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"There's a reason short ribs are the preferred cut of meat in Korean barbecue, and here, presented in small rectangular pieces, the meat slices, just off the grill, were about as perfect as they could get: elastic yet tender, lightly charred and bursting with satisfyingly rich flavor. Plan to order enough so that everyone gets at least two pieces of these beauties. Ditto for the harami skirt steak, a thicker cut and chewier than the kalbi, which has pride of place at No. 1 on Gyu-Kaku's meat menu." Find out more about Gyu-Kaku in our review, "Gyu-Kaku Brings Japanese Barbecue to Houston in Style." PHOTOS BY TROY FIELDS.
Published on September 3, 2014