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Custom lychee wood charcoal does the work at this Korean charcoal BBQ spot in the Mission, where Corey Lee and Jeong-In Hwang bring serious fine-dining technique to galbi and kimchi jjigae. The space is polished concrete and warm wood, which sounds cold on paper but lands somewhere close to cozy. A Michelin star, and reservations to match. Come with people you like, because the menu was built for sharing.
The awards strongest first
- Michelin Guide 1 Star
- Eater The Best New Restaurants in America
- The New York Times The Restaurant List
- Esquire #10 · The Best New Restaurants in America
- The Infatuation #2 · The 25 Best Restaurants In SF
- San Francisco Chronicle #20 · Top 100 Restaurants in the Bay Area
- The New York Times The 25 Best Restaurants in San Francisco Right Now
- Condé Nast Traveler The 25 Best Restaurants in San Francisco for Casual Diners, Twelve-Course Tasting Counters, and Late-Night Eats
- James Beard Awards 2024 · Semifinalist · Best Chef: California · Jeong-In Hwang
- The 50 The 50 Discovery
One number, weighted & current 92
How we scoreThe dishes from the writeups
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House double-cut galbi
“Dish to order: House double-cut galbi”
Condé Nast Traveler -
Fried stuffed lobster claw
“For something extra special, try the fried stuffed lobster claw.”
Condé Nast Traveler -
Pork jowl
“The menu includes some typical barbecue items, as well as dishes rooted in home cooking such as pork jowl and aged kimchi jjigae served with soy pickled ramp.”
Michelin Guide -
Aged kimchi jjigae
“The menu includes some typical barbecue items, as well as dishes rooted in home cooking such as pork jowl and aged kimchi jjigae served with soy pickled ramp.”
Michelin Guide
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