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Found 6 results

  1. That would be Hanshin Pocha, whose official site seems to be all Korean, so I suppose Yelp is the best at the moment.
  2. I read the NY Times article that I'll link below a couple of months ago and was curious to see how Bon Chon chicken tasted like and to my surprise a Bon Chicken store opened up inside the new Lotte Plaza Int'l supermarket in Germantown. I looked around their website and it looks a new one is also opening up in Annandale [this link has the new location] on 7/15. Anyhow, if you happened to be up in Germantown, I highly recommend you try this korean-style fried chicken. It has a very light flaky skin and juicy meat that tastes wonderful. They have two flavors, soy garlic and a spicy variation. Both my wife and I were partially to the spicy one. The pieces of chicken are available in drumsticks or wings and come with a radish side dish that some korean restaurants serve as a pan-chan. Feb 7, 2007 - "Koreans Share Their Secret for Chicken with a Crunch" by Julia Moskin on nytimes.com
  3. Opened Wednesday next to MOM's market in Rockville. Mini chain, other locations out west. Soft opening-10% off. I went last night and suggest waiting and paying 100%. Very awkward- from being seated-to waitress-to mgrs-to owners-cooking at your table, etc. They have 2 options. AYCE BBQ or Hot Pot-or both. $24.99 for BBQ at dinner. 16.99 at lunch. more options on dinner selections. I had the BBQ. Your waitress takes your order for up to 5 meats/seafood. They then bring bunch of marinated veggies, nothing special. She also mentioned that you can order as many appetizers as you like. I ordered Japchae. That was delivered with the meats. The meats were just placed next to me. Nobody explained or turned on BBQ/ After about 10 minutes, a mgr asked how everything was- not sure why he didn't notice raw meats sitting there. I asked if I should cook- or how it works. He got the grill going and then he started cooking. Never really answered if I should be doing this. Short ribs with bones, very flavorful. Thick rib eye, just ok-dry, tasteless. Brisket (prime) very thin and boring. Another manager cam by and asked how everything was..I asked if they had sauces I could order. He then said I was supposed to serve myself at the Salad bar...had no idea, nobody had told me. Chalk that up to opening blues. Tried a couple of more BBQ options...still found it hard to figure out who cooked-or to order from. Bottom line is...I think it could be good, just not yet. If/when you're very hungry it could be a good option.
  4. "Bulgogi Cultists, Rejoice: Jonathan Gold Finds First-Rate Korean Barbecue at Gwang Yang" by Jonathan Gold on latimes.com
  5. I had my first-ever Kraze Burger today (just a plain burger with mustard and pickle chips (curiously slightly sweet; not sour)), and I was delighted. Okay, now let me tell you *why* I was delighted: I was at BWI, Concourse C, and they have an actual *grill* (not a flat-top, but an actual grill with something burning underneath), the burger was made-to-order (they give you a beeper), and there were thick grill marks on the beef. Yes, the meat was cooked to well-done, but for airport food, this wasn't bad at all. The key is (in my opinion) to keep it simple. I also think being in smaller towns are good opportunities to try places like Kraze Burger, Seasons 52, etc. rather than waste a meal in DC. For the Washington, DC thread, click here.
  6. Ellicott City Has been open a little while, they do not have a liquor license yet, but they happily allow BYO
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