Ingle Korean Steakhouse

A new crop of up-scale Korean barbecue restaurants is elevating the region’s tabletop-dining scene, but this one rises above them all. Opt for the prix fixe, featuring four cuts of American Wagyu paraded to the table in a shroud of dry ice. While the beef needs no fancy sauce, we can’t resist the creamy mushroom accompaniment. The meal comes with a choice of prepared dishes—try the spicy seafood-and-beef noodle soup—plus dessert and an extra appetizer at dinner (think chilled oysters or steak tartare). An intriguing alternative: unagi dipped tableside in a sweet eel sauce that caramelizes on the grill.