Jeong Yuk Jeom

There are many Korean barbecue options in this section of town, so what sets this one apart, you might ask? It could be anything from the ample banchan and exceptional meats to the stunning setting and exemplary service team. Courtesy of brothers Andrew and Jaeyong Son, this cavernous spot is the talk of the town, thanks to lavish woodwork, sleek slate floors, and perfect ambient lighting.
With a name that denotes the Korean word for "butcher," it's no wonder they proffer only the most premium beef. While the tomahawk steak costs a pretty penny, it will feed an army with leftovers aplenty. Other items—like dry-aged prime rib or meaty short rib—arrive on a tray to be grilled tableside. Minimal embellishments, like soy and salt, ensure maximum enjoyment.