This article is based on a visit I made to the restaurant at the end of last October. Due to life's vicissitudes, I did not get around to editing account until the past winter vacation. Enjoy!
In the traffic island at the corner of 8th Street and Western Avenue in Koreatown, one encounters a ramshackle hut . The Logs stacked along the hut's walls befit a country farm house or alpine ski resort, but the din of gridlock on the surrounding streets easily breaks this illusion. The waft of spices and clanging of kitchen utensils, that emanate from the larger edifice behind, offer more telling clues.
When you enter the larger structure, a massive oven containing numerous spits (lined with whole chickens) appears behind a counter, confirming the latter suspicions. Once finished, the birds--which are roasted over charred wood-- yield the most tender and flavorful meat to be had anywhere in the city. If you don't believe me just ask Red Rooster's Marcus Samuelsson or Mozza's Nancy Silverton. Order either a quarter or half chicken (depending on whether you dine alone or with a partner) with sides of smoke-tinged steak fries and salad (with delectable sweet red dressing).