Restaurants in Daegu - 51+ Picks | Page 2

From the curries to the naan, a sweetness runs through everything, and diners expecting bold Indian spice may find it m…

One dish, pork bulgogi grilled on a wire rack over coal briquettes, comes in two marinades: soy sauce, or spicy gochuja…

Thick octopus arrives sizzling on a hot stone plate in a sweet-spicy sauce, with glass noodles underneath drinking it u…

Every diner must order a meal here; order fewer than the number of people and you will not be allowed extra rice later.…

Grab a numbered stick at the entrance first. Even if the room looks empty, food comes out in the order the sticks were…

This standalone building on the slopes of Palgongsan looks straight at the mountain through floor-to-ceiling windows. H…

Courses change with the seasons, applying French technique to Korean produce, and the bread arrives with house-made tru…

Thick Daegu-style makchang (pork large intestine) goes onto a coal-briquette fire: eat it just cooked for a soft, tende…

Jjamppong is cooked in batches: a big wok fries pork, squid and seafood over high heat, the broth goes in, and bowls go…

In the food alley by Keimyung University's east gate, look for the old rock-paper-scissors medal machine out front. Ton…

Tubs of live loach and a row of huge cauldrons greet you at the entrance. This is Daegu-style chueotang: loach ground f…

The latte is built on a heavy pour of espresso, staying dark and strong even with milk, and the caffeine hits hard. Pas…

The assorted platter splits wild-caught fish such as sea bass, red sea bream, stone flounder and goedorachi (a soft-fle…

Catfish raised in rice paddies keeps the megi maeuntang free of much fishy taste, in a sharp, peppery broth. Glass nood…

Only in winter does the Hokkaido-style soup curry appear: a thin, mildly spicy broth with one large chicken leg and an…

Pork bones and meat are simmered long into a Masan-style broth, cloudy and heavier than the Busan kind. Chives, saeujeo…

Yaki-udon is stir-fried hard with plenty of squid and vegetables, leaving chewy noodles coated in smoke and chili. Rice…

Two soups anchor the menu, golpchae galbitang (beef rib soup) and tong-dogani-tang (ox knee soup), and the broth arrive…

From any seat you can watch the chef stretch dough and slide it into the oven, and nothing is baked until it has been o…

Some bowls come out with chili flakes stirred in for a spicy edge, so if you want the clear version of daegutang, say s…

The loin katsu carries both fat and lean flavor, and the tenderloin is soft and moist. Some items run out of ingredient…

All-you-can-eat pork belly often turns out spongy, but here it is fresh, never-frozen domestic pork. Each table gets a…

Homerun Ball tangsuyuk shapes pork and glutinous rice dough into bite-size balls before frying, leaving every side cris…

Try to order the large and the staff will talk you out of it: it is about four packs of instant ramen. Even the regular…