THIS RESTAURANT HAS CHANGED NAMES Bann

THIS RESTAURANT HAS CHANGED NAMES Bann Restaurant Review:

Bann, opened by the owners of the legendary Woo Lae Oak (and in that restaurant’s former space on Western Avenue), may have the flashiest interior in Koreatown---high ceilings, walls of gray brick like in an ancient palace in Seoul, tables of deep-grained marble streaked olive green and brown. The beauty doesn’t stop there. Snappy service brings elegant rectangular plates of banchan (side dishes) and three large dishes of assorted kimchi. In addition to expertly prepared barbecue dishes (go for the kalbi---short ribs---and beef tongue), specialties include yang nyum dak (honey and chile glazed chicken breast stuffed with organic grains---the spice can be cut with accompanying radish cubes), un dae gu jo rim (black cod and daikon radish simmered in spicy garlic soy reduction) and an entire menu of fresh-made artisanal tofu, served tableside from a steamed bamboo cup. For dessert: Tropical Snow is a festival of shaved coconut ice with sweet beans, jellied fruit, coconut ice cream and raspberry coulis.