After closing during the pandemic, this Korean barbecue restaurant is back with new ownership, an updated dining room, and top-quality meats (a few dry-aged in-house). The latter are the stars of the menu, of course, grilled table-side to charred and juicy perfection. Excellent choices include the succulent pork belly (from the prized Kurobuta heirloom breed) and Prime-grade marinated beef short ribs. Accompanying them are a dozen small sides and condiments, including an umami-rich doenjang-jjigae (a soybean paste stew). At lunch, the sizzling Stone Bowl Bibimbap—a beef, rice, and vegetable combo—is a bargain.