Get prepared to fulfill ABSteak in San Francisco, a Barbecue spot with Korean flare. What involves thoughts whenever you consider Korean Barbecue? If you haven’t boarded a aircraft for Seoul for a completely immersive expertise, you’ve doubtless skilled Korean Barbecue in a neighborhood city or metropolis close to you. When I used to be in Seoul, my eating experiences didn’t embody BBQ, so not less than for us, our experiences have been restricted to the States and Europe. In smaller cities or metropolis suburbs, it has sometimes been over-crowded and we’ve needed to share a desk with fairly just a few others we didn’t know. Sometimes this will flip into an surprising treasure as you break bread with full strangers. Other occasions, you possibly can’t wait to get away from the noise of everybody talking loudly round you.
Either manner, it’s a novel expertise. The high quality of the meat nonetheless can differ considerably from place-to-place.
Higher finish locations exist resembling Michelin-star rated San Ho Won in San Francisco, Jeju in Portland and Cote Korean Steakhouse in Miami. ABSteak hadn’t been on my radar even though famend Michelin-starred Chef Akira Back has over 25 areas. Despite the truth that he’s initially from Korea, a few of his eating places have extra Japanese affect than Korean till extra lately. Now, he returns to his roots.
Credit: ABSteak
ABSteak in San Francisco, which opened on October 8, 2024, is Back’s first location within the Bay Area. Other main U.S. areas embody Las Vegas, Beverly Hills and San Diego, though you will discover his masterful dishes and steaks in London, Paris, Dubai, Toronto, Jakarta, Florence, Rome and lots of others as nicely. In different phrases, he’s no stranger to the worldwide culinary scene. Now you recognize why he’s also known as the Globe-Trotting Chef by others.
Introducing ABSteak in San Francisco
The entrance to the ABSteak location in San Francisco
Chef Back bought his notoriety from Food Network’s “Iron Chef America,” the place he battled Iron Chef Bobby Flay and appearances on NBC’s “The Today Show,” Food Network’s “Best Thing I Ever Ate,” and The Cooking Channel’s “United Tastes of America.” The latest addition on San Francisco’s Ellis Street takes up a contemporary and stylish 6,500-square-foot house. After you make your manner down the steps from the unassuming entrance, its modern design strikes via each room, beginning with the bar off to the left of the hostess stand. The bartender shared his inventive choices with us, noting that they modify on a regular basis as he gave a nod to an Elderberry concoction in a transparent class bottle to his left.
The bar at ABSteak. Courtesy: ABSTeak.
Wine is as elaborate as their cocktails in the event you need to go that route and why not in the event you’re signing up for an night of steak pleasure. If you need to choose one thing from their in depth wine menu, they’ve a scrumptious (okay . . . to-die for) Turley Zinfandel from Napa on the menu, a excellent pairing with most of their choices. The Neyers 2021 Blend from Sage Canyon additionally doesn’t disappoint. For white wine lovers, you possibly can’t go fallacious with the Far Niente Chardonnay, one of my favorites. There are tons of clean choices to tickle your fancy.
Behind the scenes of their open kitchen.
BEHIND THE SCENES at ABSteak:
Before we get to the meals, it’s value noting two observations that made an affect: Design and Service, each of which appear to be extremely valued by the restaurant chain. It appears to trickle down, or not less than that’s what we felt. From the bartender to the meals runners and our overly attentive waitress, their ardour for his or her jobs and curiosity in caring for his or her clients’ wants and wishes had been paramount.
You may be considering: “If you’re there to review the restaurant, wouldn’t they put their best foot forward?” Sure and it’s definitely an affordable query. That stated, I’ve reviewed near 2 hundred eating places through the years from all over the world––generally they know a evaluate is coming and different occasions, they don’t. In each circumstances, we’ve had excellent service and mediocre ones. Put one other manner, understanding {that a} reviewer is in the home doesn’t cowl up dangerous service if it’s a part of the restaurant’s DNA. It additionally doesn’t cowl up dangerous meals. If neither are valued belongings, it doesn’t trickle down.
I bear in mind reviewing a restaurant in Napa County a few years in the past which was connected to a classy bar . Although the meals and repair had been removed from memorable, they led with what they noticed as their raison d’etre––“We’re the go-to spot for trendy drinks and people watching.” The expertise mirrored it, not the meals or service. You get the thought.
Look on the oh so enjoyable design of the menus
We determined to go along with cocktails over wine and in the event you can’t tell from the beneath image, we began with a Gochujang Margarita, which is made with Don Julio, Aramas Verde Mezcal, Lime, Gochujang and Seven-Spice. Let’s simply say that it has a kick to it.
My private favourite? The Tokki Bi-Heng-Gi (belo), which is made with barrel-aged Tokki Soju, Aperol, Lemon, and Amaro Nonino.
Because we had been curious, we tried the Royal Sonbi, which is made with Korean Dry Gin, Sweet Vermouth, and Italian and Japanese Amaros. Notice how the Korean infusion isn’t simply with the meals? All of their cocktails are superbly introduced as nicely. Bravo!
Cocktails at ABSteak in San Francisco
I used to be shocked to see oysters on the menu but when seafood is your jam, then you definitely may need to attempt their distinctive variation which they make with chojang, olive oil, lime and granny apple salsa. Yum, proper? They kicked issues off with their Yuza Lotus Root, which they served with recent orange segments, olive oil, arugula and lime zest adopted by a combined salad and Cabbage Kimchi.
They additionally provide an attention-grabbing Chadol Dwen Jang Jjigae soup, which is made with Australian Wagyu Brisket, and Korean fermented soy bean stew.
The Chadol Dwen Jang Jjigae
If you’re a vegetarian or eating with one, there are just a few choices on the menu, such because the Yuza Lotus Root famous above, their Chili Sesame Broccolini and their Egg-Souffle, which our waitress loves. The dish was oh so fluffy. Simple however delish, they toss it with inexperienced scallions and sesame seed oil. They additionally provide a Veggie Platter with asparagus, onions, mushrooms, tomatoes and zucchini.
The Egg-Souffle
Our favourite appetizer goes to the AB Wagyu Pizza, which is made with thinly sliced uncooked Australian wagyu, crispy tortilla, ponzu aioli, inexperienced olive and white truffle oil. BTW, the Tokki Bi-Heng-Gi cocktail was an ideal pairing with this one.
Above, the AB Wagyu Pizza at ABSteak
Like its Los Angeles-based location, the restaurant options custom-designed tabletop grills they usually use smokeless Japanese Binchotan Charcoal, which interprets to this: You don’t depart smelling like BBQ. As for the cuts, we began with what they consult with as Chadol, which is Australian Wagyu Brisket. Depending on who you speak to, some favor Australian wagyu over Japanese and others say it’s the opposite manner round. Both are tender and heavenly, so in case you have both choice on a menu, go for it.
Unlike the bigger Korean Barbecue steakhouses, we had our personal sizzling grill in the midst of the desk. The employees appeared at our desk with varied cuts for us to attempt, all paired with a set of 4 condiments: jalapeno, wasabi, rock salt and garlic chips. Banchan too.
It involves the desk uncooked and onto the open grill it goes. We get to look at till it’s completely cooked and able to eat.
Our favourite was the Picanha, which is their Australian Wagyu Sirloin. It was oh so tender, a lot in order that I misplaced monitor of what our waitress was saying.
Our subsequent favourite was what the supervisor known as their King of the Kings: the Deung Shim Ribeye and I’ve to confess, it had us at hi there. In hindsight, I used to be so full by the point the Ribeye arrived, I ought to have began with it. Truth be advised, the Picanha and Deung Shim Ribeye would have glad me alone. My buddy Deanne, who joined me for this beautiful meal, felt the identical manner. Two thumbs up!!
After it’s prepared, out come the steak reducing scissors to allow them to create chew sized parts for us to take pleasure in.
ABSteak in San Francisco
Lastly, they introduced out the Marinated Galbi, which is their Boneless Short Rib. Like the others, they create it out uncooked, however on this case rolled up and seasoned with garlic and soy sauce.
The garlic made its manner into the pores of this divine quick rib and left us basking in its scrumptious flavors nicely past the final chew.
The Marinated Galbi at ABSteak
Recommendation: I’d order the Australian Wagyu Ribeye and the Sirloin (Picanha) in the event you don’t have room in your stomach to eat all evening like we did. Splurge on a bottle of clean, deep, wealthy Cabernet Sauvignon Sauvignon, order a facet salad and a few broccoli and also you’ll be a contented camper (Smile). BTW, in addition they provide Japanese Wagyu cuts in case you’re questioning: Ribeye and Sirloin. You may go for shrimp to accompany any of the steak dishes, which is very helpful in the event you’re there as a bunch. Given the ambiance, it’s an excellent selection for six.
Lastly, how may we are saying no to tangerine tea and the dessert they stated we should attempt? HANWOO. This scrumptious creation is made with darkish chocolate mousse, matcha sponge cake, brown butter tulie, berries and candied orange peel. What a method to finish a night! Stunning, proper?
Above and beneath, the Hanwoo Dessert at ABSteak
Dessert at ABSteak in San Francisco
Below is the primary eating room.
The important eating room. Courtesy: ABSteak
If you’re a bigger group, you may also reserve your personal room the place they will seat ten or twelve round an extended sq. desk with glass doorways.
A personal room at ABSteak with glass doorways.
Would we return? You betcha. For steak lovers, you’ll be in for an actual deal with with their premium meat cuts which might be dry-aged 30 days in a devoted on-premises chamber. Their raison-d’etre of their phrases? A five-star, smokeless, open grill tabletop cooking expertise in a vibrant and social setting. Below is a brief video and slide collage that captures just a few highlights of our night.
DETAILS:
ABSteak
124 Ellis Street
San Francisco CA 94102
415.421.9014
Visit www.absteaksf.com for extra info and to try their menu.
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Note: we had been hosted by the restaurant however all opinions expressed are totally our personal.
Renee Blodgett is the founding father of We Blog the World. The website combines the magic of a web based tradition and journey journal with a world weblog community and has contributors from each continent on the earth. Having lived in 10 international locations and explored practically 80, she is an avid traveler, and a lover, observer and participant in cultural variety.
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