Anju

An all-star team, headed by chef Angel Barreto, paves the way for the next generation of Korean cooking while paying homage to soulful classics. Take massive deep-fried dumplings topped with chili crunch and stuffed with Impossible meat you’d never realize was plant-based. The restaurant has also put its own mark on Korean fried chicken with a spicy gochujang glaze and Alabama-style white-barbecue drizzle. We recommend digging into one of the big shareable platters, such as a ssam board with prime galbi, pickles, and sauces for lettuce wraps, or an impressive pork tomahawk deep-fried “donkatsu”-style and served with cabbage slaw and a sweet-savory sauce with soy-cured egg yolk for dipping.