Biwon Bistro

Biwon translates nothing. The menu is written in hangul and Spanish, and what reaches the table is the Korean version: kimchi, soybean-paste and soft-tofu jjigae that keep bubbling to the last spoonful, bone broths like seolleongtang and kkori-gomtang, fried chicken, Korean-Chinese plates such as tangsuyuk and osam bulgogi, and a samgyeopsal grill set up at your table. Everything arrives with its round of banchan —the fermented and sautéed little dishes, refilled as you go— and a portion of rice. Andrés Park, a pastry chef trained in Korea, and Diana Park, who comes from a family of restaurateurs, run the place from the kitchen. It sits in a semi-basement on Avenida Primavera with no street-level door: you have to go down. The karaoke rooms run daily for groups of eight or more, and on Sundays the microphone moves out to the main dining room.