Bann Restaurant has a backyard barbecue vibe—that is, if the backyard was in a lush Korean garden, replete with Eastern statuary and pruned bamboo. Korean-style sushi rolls feature soft shell crab, whereas entrees spotlight slow roasted pork belly with sweet soy and miso, or tender beef short rib braised in a sake ginger soy glaze. Each table has its own smokeless grill, where diners can lay slices of filet mignon, spicy pork tenderloin, duck breast, and other meats. The power to flip and to declare the food ready rests entirely in their hands.

However, that doesn't mean that Executive Chef has the night off. He and his team have to prepare the barbecue fixings with their signature marinade and compose a la carte options that merge tradition with modern cooking. Korean-style sushi rolls, or Kimbap rolls, feature soft-shell crab and salmon skin, whereas entrees spotlight roast pork belly with pickled daikon, or beef short rib in a sake-ginger-soy glaze. The special of the house is the un dae gu jo rim: black cod and daikon that derives spice from a garlic-soy reduction.