Park’s BBQ

In America, the meaty magnetism of Korean barbecue restaurants often serves as a gateway to the country’s cuisine. Park’s, ensconced in a Koreatown strip mall, is more of a journey’s culmination — the pinnacle of the genre. Certainly the tabletop-grilled meats (especially the kalbi, or short ribs, and anything offered as an American wagyu upgrade) deliver with sizzling edges and smoky depths. Before the main event, tiny plates of chef-owner Jenee Kim’s meticulous banchan (kimchi; gyeran mari, or rolled egg; battered slices of squash) rev the appetite. The cooking alone distinguishes the restaurant; the engaged, near-telepathic staff propels the experience even higher