01 February 2011
Park’s BBQ – Confident, even swaggering. That’s not just the design, nor the wallpapering of awards and press coverage in the entrance, but also the firm assurance of the proprietor that “you’ve come to the best place” as you sit. Well, I can’t adjudicate that, but it’s pretty awesome. Nor can I eat like this every day; I’m completely gorged when I leave. Meat over fire is the thing here, of course, both beef (heavy on the wagyu options, by the way, which is appealing in print but perhaps not best-suited to this particular presentation) and pork. As is traditional for this style of dining, the meat soon becomes almost lost in a vast ocean of accompaniments and accoutrements, many of them decidedly fiery. The meat is excellent, but it’s all the ways to mess with it once it’s on the plate that make Korean barbecue so incredibly delicious (and why I question the utility of Wagyu, which one is almost certainly going to overcook in this environment). Do bring your heat tolerance, because you’ll need it.