I'm a seasoned restaurant veteran, I travel 46 weeks a year and eat out 3-4 times/week. I've eaten Korean food all over the US. The food here is decent Korean food. The flavors were on-target, the ingredients were fresh, and the presentation was competent. The restaurant was clean (I even got a peek into the kitchen). Although there was only ONE server visible, the service was not terrible. (It was also not good - It was just okay.)
My main gripe was the VALUE. I've eaten Korean at multiple spots in several expensive markets (San Francisco, Chicago, etc), but I've NEVER seen such high prices for such small portions. Other Korean restaurants serve six to nine small dishes of "side dishes", which are generally refilled for free without any trouble. We got THREE tiny dishes each (two of us), and we were not offered refills. $22 for Bulgogi is about 50% more than I've paid anywhere else. And the portion was smaller. And the onions were WAY under-cooked. And the metal plate was not sizzling hot. (Not hot at all.) Advice to owner: you are WAY too focused on food-cost and labor-cost. If you want to succeed, you have to make some serious changes to your price/value equation. I wish you success, but as it stands now, I predict failure.
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