Jeju, from the team behind Han Oak, is not your average Korean BBQ spot. They do a $75 set menu and butcher whole animals in-house, so depending on the night, you might find sausage made from off-cuts or glazed pork belly, grilled behind the counter on your plate. While sliced meat, eaten bo ssam-style, is the main attraction, the banchan, including blistered shishitos with candied anchovies, smashed cucumbers, and chile crisp, are Scottie Pippin-level sidekicks. The high wooden ceilings makes the chatter and vintage hip-hop echo, so while there’s lots of room to spread out as you split a bottle of soju or a round of makgeolli cocktails, it’s definitely not the place for estate planning. 

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