Dallas-area Korean restaurants are usually wedged into Korean-centric strip centers, but this one occupies a handsome venue in a rising restaurant zone. Dark wood furnishings feature tables with built-in grills; our server expertly cooked spice-marinated pork belly strips for us, to which we added chile sauce and then alternated bites with rice and nine tiny-plate accompaniments, from kimchi to marinated cucumber. Even better than the barbecue are the hot-stone bibimbap dishes: rice bowls brimming with a choice of spiced proteins (we liked the beef bulgogi), cooked greens, mushrooms, shredded vegetables, egg yolk, wakame (dried seaweed), and microgreens. We gave our bowl a big stir and dug in for satisfying bites that included crisped rice from the bottom.
Drinks: Beer, wine & sake