We have a large selection of dishes from Korean, Chinese, Japanese, American and other cuisines. The buffet provides an international dining opportunity, allowing customers to experience new dishes, new cuisines and favorite dishes at reasonable prices.
In true Korean barbecue form, the grills at Park’s BBQ aren’t in the kitchen—they’re set into the tables where customers sit. This way, they can watch as strips of kobe-style beef, pork belly, and short ribs cook to just the right temperature. Park’s BBQ orders their cuts of USDA prime beef in small daily deliveries, which means that each morsel is impeccably fresh; a fair trade-off for the risk that some selections from the barbecue menu occasionally sell out. If they do, a selection of main and side dishes prepared by the staff do just fine. LA Weekly reporter Jonathan Gold especially enjoyed the “wondrous” small-plate appetizers of egg pancakes, small fish, and kimchi, along with the cold buckwheat noodles in soup known as naengymyon. Everything is served in the restaurant’s ultramodern dining room, where black tables sit beneath powerful, stainless steel fans that whisk away any smoke emitted by the tabletop grills and any bad jokes emitted by dining partners.
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.
Even the most interesting conversations tend to be put on hold when the barbecue dinners at Soowon Galbi commence. Something primitive takes over as soon as guests catch sight of the beef short ribs, pork cutlets, and butterfly shrimp that servers lay out on their sizzling tabletop grills. Despite these primitive instincts, dining at Soowon Galbi is an altogether civilized experience. Servers are always scanning the booths in the sleek dining room, ready at a moment’s notice to help guests flip, cut, and whisper words of encouragement to their meats. Chatter resumes once the tender morsels are cooked, with intermittent pauses for bites of grilled zucchini and sips of soju, a Korean rice wine. Of course, you can always forgo the hands-on barbecue experience in favor of a traditional Korean dish, such as spicy soybean stew.
Haus Dessert Boutique’s owner, Chris Kim, earned himself the bold moniker "Coffee Hunter" by introducing his award-winning Hawaiian coffee beans to his home country of Korea. The nickname reflects Kim’s commitment to coffee, which also comes through at his Korean-themed café, where lattes come topped with artistic foam featuring hearts, leafs, and detailed sipping instructions. In addition to premium, hand-dripped coffee, Haus Dessert Boutique also offers a range of organic tea, in exotic blends such as green tea latte, lychee oolong, and jasmine. Diners can also opt to cool off with an iced tea or smoothie.
A range of handmade desserts provide a sweet pairing to the myriad beverages. The menu's European and Asian influence is easy to see in dishes such as the crème brulee, tiramisu, and a variety of cheesecakes.
Genwa's chefs can create full meals in the kitchen, but like any Korean barbecue, the real fun lies in doing it yourself. On smokeless tabletop grills, diners sear selections of Kobe beef rib-eye, prime beef tongue, marinated chicken, or black tiger shrimp under the periodic supervision of their server, who can adjust the heat or suggest ways to create really awesome steak forts. For those who wish to sit back and relax, chefs flaunt their stuff on a menu of braised short ribs, stir-fried vegetables with calamari, and steak tartar topped with Asian pear and pine nuts. As per tradition, every meal comes with banchan, a kaleidoscope of small sides that everyone at the table can share.