SAN HO WON

"Verdict: San Ho Won is one of the best restaurants in SF. Their double-cut galbi is already the stuff of legend, and we have recurring dreams about their bubbling, spicy chicken tteokbokki. The upscale Korean restaurant is straight-up phenomenal, so expect to think about this meal for months after. Reservations are released 29 days in advance at 10am on Tock. They also accept a couple of walk-ins at 5pm when they open (we’ve seen people line up around 4:30pm). There’s no waitlist, so if you don’t make it into the one or two available tables, come back around 9pm when tables start to free up." - julia chen 1, ricky rodriguez

"Getting a table at San Ho Won requires month-out planning—or waiting an hour in line before they open for one of the few walk-up spots. Once inside the unmarked Korean restaurant in the Mission, you'll feel like you’ve landed in a secret club. More specifically, one serving sizzling tteokbokki, fluffy egg soufflé, and galbi that's so gorgeous you’ll never look at beef the same way again. Slide into a booth with friends and share everything while you toast with roasted barley tea and soju to another year. Reservations are released 29 days in advance at 10am on Tock. They also accept a couple of walk-ins at 5pm when they open (we’ve seen people line up around 4:30pm). There’s no waitlist, so if you don’t make it into the one or two available tables, come back around 9pm when tables start to free up." - julia chen 1, patrick wong, ricky rodriguez

"Chefs Corey Lee of three-Michelin-starred Benu and Jeong-In Hwang lift the Korean barbecue experience to new heights at this popular modern, minimalist restaurant in the Mission. To get the most out of the experience, order the “House Menu” and opt for the mind-blowing house double-cut galbi and a silky, bubbling pot of the savory-spicy pork jowl and mugunji kimchi jjigae. Wash it all down with a Korean spirit or ask for a Chilsung Cider — an equally solid move." - Lena Park

"You can’t go wrong with any of chef Corey Lee’s restaurants, whether it’s the black-and-white French bistro Monsieur B in Hayes Valley or his three Michelin-starred Benu in SoMa. But his latest, San Ho Won in the Mission, is where the chef takes things back to his Korean American roots, working with chef Jeong-In Hwang to prepare meticulously charcoal grilled double cut galbi and tender beef tongue. This is a Korean barbecue restaurant unlike any other with elegant seasonal banchan, sizzling stews, and flaky blood sausage and green onion pancakes served in an austere space wrapped in warm woods." - Dianne de Guzman, Eater Staff

"San Ho Won’s galbi is capable of inducing epiphanies. It’s glistening, charred around the edges, and every bite of the melty meat comes with the realization that you’ll probably never eat short ribs this good again. But there's more to this upscale Korean restaurant than galbi. The scallion pancakes are crisp, grilled corn is dressed up with a squiggle of honey butter, and light and fluffy egg soufflé slowly deflates when you dive in with a spoon will make you dance in your seat. The dark, minimalist restaurant is one to keep top of mind for birthdays, special group dinners, and date nights. Or really, any time you want to put on a nice sweater and feast on the best Korean BBQ in the city." - julia chen 1, lani conway, ricky rodriguez