On 11/3/2010 3:12 PM, Cindy Hamilton wrote:
> 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 would be my expectation too from the many Korean places I have
eaten in.

>
> 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.

Same here.


>
> Cindy Hamilton