"Waiting in line outside of Cho Sun Ok is basically a Chicago tradition. It's also valuable downtime that lets you catch your breath before this Korean BBQ sprint. Once you're inside, the servers ask for your order shortly after you're seated, so study the menu quickly like you’re cramming for a quiz (the bulgogi, galbi, plus japchae and seafood pajeon is our usual plan of attack). And the food shows up faster than it takes to drink half a can of BYOBeer. Before you know it, the meat is gone, and the staff is making kimchi fried rice on the grill for dessert. It’s an energetic meal, especially with a room full of chatty regulars, and we wouldn’t have it any other way." - nick allen, john ringor, adrian kane