and let's talk about what we have in front of us well this is probably the most famous part of korean for the and it's a korean barbecue at all of our table something growing you get to cook the meat at your table very interactive and it's again we've tried to stress the importance of healthy so it's also a very you know it's a fun experience and you know a lot of new yorkers are really not that familiar with sit down relax is the whole experience i'm having korean food and you can come here and have that i think it's different from a fast food restaurant it's it's tender it's juicy it's the perfect kind of so do you prepare that here in terms of the way it's cut we do and then we have a lot of press john stew you know overnight or a few days mar book in the world when i think of travel i think of friends from around the world i've traveled to my lace here thailand india everywhere you're going to absolutely love the book and the recipes you will whet your appetite with these incredible arrah matic recipes aromatic recipes which allows you to dream discover and rediscover these great destinations around the world the title of the book came about while we were chasing jackasses ed koch wild ass sanctuary and good about india and i thought it was a great title for the book this is food for the soul not only does it allow you to dream it's adventure its history its color marry its culture with a sense of humor to spice it out chasing while  is a celebration of life you have to live each day as if it's your last remember my world is your world so get up get out and rob you know i understand your family's doing in the restaurant business for the long things that we think would go well with the barbecue right so basically everything kind of centers around the meat rather you have your rice dish on the side you have your soup on the side and you have your lettuce wraps and the like you may get a piece of meat i think for any family over friends who come here just to have his experience where they give too much maybe i finished college i we had a restaurant and so whole when i was working there when i was about sixteen so i was helping out the pastry chef and then i decided i only got to really want to be a chef so they went to callin what exactly it was in the in the early the late ninety's with pretty much warehouses and all the empty gallery space i remember and then we were there and then all of the stores popped up and we just you know we have a very neighborhood it's it's a neighborhood restaurant so a lot of the families are we know they came back to this location so we've been looking for we were we close to so many locations seven years ago and we've been looking for space and so we found this one here  feature occasionally are venison and ostrich we have brisket now and i like to see what people like this isn't the traditional korean meal which are good the need the soup and the rice so we have a little bit of the way our restaurants will different creative with the appetizers trains don't really have appetizers so we take korean ingredients and korean recipes that we try to make them into smaller bite size and sharing plates to start out with was made out of that everybody is used to having you know the three fund more soups you know it's already cold and people like food so you have a full bar which i think is terrific because you can have whatever you want you know during happy hour you don't necessarily have to have this beautiful reaching cocktail julie this special i can't wait to come back and i think everyone should come here and have this korean experience in terms of cuisine you feel like you're a weight you feel like you're a teacher it's fantastic i love it until next week i'm j and this is a taste to be off so long for now