Fodor's Expert Review Parc

This casual Korean eatery takes the statement “mother’s cooking is best” to a whole other level. Opened in 2013, Parc combines Korean home cooking, inspired by the owner-chef’s mother, with modern aesthetics. Since the restaurant aims to use ingredients in season, the menu changes every few months with a handful of exceptions. The 7 namuls platter, Parc’s take on bibimbap, and the galbi (grilled beef ribs) are two safe bets. The restaurant is known for their banchan (side dishes) and, unlike many Korean home cooking restaurants, always have one or two vegan options on the menu.