{"id":51226,"date":"2025-04-15T13:36:05","date_gmt":"2025-04-15T13:36:05","guid":{"rendered":"https:\/\/hoptraveler.com\/index.php\/2025\/04\/15\/korean-barbecue-by-absteak-in-san-francisco-doesnt-disappoint\/"},"modified":"2025-04-15T13:36:11","modified_gmt":"2025-04-15T13:36:11","slug":"korean-barbecue-by-absteak-in-san-francisco-doesnt-disappoint","status":"publish","type":"post","link":"https:\/\/hoptraveler.com\/index.php\/2025\/04\/15\/korean-barbecue-by-absteak-in-san-francisco-doesnt-disappoint\/","title":{"rendered":"Korean Barbecue by ABSteak in San Francisco Doesn’t Disappoint"},"content":{"rendered":"

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Get prepared to fulfill ABSteak in San Francisco, a Barbecue spot with Korean flare.\u00a0What involves thoughts whenever you consider Korean Barbecue?<\/span><\/em> If you haven\u2019t boarded a aircraft for Seoul<\/a> for a completely immersive expertise, you\u2019ve doubtless skilled Korean Barbecue in a neighborhood city or metropolis close to you. When I used to be in Seoul, my eating experiences didn\u2019t embody BBQ, so not less than for us, our experiences have been restricted to the States<\/a> and Europe<\/a>. In smaller cities or metropolis suburbs, it has sometimes been over-crowded and we\u2019ve needed to share a desk with fairly just a few others we didn\u2019t know. Sometimes this will flip into an surprising treasure as you break bread with full strangers. Other occasions, you possibly can\u2019t wait to get away from the noise of everybody talking loudly round you.<\/p>\n

Either manner, it\u2019s a novel expertise. The high quality of the meat nonetheless can differ considerably from place-to-place.<\/p>\n

Higher finish locations exist resembling Michelin-star rated San Ho Won in San Francisco<\/a>, Jeju in Portland<\/a> and Cote Korean Steakhouse in Miami<\/a>. ABSteak<\/span><\/strong> hadn\u2019t been on my radar even though famend Michelin-starred Chef Akira Back<\/span><\/strong> 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. <\/span><\/p>\n

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Credit: ABSteak<\/em><\/p>\n<\/div>\n

ABSteak<\/strong><\/span> in San Francisco, which opened on October 8, 2024, is Back\u2019s first location within the Bay Area. Other main U.S. areas embody Las Vegas, Beverly Hills and San Diego<\/a>, though you will discover his masterful dishes and steaks in London<\/a>, Paris<\/a>, Dubai, Toronto, Jakarta, Florence<\/a>, Rome<\/a> and lots of others as nicely. In different phrases, he\u2019s no stranger to the worldwide culinary scene. Now you recognize why he’s also known as the Globe-Trotting Chef<\/em> by others.<\/span><\/p>\n

Introducing ABSteak in San Francisco<\/span><\/strong><\/h2>\n
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The entrance to the ABSteak location in San Francisco<\/em><\/p>\n<\/div>\n

Chef Back bought his notoriety from Food Network\u2019s \u201cIron Chef America,\u201d the place he battled Iron Chef Bobby Flay and appearances on NBC\u2019s \u201cThe Today Show,\u201d Food Network\u2019s \u201cBest Thing I Ever Ate,\u201d and The Cooking Channel\u2019s \u201cUnited Tastes of America.\u201d The latest addition on San Francisco\u2019s 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.<\/p>\n

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The bar at ABSteak. Courtesy: ABSTeak.<\/em><\/p>\n<\/div>\n

Wine<\/span> is as elaborate as their cocktails in the event you need<\/span> to go that route<\/span> and why not in the event you\u2019re signing up for an night<\/span><\/span> of steak<\/span><\/span> pleasure. If you need<\/span><\/span> to choose<\/span><\/span> one thing from their in depth<\/span><\/span> wine<\/span><\/span> menu<\/span><\/span>, they’ve a scrumptious<\/span><\/span> (okay . . . to-die for)<\/em> Turley<\/span><\/span> Zinfandel<\/span><\/span> from Napa<\/span><\/span> on the menu<\/span><\/span>, a excellent<\/span><\/span> pairing with most of their choices. The Neyers 2021 Blend<\/span><\/span> from Sage Canyon<\/span><\/span> additionally<\/span><\/span> doesn\u2019t disappoint. For white wine lovers, you possibly can\u2019t go fallacious with the\u00a0Far<\/span><\/span> Niente Chardonnay<\/span><\/span>, one<\/span><\/span> of my favorites. There are tons of clean<\/span><\/span> choices to tickle<\/span><\/span> your fancy<\/span><\/span>.<\/p>\n

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Be<\/span>hind the scenes<\/span> of their open kitchen.<\/p>\n

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BEHIND THE SCENES at ABSteak: <\/em><\/p>\n<\/div>\n

Before we get to the meals, it\u2019s value noting two observations that made an affect: Design<\/span><\/strong> and Service<\/span><\/strong>, each of which appear to be extremely valued by the restaurant<\/span> chain<\/span>. It appears<\/span> to trickle down, or not less than that\u2019s what we felt<\/span>. From the bartender to the meals<\/span> runners<\/span> and our overly<\/span> attentive waitress, their ardour<\/span> for his or her jobs<\/span> and curiosity<\/span> in caring<\/span> for his or her clients\u2019 wants<\/span> and wishes had been paramount<\/span>.<\/p>\n

You may<\/span> be considering<\/span>: \u201cIf you\u2019re there to review the restaurant, wouldn\u2019t they put their best foot forward?\u201d<\/em> Sure and it\u2019s definitely an affordable query. That stated, I\u2019ve reviewed near 2 hundred eating places through the years from all over the world\u2013\u2013generally they know a evaluate is coming and different occasions, they don\u2019t. In each circumstances, we\u2019ve had excellent service and<\/em> mediocre ones. Put one other manner, understanding {that a} reviewer is in the home doesn\u2019t cowl up dangerous service if it\u2019s a part of the restaurant\u2019s DNA. It additionally doesn\u2019t cowl up dangerous meals. If neither are valued belongings, it doesn\u2019t trickle down. <\/span><\/p>\n

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\u2019etre<\/em><\/span>\u2013\u2013\u201cWe\u2019re the go-to spot for trendy drinks and people watching.\u201d<\/em> The expertise mirrored it, not the meals or service. You get the thought.<\/span><\/p>\n

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Look on the oh so enjoyable design of the menus<\/em><\/p>\n<\/div>\n

We determined to go along with cocktails over wine and in the event you can\u2019t <\/span>tell<\/span> 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\u2019s simply say that it has a kick to it.<\/span><\/p>\n

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My private favourite? The Tokki Bi-Heng-Gi (belo), which is made with barrel-aged Tokki Soju, Aperol, Lemon, and Amaro<\/span> Nonino<\/span>.<\/p>\n

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Because we had been curious<\/span>, we tried the Royal<\/span> Sonbi, which is made<\/span> with Korean<\/span> Dry<\/span> Gin<\/span>, Sweet<\/span> Vermouth, and Italian and Japanese<\/span> Amaros. Notice<\/span> how the Korean<\/span> infusion<\/span> isn\u2019t simply with the meals<\/span>? All of their cocktails are superbly introduced as nicely<\/span>. Bravo!<\/p>\n

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Cocktails at ABSteak in San Francisco<\/p>\n<\/div>\n

I used to be shocked to see<\/span> oysters on the menu<\/span> but when seafood<\/span> is your jam<\/span>, then you definitely may<\/span> need<\/span> to attempt<\/span> their distinctive<\/span> variation which they make<\/span> with chojang, olive oil<\/span>, lime<\/span> and granny<\/span> apple<\/span> salsa<\/span>. Yum<\/span>, proper<\/span>? They kicked issues<\/span> off with their Yuza<\/span> Lotus<\/span> Root<\/span>, which they served with recent<\/span> orange<\/span> segments, olive oil<\/span>, arugula and lime<\/span> zest<\/span> adopted by a combined salad<\/span> and Cabbage<\/span> Kimchi<\/span>.<\/p>\n

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They additionally provide an attention-grabbing Chadol Dwen Jang Jjigae soup, which is made with Australian Wagyu Brisket, and Korean fermented soy bean stew.<\/p>\n

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The Chadol Dwen Jang Jjigae<\/em><\/p>\n<\/div>\n

If you\u2019re 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.<\/em> 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.<\/p>\n

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The Egg-Souffle<\/p>\n<\/div>\n

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<\/em> cocktail was an ideal pairing with this one.<\/p>\n

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Above, the AB Wagyu Pizza at ABSteak<\/em><\/p>\n<\/div>\n

Like its <\/span>Los Angeles-based location<\/a>, the restaurant options custom-designed tabletop grills they usually use smokeless Japanese Binchotan Charcoal, which interprets to this: You don\u2019t depart smelling like BBQ.<\/em> 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\u2019s the opposite manner round. Both are tender and heavenly, so in case you have both choice on a menu, go for it.<\/span><\/p>\n

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. <\/span><\/p>\n

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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.<\/p>\n

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Our favourite was the Picanha, which is their Australian Wagyu Sirloin. It was oh so tender<\/em>, a lot in order that I misplaced monitor of what our waitress was saying.<\/span><\/p>\n

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Our subsequent favourite was what the supervisor known as their King of the Kings<\/em>: the Deung Shim Ribeye and I’ve to confess, it had us at hi there.<\/em> 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!!<\/p>\n

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After it\u2019s prepared, out come the steak reducing scissors to allow them to create chew sized parts for us to take pleasure in.<\/p>\n

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ABSteak in San Francisco<\/em><\/p>\n<\/div>\n

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.<\/p>\n

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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.<\/p>\n

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The Marinated Galbi at ABSteak<\/em><\/p>\n<\/div>\n

Recommendation:<\/em><\/strong> I\u2019d order the Australian Wagyu Ribeye and the Sirloin (Picanha)<\/em> in the event you don\u2019t 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\u2019ll be a contented camper (Smile). BTW, in addition they provide Japanese Wagyu cuts in case you\u2019re questioning: Ribeye and Sirloin. You may go for shrimp to accompany any of the steak dishes, which is very helpful in the event you\u2019re there as a bunch. Given the ambiance, it\u2019s an excellent selection for six.<\/p>\n

Lastly, how may we are saying no to tangerine tea and the dessert they stated we should attempt? HANWOO<\/span>.<\/strong> 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?<\/p>\n

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Above and beneath, the Hanwoo Dessert at ABSteak<\/em><\/p>\n<\/div>\n

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Dessert at ABSteak in San Francisco<\/em><\/p>\n<\/div>\n

Below is the primary eating room.<\/p>\n

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The important eating room. Courtesy: ABSteak<\/em><\/p>\n<\/div>\n

If you\u2019re 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.<\/p>\n

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A personal room at ABSteak with glass doorways.<\/em><\/p>\n<\/div>\n

Would we return? You betcha. For steak lovers, you\u2019ll 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\u2019etre<\/em> of their phrases? A five-star, smokeless, open grill tabletop cooking expertise in a vibrant and social setting.\u00a0 Below is a brief video and slide collage that captures just a few highlights of our night.<\/span><\/p>\n