anything else you want to add that we didn't cover?
All our coloring is natural, and dduk is naturally vegan and gluten-free. A totally guilt-free treat that's good for you.
In your own words, how would you describe your menu?
Traditional rice cakes with some fusion items, organic coffee drinks, and traditional teas.
Sweeping contours shelter So Hyang's upscale Korean fare, prepared with an eye towards healthfulness and authenticity. Known collectively as banchan, a set of small plates laden with kimchi, potato salad, and marinated vegetables accompany the entrees like so many ducklings following a man in a duck costume. Forming one of the signature dishes of the Korean peninsula, the seafood and scallions of haemul pajeon are griddled together in a savory pancake. Asian pear adds sweetness to the broth of mul-naengmyeon and the marinade of grilled short ribs, eschewing the need for added sweeteners and pairing well with vinegar or spicy mustard sauce. Vegetarians may request alternative items to munch between sips of sweet, vodka-like soju or soda-like soda. Asian American pop group Far East Movement found So Hyang's sleek atmosphere sufficiently party-friendly to be featured in their video for "Like a G6".
At Hae Jang Chon, the dolgooi, a traditional stone grill, is literally at the center of every meal. The circular stones sit in the middle of each table, two-inch-thick slabs that heat up as diners peruse the menu of meats. Most patrons order the all-you-can-eat buffet, for which parties of two or more can choose up to four meats for each round. Servers bring the raw morsels tableside, and arrange them on the grill to a growing chorus of sizzles. Diners look on as cuts of Black Angus beef brisket, baby octopus, squid, and beef bulgogi quickly brown, then pluck them from the slab with chopsticks, pile them on kimchi pancakes and steamed rice, and adorn them with pickled veggies and spicy sauces from a bounty of traditional garnishes. The drink list keeps with the Korean spirit, and includes herbal rice wine, Korean vodka, and pints of Hite.