Y est allé·e le 20 octobre 2024
- Global 5
- Plats 5
- Service 5
- Atmosphère 5
AB Steaks just made its way to San Francisco, and it’s fantastic. Open for just two weeks, this LA favorite knows how to grill up a stellar. Shockingly high end Korean bbq was a huge gap missing in the city’s otherwise expansive food scene and this fills that void and then some. I asked the Steven, who is the director of operations and up here from the LA restaurant for a couple of weeks what I should order and here’s what I ended up with:
The Snow Flower Kkotsal (Australian wagyu boneless short rib) was the first to hit the grill. It was marbled just right, with a melt-in-your-mouth texture that did not disappoint. The richness of the wagyu shined, each bite leaving you wanting more.
The Deung Shim (Australian wagyu ribeye) followed, and it was a true showstopper. Juicy and well-seared, it had that classic beefy flavor that ribeye enthusiasts love. The marbling was top-notch, making each bite a savory, buttery delight.
The Marinated Galbi brought a familiar Korean BBQ vibe to the mix. Sweet, savory, and tender, the marinade gave the galbi a rich, satisfying flavor that lingered just enough.
The Vegetable Platter was a nice touch—grilled asparagus, onion, mushroom, zucchini, and tomato added some freshness to the meat-centric lineup. It was a simple, yet solid, way to balance out the richness of the wagyu.
A surprise star of the meal was the Spicy Tofu Jjigae, which was sent over by Steven. The six-hour simmered broth was packed with depth, and the added wagyu short rib, silken tofu, and veggies made it a hearty, comforting dish. It had just the right level of spice to keep things interesting.
The service was top-notch, with staff grilling everything tableside and placing it on warming plates to keep it all perfectly hot. The attention to detail was impressive, and the team made sure we had an outstanding experience.
AB Steaks SF has brought its A-game to the Bay Area, and it’s definitely worth a visit.
