Korean BBQ has arguably never been more popular in NYC than it is right now, so what sets Jongro apart? For starters, it's the South Korean chain's commitment to freshness and tradition. Unlike most Korean joints in the city, Jongro (which opened its first US location in NYC in 2015) never uses frozen meat, relying instead on primal cuts delivered daily. Everything is butchered in-house, marinated to order, and cooked at your table, with laser thermometers and overhead smoke lamps to ensure unparalleled freshness. But there's one dish in particular that keeps people coming back: the beef platter. It's a decadent spread of brisket, skirt steak, ribeye, marinated chuck, and kalbi, or marinated short rib, fully equipped with traditional banchan offerings -- kimchi, sliced jalapeños, clay pot-cooked egg, and more.