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K-BBQ Factory, the latest restaurant from the owners of 678 and 770, continues to prove that Atlanta's Korean barbecue scene just might rival that of Los Angeles or New York City.
In Atlanta, most Korean barbecue restaurants seem to be moving toward electric grills, leaving charcoal-based ’cue—with its superior smoky flavor—increasingly hard to find. And the few charcoal-based restaurants that remain require certain concessions. But at 9292 Korean BBQ, there are no compromises, only a bounty of options and exceptional quality.
Tang says CHAR is not a place that takes itself too seriously. A faux dinner combination on the menu called “Jang Song-Taek” includes three pigs, two cows, a sack of fairy dust, two unicorns, four rainbows, and three bugbears for $9999.
Four new openings in Atlanta, plus Korean eateries that are a must-try
She was a Korean pop singer. He majored in biology and psychology at Georgia Southern. Today, Jiyeon Lee and Cody Taylor own Heirloom Market BBQ and Sobban, two restaurants where Far East flavors frequently...
Korean barbecue restaurants—where meals revolve around ribbons of meat sizzling on individual tabletop grills—may well be the Japanese steakhouses of the new millennium. In the 1960s and 1970s, Benihana and its brethren seduced diners with Westernized teppanyaki—nubs of beef, chicken, or seafood and tangles of sprouts flung around countertop hibachi griddles by knife-juggling cooks.