There’s a lot to appreciate about this insanely cool-looking Korean-American restaurant, not the least of which is the fact that it’s run by three brothers who inherited their skills from their chef mom. What’s more, most of the ingredients used for the seasonal plates are supplied by their very own farm. And if that doesn’t impress, the beer is on tap (i.e. you can order by the pitcher), the dessert comes in shave ice form, and there’s a dedicated kids menu perfect for easing little palettes into flavor-heavy Korean cuisine.

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