From Our Editors
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.