On Nov 3, 12:43*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 3 Nov 2010 08:55:39 -0700 (PDT), ImStillMags
>
> > wrote:
> >We have a new Korean restaurant here. *I have not been there yet but
> >it's getting really good reviews.
> >I like what Korean food I've had so I'm eager to try this one out.
>
> >It's called The Stone Pot, for the traditional way of cooking in a
> >stone pot.
>
> >http://www.koreanstonepot.com/p/menu.html
>
> >Those of you who are more expert than I, *how does the menu look to
> >you?
>
> Looks like a very limited menu; no appetizers,

There are a few. Gyoza, for example. Korean meals aren't
organized like Western meals. You need to expand
your provincial outlook.

>desserts, beverages,
> probably no alcohol. *

Sad, if you can't get through a meal without alcohol.

As George pointed out, desserts are not an Asian concept. Stupid
round-eyes.

>If their font size is indicative of their
> portion size it's very pricy... $18 for a bowl of tofu broth and a
> portion of fried rice seems exhorbitant. *The only way to know is for
> you to give it a try.

I think the soups are meal-sized portions. Maybe Mags will
have more intel on this after she goes.

That said, the prices seem a wee bit high, but most of the Korean
restaurants around here are small Mom & Pop places.

If I were going there, it would be Spicy Pork for me. If I didn't
feeli like spicy food, I'd get bulgogi.

For me, though, it's all about the banchan. A good set of
banchan makes or breaks the meal for me.

Cindy Hamilton