Why go: The cooking vessel that gives the place its name—a black iron cauldron that contains a rich, milky-colored broth made from the all-day simmering of beef bones. The soup, a meal in one, is given ballast by a nest of chewy rice noodles and garnished with slices of tender beef.
What to get: Mandoo, Korean-style dumplings filled with minced beef and green onion, either steamed or fried; galbi, sweet, marinated beef ribs; seul lung tang, the marvelous beef-broth soup.
Best for: Diners who adore pho and are willing to try another long-cooked, satisfying soup.
Insider tip: Panchan, the array of cold, often pungent snacks brought at the start of the meal, are replenishable; ask the staff for extra blood sausage and pickled pear.
Open daily for breakfast, lunch, and dinner.
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June 20, 2008 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Dave McIntyre
,
Rina Rapuano
