Park’s BBQ
Banchan – Kimchi, Dubu Jorim, Cabbage Salad, Spicy Tofu, Macaroni Salad, Spicy Greens, Stir Fried Cucumber, Broccoli Salad, Spicy Radish Salad
Rib Eye Bulgogi
Parks Gal-Bi
Seafood Pancake
Beef Short Rib Soup
Jap Chae – Stir-fried Glass Noodles with Beef and Vegetables
To suggest Los Angeles as America’s Korean BBQ capital is easy, the sheer abundance in Koreatown outpacing most major cities, and while there is some debate regarding “the best” nearly all such discussions include Park’s in the conversation.
Now part of Vermont Avenue since 2003, Chef Jenee Kim’s decision to name the Restaurant after a popular spot in Seoul paying off with Koreans inhabiting LA before catching fire with the city’s diverse population, Park’s eschews “AYCE” in favor of high-quality Produce and Proteins.
Considered pricey by many, $3 to park one’s own car greeting diners in a steady rain, it was prior to 5:00pm that walk-ins were available, a quick vaccination check and squirt of sanitizer all that stood between the door and a grill-top table.
Providing menus by QR Code, the list potentially overwhelming for first-timers given its breadth, it was only after having selected far too much Food for three that a “two meat” requirement was suggested, Stone-pot Rice nixed in favor of more Beef while the server took it upon himself to also add $12 Glass Noodles.
Quiet in comparison to other trendy Los Angeles eateries, though noisier as capacity filled, Banchan arrived in ten-styles just prior to a young man placing thinly-sliced Bulgogi over fire, both Tofu and Kimchi standing out with Macaroni Salad and Cucumbers pleasantly quelching their heat.
Undoubtedly using quality sourcing, the Rib Eye appropriately marbled but free of connective tissue, it was with these slices pushed to the side that marinated Short Rib took center stage, Parks Gal-Bi truly remarkable in terms of taste and texture while similar cuts cooked slow in Soup broke down almost without mastication.
Less impressed by the Seafood Pancake, its Mussels, Shrimp and Squid lost to Cabbage and the base overcooked, perhaps it was for the best that Jap Chae was served because even though a lot went to waste the steaming hot plate was bright with spices and thankfully quite light.
www.parksbbq.com