Bann Menu

Bann Restaurant Review:

Hell’s Kitchen’s Bann replaced the beloved but long-shuttered Woo Lae Oak as an upscale Korean barbecue parlor. Easily missed with an entrance from the plaza at its side, Bann invites you through a long bar area to an expansive restaurant in the back with an open kitchen. Each table has its own set-in grill for preparing your choice of seafood, meat, poultry or vegetables to be eaten with traditional spicy and non-spicy kimchi and rolled in lettuce leaves with a smear of creamy sauce. Not in the mood to cook? The kitchen will prepare your barbecue instead. The “progressive Korean” choices fuse tradition with other Asian influences with exciting results. Try the o ree mari, roasted duck and greens rolled in blini with plum sauce, similar to Peking duck, but distinctly Bann. Eel broiled in a sweetish marinade and served over sizzling river stones bring a Japanese sensibility. The restaurant’s Honduran chef, Eleazar Martinez, adds a touch of Latin spice to bibimbap, sprinkling traditional Korean chili flakes on the rice dish with sizzling results. Korean soju, an almost tasteless grain spirit, tames the fire.