Loco's BBQ 로코스비비큐

Brisket and back ribs, smoked for hours in the Texas manner, arrive on a big platter with buns, vegetables and sauces at this Gyeongridan-gil restaurant. The Texas brisket pulls apart along the grain with soft rendered fat. Tucked into a split bun with onion, chives and coleslaw, it becomes a small sandwich. Garlic and Korean spicy sauces push the same meat in different directions, and Havana corn mixes corn and cheese into a sweet, savory side. Share out the brisket and ribs first, since nothing keeps the platter warm at the table.