Daedo Sikdang

Staff do the grilling at this Koreatown branch of a Seoul ribeye house open since 1964, cutting the meat over the table grill and handing it out bite by bite. The short menu is mostly ribeye: the roll, the cap, strips, and a thin-sliced Korean cut. Finish with the fried rice made with kkakdugi, cubed radish kimchi, and topped with a fried egg, then soft serve. The restaurant takes up a large modern building on 6th Street. Reservations are taken, and walk-ins can wait at the bar with a soju cocktail; street parking is close to hopeless.