Is 10 Butchers Korean Bbq Worth the Hype? Dissecting the Top 100 Claims
A Korean barbecue meal succeeds or fails on banchan quality. Side dishes cannot simply serve as filler; they must provide acid, salt, and crunch to contrast the rich beef fats. 10 Butchers serves a rotating array of side dishes including aged baechu kimchi, house-pickled radish slices, marinated perilla leaves, seasoned bean sprouts, and soft braised tofu.
The banchan reflects balanced acidity. The fermented radish and perilla leaves effectively reset the palate between bites of dry-aged short rib. Refills arrive without hesitation, though during dinner rushes between 7:00 PM and 8:30 PM, kitchen runners can occasionally fall behind on side-plate turnover.
Service follows a hands-off model for the customer. Dedicated grill captains handle every cut of meat, monitoring grill surface temperatures, timing the flips, and cutting portions with kitchen shears when the fat renders. While this guarantees the $90 steaks are not overcooked by inexperienced patrons, it does alter dining pacing. When tables fill up, servers juggle three grills at once, occasionally leaving cooked beef resting slightly too long on the grill perimeter.
