Daedo Sikdang

"Daedo Sikdang, which was founded in Seoul in 1964 near a butcher shop in Majang-Dong, the city’s main meat market, opened its first U.S. location on July 8. Daedo established itself as one of Seoul’s top barbecues by modernizing the experience into a bona fide steakhouse and limiting its menu to basically the best cut of beef: ribeye sliced as three primary cuts that divide the chop into the eye, cap, and strip. These cuts are then cooked on a specialized cast iron pan greased only with a white knob of kidney fat. The choice of beef is the restaurant’s biggest selling point, and Daedo’s Certified Angus Beef prime grade meat already places it within the upper echelon of LA barbecue spots, joining Park’s and Chosun, as well as Gwangyang (which also expanded from Seoul), Jeong Yuk Jeom, AB Steak, and Woo Hyang Woo." - Matthew Kang