Despite the high price point and relatively minimalist meat and banchan offerings, this South Korean import manages to deliver in terms of refinement and quality sourcing for a special occasion. Unlike other KBBQ spots that put the diner in the drivers’ seat, the staff at Daedo plays chauffeur, expertly cutting your ribeye, galbi and brisket and ensuring each diner gets perfectly grilled bite-sized pieces of meat. These days, the restaurant accepts reservations, but walk-ins can sip on the soju cocktails at the bar on busier weekend evenings to make that extra time evaporate into thin air. To round out the evening, order Daedo Sikdang’s signature fried rice, meant to be eaten after you finish grilling. Made with imported South Korean kkakdugi, or fermented radish, it’s a perfect penultimate course when topped with a fried egg before their refreshingly mild soft serve ice cream for dessert.