“Gosu” is a Korean word implying exceptional skill, and in this case, it refers to the mastery of Korean and Japanese food preparation by the restaurant’s chef and owner, Bang. As diners luxuriate in velvet booths and banquettes, Bang’s cadre of skilled chefs whips up appetizers of boiled soybeans, soft-shell crab, and vegetables or shrimp swathed in savory tempura. The dining room, with its tiered, wooden ceiling and paper lanterns, inspires mellow conversation, and decorative mirrors steam up from menu entrees of Korean-style steamed pork and beef in bold citrus and curry sauces. Gosu invites diners to unwrap artfully packed sushi before warming spoons in a cinnamon tea or Japanese cider, which offer spicy relaxation without the sneezing repercussions of bathing in black pepper.
The bench-style seating at Yeowoosai—which translates to “Let’s talk about love at this place”—encourages bar-goers to snuggle up to share drinks and plates of Korean fare calibrated to feed two to four people. Since 1996, owner Stella has crafted each batch of the yellow sauce that accompanies the house favorite, popcorn chicken, from a recipe she keeps under lock and key. Other popular dishes include classic galbi (marinated beef ribs) and bibimbap (mixed rice and vegetables). Guests can sip one of eight hand-crafted original cocktails and after 10 p.m. K-pop videos pump from eight flat-screen televisions, lending the red room an upbeat air.
At Solga Restaurant, guests finish barbecuing their short ribs, pork belly, and brisket in tableside charcoal pots, as chronicled in a feature by the Chicago Reader. But chefs do their fair share, too. They sear Atlantic king salmon and octopus atop the kitchen's grills and they heap steamed white rice into warm stoneware bowls before topping it with vegetables and dollops of red-chili paste. For noodle dishes, the chefs stir handmade wheat flour noodles into steaming or refreshingly cool broths.
Mio Bento’s storefront windows stretch from floor to ceiling, treating passersby to an unobstructed view of the Japanese restaurant’s casual yet elegant dining room. Lights affixed to a lofted ceiling shine on scarlet walls and plated arrangements of seaweed-wrapped sushi and creamy wasabi. As eyes take in the refined surroundings, chopsticks spar for fried shrimp tempura, udon noodles, and specialty sushi hand rolled by chefs. Green tea and vanilla ice cream stand out on the dessert menu, which also features traditional Japanese mochi and ocean-fresh swedish fish.
A soft glow emanates from the tables of Woo Chon Restaurant, but it’s not of the romantic variety. Instead, it comes from tabletop grills, which diners pile with fresh meats and vegetables to concoct galbi’s Korean-style pork ribs or bulgogi’s thin slices of marinated beef. Hot stone bowls cradle orders of seafood bibimbop, joining shrimp, scallops, and shellfish over a bed of sizzling rice, and hot pots hold orders of octopus or beef intestines in a spicy broth.
Located beneath the CTA blue line's Western stop, Belly Shack sends mouthwatering scents drifting toward passengers as they exit the train. Inside, celebrated chef Bill Kim and his wife, Yvonne Cadiz Kim, curate a menu that marries the flavors of their Puerto Rican and South Korean heritages. Patrons can taste the fusion in dishes such as the Boricua sandwich with marinated beef, chicken, or tofu, brown rice, and hoisin barbecue sauce on crisp plantains, or a belly dog smothered in kimchi salsa, egg noodles, and pickled green papaya. But the marriage of unconventional ingredients isn’t limited to just the sandwiches. Creamy soft serve comes in flavors including huckleberry lime and bacon chocolate chip. A communal table, BYO policy, and décor inspired by street art make the restaurant a convenient spot for casual group dining and post-meal games of stickball.