Korean barbecue runs on what's in the glass: soju for the table, makgeolli for the pancakes, a cold beer for the pork belly. Ours is a full bar with a Korean soul.
The house pour is our own: Anto Beer, made under our own name to do exactly what a beer should do next to grilled meat. It anchors a short list that runs Terra, Asahi Super Dry, Schöfferhofer, and a proper non‑alcoholic option. Feeling traditional? Order a somaek tower and mix soju and beer the way Seoul does.
The classics are all here, Chamisul, Chum Churum, Jinro, alongside a real Korean craft list: cloudy makgeolli from Sang and Jipyeong, White Lotus, and premium bottles like Seoul Night, Won Mae plum, Yangchon Chungju, and Pungjeong Sagye for tables that want to go deeper than green bottles.
A short list of our own: Freshy, The Garden, Bae Bae, Lavender Fields, Bluezcal, K‑Tropics, and friends, plus the classics done straight. Zero‑proof versions get the same care, from a virgin lychee mojito to a pear gimlet.
Ask for the wine and whiskey lists at the table. Bringing a special bottle? Corkage is $30 for wine and $50 for liquor.
More from the menu: Korean BBQ · Fried Chicken · Pajeon