Korean barbecue runs on what's in the glass: soju for the table, a yuzu cocktail 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, a pilsner 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, Jeju mandarin lager, Japanese craft from Kizakura, and a proper zero‑proof Asahi. Feeling traditional? Order a somaek tower and mix soju and beer the way Seoul does.
The green bottles are here, Chamisul Fresh, Jinro Is Back, and the fruited pours, and behind them a real Korean list: Golden Barley and Hwayo 41 sojus, Seoul Night and Won Mae plum, Nerd 12 rice wine, and Seonunsan bokbunja, the Korean raspberry wine, for tables that want to go deeper.
Each is named for the Korean flavor at its center: Yuja (yuzu), Gamgyul (Jeju mandarin), Bokbunja (Korean raspberry), Omija, Bori (roasted barley), Dalgona, and friends. Bae, built on Korean pear, and Malcha, on matcha, both come as virgin pours with the same care.
Browse the full drink menu and the wine & sake list, from by‑the‑glass Champagne to Korean and Japanese whisky. Bringing a special bottle? Corkage is $30 for wine and $50 for liquor.
More from the menu: Korean BBQ · Fried Chicken · Pajeon · Full Menu
