They make individual portions of Korean bingsu 😍! They also sell the regular giant ones inside of melons. And it looks like they actually use snow ice, which is much softer than regular shaved ice. Now you can kindly tell your friend to "get your own bingsu" without worrying about cooties.

i am not into tjujita's famous dipping ramen, but killer is so good.

i *love* these tacos, particularly their amazing media luna (with shrimp consomme! oyy), but i realize that taste in tacos is quite subjective. not everyone adores the blue corn taco shells that i love. a whole churro menu. outdoor seating only, feels like a sort of roadside stand. but i find it so good.

these people always get it right. good breakfast food, good menu, excellent coffee. baked goods brought in are amazing (e.g., cruffins). and support Black-owned business!

i am not a kbbq expert, just a client. and everyone loves it here. the meat is great, good panchan. there's a little channel for them to pour egg in around the bbq. during pandemic it wasn't the same to use a burner, but still, good quality stuff. and the side order of kimchi jigae was Perfect!

oh man. fresh bao buns, with savory yums inside. sure, it's fusion, but you'll just care that it hits the spot you didn't know you had. the tempura avocado is so good, and i actually love their salad too. but come for the buns.

i believe fresh seafood is flown in DAILY from new zealand! and you will not be disappointed. whole fish, ceviche, sushi, raw oysters, deep-fried stuff, cioppino. have one of each.

award winning burger. excellent food. chill atmosphere (you order at the bar). must be 18 to get in. sang yoon knows what he's doing.

located in the Platform, oh so many hip people, but yah you won't regret any of their fresh pasta dishes. literally nearly licked the plate of oxtail lasagna. the wood-fired pizza's good too as is the rest of the menu. but I silly for fresh pasta.

this fresh pasta is off the chain. trust me. or don't. then try to book a reservation any time after they open up. i guess that's what you get for having a dedicated temperature-controlled pasta-making room in the middle of the restaurant. focaccia is also delicious.