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?

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, desserts, beverages,
probably no alcohol. 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.

On 11/3/2010 12:43 PM, Brooklyn1 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, desserts, beverages,
> probably no alcohol. 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.

You do know that appetizers and desserts are a non-Asian concept?

Anyone who knows anything about a typical Korean restaurant menu would
not expect either.

Also they would know that the fried rice is an entree not the scoop of
fried rice you might get in an Americanized place down at the mall.

On 11/3/2010 7:25 AM, George wrote:

> You do know that appetizers and desserts are a non-Asian concept?

This is true - how unfortunate. :-)

>
> Anyone who knows anything about a typical Korean restaurant menu would
> not expect either.

I went to a Korean restaurant in the 80's with my wife on the mainland
and it was pretty funny. They thought I was the Korean dude because of
my Asian good looks but I didn't know crap about Korean food back then.
My wife who is a white person that was raised by a Korean step-mom, was
familiar with the menu items but the waiter kept looking to me to order.
The only thing I was able to give him was dumb looks. My wife had to do
the ordering which was the first surprise for the staff. My wife was
pretty disappointed with the hot sauce that she requested - it was some
sort of watered down stuff. When she asked for some real hot sauce, the
server looked disoriented and embarrassed and ran off to the kitchen.

The first time my wife ordered bibimbap it was jarring to see her mix up
the whole thing before eating it. I thought she messed up the dish! I'm
too wild about the Korean's fondness for stainless steel serving bowls
either.

The stone pots are actually carved out of sold rock and is kind of a
nice gimmick for restaurants. Near as I can figure, the whole point of
the heated bowl is to produce the crispy rice at the bottom of the bowl.
If I recall correctly, the stone pot is a relatively new introduction to
Korean cooking. Even the Koreans think it's a cool idea. Personally, I'd
rather go to a Korean fast food joint rather than a restaurant.

>
> Also they would know that the fried rice is an entree not the scoop of
> fried rice you might get in an Americanized place down at the mall.

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

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

On Wed, 03 Nov 2010 15:36:38 -0400, George >
wrote:

>On 11/3/2010 3:12 PM, Cindy Hamilton wrote:

>> For me, though, it's all about the banchan. A good set of
>> banchan makes or breaks the meal for me.
>
>Same here.
>
Oh yeah!

On Wed, 3 Nov 2010 12:12:01 -0700 (PDT), 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 said, the prices seem a wee bit high, but most of the Korean
>restaurants around here are small Mom & Pop places.


NYC has dozens of Korean eateries, many different price ranges. They
definitely have much more diverse menus and they serve appetizers and
desserts... most serve alcohol. I never heard something so idiotic as
Asian restaurants don't serve desserts... every Chinese restauarnt
I've ever been to anywhere serves desserts... I guess in your world
China is in Australia. I don't know why you're defending a restaurant
you've never been to nor has the OP... can't you just be honest and
say try it.

On Wed, 03 Nov 2010 17:38:36 -0400, Brooklyn1 wrote:

> every Chinese restauarnt
> I've ever been to anywhere serves desserts...

That must be New York China. I have never seen anything beyond
fried banana or [often complimentary] orange slices in any Chinese
restaurant.

I suppose in Sheldon's Reality they all have a dessert cart full of
French pastries and confections.

IOW: you're full of shit.

-sw

Steve wrote:

> I have never seen anything beyond fried banana or [often complimentary]
> orange slices in any Chinese restaurant.
>
> I suppose in Sheldon's Reality they all have a dessert cart full of
> French pastries and confections.
>
> IOW: you're full of shit.

In Auburn, Maine, I used to frequent a Chinese restaurant which had
profiteroles on the menu. You could have them either with vanilla or ginger
ice cream.

But places like that are few and far between.

Bob

On Nov 4, 4:34*am, Sqwertz > wrote:
> On Wed, 03 Nov 2010 17:38:36 -0400, Brooklyn1 wrote:
> > every Chinese restauarnt
> > I've ever been to anywhere serves desserts...
>
> That must be New York China. *I have never seen anything beyond
> fried banana or [often complimentary] orange slices in any Chinese
> restaurant. *
>
> I suppose in Sheldon's Reality they all have a dessert cart full of
> French pastries and confections.
>
> IOW: you're full of shit.

Here in the Midwest, Americanized Chinese restaurants typically
offer ice cream for dessert. Vanilla and ginger are common
flavors.

Nobody pretends that it's anything but a sop to the Americans,
though.

Cindy Hamilton

On Thu, 4 Nov 2010 02:34:43 -0600, Sqwertz >
wrote:

>On Wed, 03 Nov 2010 17:38:36 -0400, Brooklyn1 wrote:
>
>> every Chinese restauarnt
>> I've ever been to anywhere serves desserts...
>
>That must be New York China. I have never seen anything beyond
>fried banana or [often complimentary] orange slices in any Chinese
>restaurant.
>
>I suppose in Sheldon's Reality they all have a dessert cart full of
>French pastries and confections.
>
>IOW: you're full of shit.
>
>-sw

You need to get out more, texo-mexo... every China Town restaurant in
the US and Canada has a dessert section on their menu... the only
Chinese food you've ever eaten was from a crappy take out, those don't
serve desserts other than canned sodas. Typical Chinese restaurant
desserts are ice cream (vanilla, chocolate, pistachio, jello of the
day, almond cookie, lychee (canned/dried), kumquat (candied), any
combo thereof... and naturally fortune cookies. It's very obvious
that the texo-mexo dwarf has never seen the inside of a Chinese
restaurant. I'm positive that there are no Chinese restaurants in
Texass... even your so-called take-outs serve texo-mexo/chinko...
Spanishfly lice! LOL-LOL

On Wed, 03 Nov 2010 17:38:36 -0400, Brooklyn1 wrote:

>
> NYC has dozens of Korean eateries, many different price ranges. They
> definitely have much more diverse menus and they serve appetizers and
> desserts... most serve alcohol. I never heard something so idiotic as
> Asian restaurants don't serve desserts... every Chinese restauarnt
> I've ever been to anywhere serves desserts...

....and they're mostly an orange slice or almond fortune cookie. once
again, you don't know what the **** you're talking about.

blake

On 11/3/2010 11:55 AM, 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?

I see that have kimchi jiigae which is my favorite cold weather Korean
dish. Outside of Korea the best place I found is in NYC's Koreatown (the
area near/southwest of the Empire State Building).

Prices seem comparable. Also a tray of banchan should be brought out as
an traditional accompaniment to the eaten with the rice:

http://en.wikipedia.org/wiki/Banchan

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 pretty good, and somewhat cheaper than we get around here in
northern NJ, but if I am unable to prepare the bulgogi at a grill or
brazier at the table myself, I ain't going. That is one of my favorite
dishes at a Korean restaurant. I love the stuff.

Do they make their own tofu?

Boron

On 11/3/2010 1:36 PM, Boron Elgar 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 pretty good, and somewhat cheaper than we get around here in
> northern NJ, but if I am unable to prepare the bulgogi at a grill or
> brazier at the table myself, I ain't going. That is one of my favorite
> dishes at a Korean restaurant. I love the stuff.
>
> Do they make their own tofu?
>
> Boron

I noticed for some reason the North Jersey places are often spendier
than places over in NYC. I did find a good place (reasonable prices,
good authentic food) over in Fort Lee not far from the GWB one time but
went back to look for it on another occasion and couldn't find it.

My favorite place in Manhattan is Woorjiip. It is in Koreatown and very
easy to find. Koreatown starts on 5th Ave and it is the first business
on the north side of 32nd street going west. They have maybe 6 tables
with grills. My favorite dish there is kimchi jiigae. Their bulgogi is
good too.

On Wed, 03 Nov 2010 15:32:06 -0400, George >
wrote:

>On 11/3/2010 1:36 PM, Boron Elgar 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 pretty good, and somewhat cheaper than we get around here in
>> northern NJ, but if I am unable to prepare the bulgogi at a grill or
>> brazier at the table myself, I ain't going. That is one of my favorite
>> dishes at a Korean restaurant. I love the stuff.
>>
>> Do they make their own tofu?
>>
>> Boron
>
>I noticed for some reason the North Jersey places are often spendier
>than places over in NYC. I did find a good place (reasonable prices,
>good authentic food) over in Fort Lee not far from the GWB one time but
>went back to look for it on another occasion and couldn't find it.

I, too, have found very authentic and moderately priced Korean food in
Ft. Lee. There is a much larger Korean population there than where I
am near the Passaic-Morris border.

Great places down near Edison, too, and cheaper there, too. It is down
there we encountered our first bulgogi grill fired by live coals. We
were very careful about crossing our legs and shuffling out feet at
that table, let me assure you.
>
>My favorite place in Manhattan is Woorjiip. It is in Koreatown and very
>easy to find. Koreatown starts on 5th Ave and it is the first business
>on the north side of 32nd street going west. They have maybe 6 tables
>with grills. My favorite dish there is kimchi jiigae. Their bulgogi is
>good too.


I will keep that one in mind, although I try to hit a different place
every time I eat in the city. When I lived there, I allowed myself to
have favorite restaurants, but now I like to play the field when I go
in. I cannot even remember the last time I went to a specific NYC
restaurant more than a 3rd time over the past decade.

Boron

George wrote:

> My favorite place in Manhattan is Woorjiip. It is in Koreatown and very
> easy to find. Koreatown starts on 5th Ave and it is the first business
> on the north side of 32nd street going west. They have maybe 6 tables
> with grills. My favorite dish there is kimchi jiigae. Their bulgogi is
> good too.

Kang Suh, at Broadway and 32nd street ROCKS!

On 11/3/2010 5:25 PM, Goomba wrote:
> George wrote:
>
>> My favorite place in Manhattan is Woorjiip. It is in Koreatown and
>> very easy to find. Koreatown starts on 5th Ave and it is the first
>> business on the north side of 32nd street going west. They have maybe
>> 6 tables with grills. My favorite dish there is kimchi jiigae. Their
>> bulgogi is good too.
>
> Kang Suh, at Broadway and 32nd street ROCKS!

What do you like about it?

ImStillMags > wrote:

> http://www.koreanstonepot.com/p/menu.html
>
> Those of you who are more expert than I, how does the menu look to
> you?

The menu looks limited but nice. I'd go there. That the first six
soups are variations on the sundubu (tofu) jjiggae theme does not
necessarily apear typical to me. Of course, kimchi jjiggae also usually
contains sundubu. All the soups listed are generally served as a main
dish and this is not clear from the menu. One dish, gyoza, has a
Japanese name, for some reason. It should be properly called gun mandu
(or goon mandoo) in Korean.

Victor