From Our Editors
Along a vibrant stretch of Lincoln Avenue, a line winds its way out the door of Cho Sun Ok Restaurant. The guests don’t mind the wait—the smells coming off the electronic, table-top grills give proof that it’s more than worth their while. Once comfortably ensconced at tables, they peruse a menu of traditional Korean cuisine that includes charcoal-broiled beef short ribs and fermented bean paste stews. But before marinated meats or fish get slapped onto grills, a waitress brings by a series of tiny bowls—each filled with flavorful condiments such as kimchi or bean sprouts—to pique appetites.