San Ho Won

There was a lot of buzz about this Korean barbecue restaurant from Michelin-starred chef Corey Lee (Benu) and Jeong-In Hwang, and, in news that will surprise absolutely no one, it lives up to the hype. The space is sleek and stark with a casual vibe (well, compared to Benu, anyway), allowing the smoky dishes to shine. Unlike most Korean barbecue spots in SF, you’ll leave the cooking of the meat to the chefs, who prepare well-sourced ingredients with meticulous techniques for memorable charcoal-grilled barbecue. The charcoal is solid lychee wood charcoal that’s produced especially for the restaurant, in case you had any doubts about these meats (Marinated Prime Beef Short Rib, Prime Beef Neck Filet, Pork Ribs, and Rotisserie Chicken, to name a few) lingering in your mind. There’s also a ton of non-barbecue stuff, but don’t lose focus!
How to enjoy: Reservations are released at 10 am each day and can be made online. Counter seats are available for walk-ins.