Jang Soo BBQ - Page 2

Tongs: a study in indispensability

The pork, on the other hand, was exemplary.

At dinner, our server lighted the grill with her little sparking wand, switched on the vent hood, and a few minutes later appeared with a platter of uncooked flesh: dak gui ($18.95), or marinated boneless chicken thigh meat, on one side, and hae san mul gui ($20.95) — squid, octopus, shrimp, and clams — on the other. She spooned half the seafood onto a sheet of aluminum laid atop the grate, while half the chicken went straight onto the grate. And now a word to the wise: you have to turn stuff yourself, when you think it's cooked long enough on one side or your seafood medley needs tossing. That's why you're given a set of tongs. We waited rather innocently for our server to come flip the chicken flaps for us, even as they began to smoke ominously, and we ended up with some fragrant cinders. Luckily the larger pieces of meat resisted scorching, and we cooked the remainder of both chicken and seafood ourselves, turning often.

The restaurant's clientele appears to be heavily Korean or at least Asian, certainly not Anglo. If they or you are lucky, walking to the restaurant, or maybe taking one of the innumerable Geary buses, is feasible. Certainly it is preferable, since parking in the neighborhood is hellishly difficult. The exceptions to this hard rule are work-week middays, when the streets are empty and all you have to do is feed the increasingly voracious parking meters. Does everyone who lives on the West Side drive downtown to work? Dang.<\!s>*


Daily, 11 a.m.–<\d>10 p.m.

6314 Geary, SF

(415) 831-8282

Beer, wine, soju


Pleasant noise level

Wheelchair accessible

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