Garden Buffet (Korean)
Rene G
I recently tried a new (to me) Korean restaurant that was pretty
interesting: Garden Buffet up in motel-land on Lincoln.
GB is a big place in a strip mall. The room itself is kind of odd. It's
painted that awful institutional light green and has these weird
trellis-like light fixtures on the ceiling. There are some booths around
the walls and a bunch of tables in the center around the actual buffet.
There is a huge TV mounted above the buffet (showing a hockey game the
night we were there). There's even a fishpond sunk into the floor with
some goldfish and turtles swimming around. It's certainly different;
I've never seen anything quite like it.
The assortment of food is very large and I doubt that too many people
would have the stamina to try everything. Like most buffets the quality
varies but there are enough really good dishes to make an excellent
meal.
Toward the back to the left is a plastic cabinet holding premade sushi.
Not the greatest sushi but there was an interesting roll made with a
Korean fish cake that I'd never had before. Premixed soy/wasabi is found
in little teapots near the cabinet. I wouldn't waste too much stomach
capacity on the sushi if I were you.
I wish I could give a complete report on what was available but I simply
can't remember it all. There's a nice variety of cold dishes including
sliced raw skate in chili sauce, 4 or 5 kinds of kimchee and that
American-style potato salad that always turns up in Chicago Korean
restaurants (anyone know the story on this, do they really eat this
stuff in Korea?). Plenty of fried things (many of which suffered from
their time spent on the table), several dumplings, some noodle dishes
and a variety of more substantial hot dishes.
There's a good selection of raw meats meant to be grilled by you at your
table. They have marinated sliced ribs (kalbi), a pretty spicy pork as
well as squid, shrimp, intestines, and several other things. One little
problem is that nothing is labeled and our server spoke little English
so you may be pretty much on your own.
When you're ready to start cooking the hostess radios back to the
kitchen and a guy wearing a radio headset comes running out with a
bucket of flaming coals and puts it in the hole in the center of your
table. You are supplied with a set of tongs and a pair of kitchen
shears, then it's up to you. I'm no expert but I believe the proper
protocol for eating most of the grilled meats is to take a lettuce leaf,
add a bit of rice, maybe a few sprouts, a smear of soy/chili paste, and
a bit of meat, then roll it all up and eat like a burrito.
They have a lousy beer selection, only OB and Miller (hard to say which
is worse). Probably you'd be better off with soju, a vodka-like drink.
I think the price for all this is $16.49, not a bad deal at all. You can
probably get a better meal at some other restaurants (at least if you're
with someone who speaks Korean; Kang Nam on Kedzie or Woo Chon on
California come to mind) but if you want to try a wide variety of Korean
foods, some pretty darn good, GB is very much worth a visit.
Garden Buffet
5347 N Lincoln Av
Chicago
773-728-1249
Sent via Deja.com http://www.deja.com/
Before you buy.
SeafoodAdv
>interesting: Garden Buffet up in motel-land on Lincoln.
>
>
>would have the stamina to try everything. Like most buffets the quality
>varies but there are enough really good dishes to make an excellent
>meal.
>
>Toward the back to the left is a plastic cabinet holding premade sushi.
>Not the greatest sushi but there was an interesting roll made with a
>Korean fish cake that I'd never had before. Premixed soy/wasabi is found
>in little teapots near the cabinet. I wouldn't waste too much stomach
>capacity on the sushi if I were you.
>I wish I could give a complete report on what was available but I simply
>can't remember it all. There's a nice variety of cold dishes including
>sliced raw skate in chili sauce, 4 or 5 kinds of kimchee and that
>American-style potato salad that always turns up in Chicago Korean
>restaurants (anyone know the story on this, do they really eat this
>stuff in Korea?).
-They do. As a side dish to white rice. They think it as somewhat of a novelty
item(western meal).
> Plenty of fried things (many of which suffered from
>their time spent on the table), several dumplings, some noodle dishes
>and a variety of more substantial hot dishes.
>
>There's a good selection of raw meats meant to be grilled by you at your
>table. They have marinated sliced ribs (kalbi), a pretty spicy pork as
>well as squid, shrimp, intestines, and several other things. One little
>problem is that nothing is labeled and our server spoke little English
>so you may be pretty much on your own.
-beef ribs, BBQ Beef, spicy pork, beef intestines, squid. Items other than beef
ribs and bbq beef are marinated in different marinades.
-Then there was non marinated raw shrimp, and raw beef(to dip in
salt/pepper/sesame oil mixture)
>When you're ready to start cooking the hostess radios back to the
>kitchen and a guy wearing a radio headset comes running out with a
>bucket of flaming coals and puts it in the hole in the center of your
>table. You are supplied with a set of tongs and a pair of kitchen
>shears, then it's up to you. I'm no expert but I believe the proper
>protocol for eating most of the grilled meats is to take a lettuce leaf,
>add a bit of rice, maybe a few sprouts, a smear of soy/chili paste, and
>a bit of meat, then roll it all up and eat like a burrito.
>
-Plus slices of raw garlic. One also grills to his or her preference of
doneness.
The proper way to eat it is to shear the lettuce if too big. Roll it up so it
may fit your mouth in one bite(always) and when eating this, it is customary
to have your mouth full and have your cheeks expand. Watch other Koreans around
you eat the stuff. They will do the same.
>They have a lousy beer selection, only OB and Miller (hard to say which
>is worse). Probably you'd be better off with soju, a vodka-like drink.
-Soju is similar to sake.
>
>I think the price for all this is $16.49, not a bad deal at all. You can
>probably get a better meal at some other restaurants (at least if you're
>with someone who speaks Korean; Kang Nam on Kedzie or Woo Chon on
>California come to mind) but if you want to try a wide variety of Korean
>foods, some pretty darn good, GB is very much worth a visit.
>
>
>Garden Buffet
>5347 N Lincoln Av
>Chicago
>773-728-1249
>
>
-Actually one of the favorite spots among Korean families, and group get
togethers(business and meetings and the like).
Hearty appetite.
Walter Rhee, "The Seafood Advisor"
Rene G
> -They do. As a side dish to white rice. They think it as somewhat of a novelty
> item(western meal).
Very interesting. I always found this slightly amusing and somehow
doubted it was a traditional Korean dish.
> -Then there was non marinated raw shrimp, and raw beef(to dip in
> salt/pepper/sesame oil mixture)
> -Plus slices of raw garlic. One also grills to his or her preference of
> doneness.
I missed that but it really sounds good. Next time.
> The proper way to eat it is to shear the lettuce if too big. Roll it up so it
> may fit your mouth in one bite(always) and when eating this, it is customary
> to have your mouth full and have your cheeks expand. Watch other Koreans around
> you eat the stuff. They will do the same.
On occasion I've been guilty of biting off half. I'll try to modify my
boorish behavior!
> -Soju is similar to sake.
The way I understand it, soju is a distilled beverage while sake and
related rice wines are fermented but not distilled. I thought that
originally soju was made from sweet potatoes but now different starting
materials, including rice, are used. The sojus that I've tried are about
50 proof, significantly stronger than sake but not as strong as vodka.
These had a very mild, slightly sweet alcoholic taste. I've tried a
couple of Korean rice wines (from Chicago Food Corp.) that have a much
more aggressive sake-like flavor. Maybe the best description of soju is
midway between sake and vodka.
> -Actually one of the favorite spots among Korean families, and group get
> togethers(business and meetings and the like).
I can see why. We were there pretty early on a week night and it filled
up by the time we left. I guess on weekends the place can get pretty
crowded.
Finally, is anyone aware of a decent Korean cookbook (in English)? I've
looked through the selection at Borders and some other stores but found
them pretty disappointing. Most were full of substitute ingredients and
adaptations. I'd love to find one with good descriptions of authentic
ingredients. There is a pretty good selection available in Chicago
(especially at the great Chicago Food; I'll try to post a report on this
place one of these days) and I'd really like to be able to take
advantage of it.
SeafoodAdv
>looked through the selection at Borders and some other stores but found
>them pretty disappointing. Most were full of substitute ingredients and
>adaptations. I'd love to find one with good descriptions of authentic
>ingredients.
About 10 Korean cookbooks pepper the English bookmarket on and off. Most are
gaudy, rigid, and written by over educated people who seem to think they know
how to cook and write(most are aided by translators who couldn't really convey
the subtle tips in cooking).
However, I am highly impressed by two that stand out among all the Korean
cookbooks written in English. They cared a lot about the food and recipes in
their books. The TLC shows through and through.
Flavours of Korea : With Stories and Recipes from a Korean Grandmothers
Kitchen by Marc Millon, Kim Millon.
An Englishman and his Korean wife are co-authors of this book. The book is down
to earth and very straight forward. The recipes in the book are time tested and
traditional Korean recipes. Published in 1991.
The Korean Kitchen: Classic Recipes from the Land of the Morning Calm by
Copeland Marks.
Mr. Marks goes around different countries after receiving grants from the
government
to write cookbooks. His efforts to get the real Korean recipes are reflected
in this book and looking at some recipes he did a very good job on it. First
published in 1993, second in 1999.
The third Korean cookbook in English that is of some value is about Kim-chi by
three Korean co-authors from Periplus books. But even to the Koreans some of
the recipes are way over the average Korean's everyday cooking. eg. Kimchi
fermented with raw pieces of codfish. Very few Koreans are even aware of
codfish kimchi's existence. Excellent English prose and form though.
My $.02 worth.
Good Luck,
G Wiv
>I recently tried a new (to me) Korean restaurant that was pretty
>interesting: Garden Buffet up in motel-land on Lincoln.
<snip>
Rene,
One small addition to your excellent review, Garden Buffet offers
basically the same menu for lunch as dinner. They also offer a limited
buffet at lunch for $6.95, all items on the buffet with the exception
of the meats for grilling and do not put the charcoal in the middle of
the table.
One other note, Garden Buffet adds a 10% gratuity to each check,
regardless of size.
Enjoy,
Gary
Garden Buffet
5347 N Lincoln Av
Chicago, IL.
773-728-1249
G Wiv
<snip>
>The third Korean cookbook in English that is of some value is about Kim-chi by
>three Korean co-authors from Periplus books. But even to the Koreans some of
>the recipes are way over the average Korean's everyday cooking. eg. Kimchi
>fermented with raw pieces of codfish. Very few Koreans are even aware of
>codfish kimchi's existence. Excellent English prose and form though.
Walter,
Apropos of kimchi, have you ever been to the Kimchi Museum? I was
driving down Ravenswood in Chicago yesterday and saw a sign
advertising the Kimchi Museum on a larger sign for the Korean Food
Corp. I would have gone in right then and there, but the sign says it
is only open from 5 to 11 on Fridays.
The Kimchi museum is definitely on my list of "to do's," possibly even
before Sue the T. rex or the pipe museum I saw on Wild Chicago, though
I will call and make sure that it is open before making a special
trip.
Enjoy,
Gary
Kimchi Museum
4529 N Ravenswood
Chicago, IL
773-728-7053
Barry Grau
>
>Flavours of Korea : With Stories and Recipes from a Korean Grandmothers
>Kitchen by Marc Millon, Kim Millon.
>
>An Englishman and his Korean wife are co-authors of this book. The book is down
>to earth and very straight forward. The recipes in the book are time tested and
>traditional Korean recipes. Published in 1991.
>
A Korean acquaintance recommended this cookbook to me as autrhentic.
-bwg
SeafoodAdv
>
>-bwg
Very.
Rene G
I think I may have seen the first book in Borders a couple months ago
and came close to buying it. I seem to remember the only things lacking
were descriptions of some of the more esoteric ingredients. I could be
thinking about another book though.
The second book doesn't sound familiar to me. I'll be sure to look for
it.
I think I saw the kimchi book (or something like it). It was certainly
impressive but much too specific for my current needs.
Luckily I have a Korean friend who leads me around Chicago Food Corp so
I'm slowly learning a few things.
Rene
In article <20000518213110...@ng-fe1.aol.com>,
seafo...@aol.com (SeafoodAdv) wrote:
> >Finally, is anyone aware of a decent Korean cookbook (in English)? I've
> >looked through the selection at Borders and some other stores but found
> >them pretty disappointing. Most were full of substitute ingredients and
> >adaptations. I'd love to find one with good descriptions of authentic
> >ingredients.
>
> About 10 Korean cookbooks pepper the English bookmarket on and off. Most are
> gaudy, rigid, and written by over educated people who seem to think they know
> how to cook and write(most are aided by translators who couldn't really convey
> the subtle tips in cooking).
>
> However, I am highly impressed by two that stand out among all the Korean
> cookbooks written in English. They cared a lot about the food and recipes in
> their books. The TLC shows through and through.
>
> Flavours of Korea : With Stories and Recipes from a Korean Grandmothers
> Kitchen by Marc Millon, Kim Millon.
>
> An Englishman and his Korean wife are co-authors of this book. The book is down
> to earth and very straight forward. The recipes in the book are time tested and
> traditional Korean recipes. Published in 1991.
>
> The Korean Kitchen: Classic Recipes from the Land of the Morning Calm by
> Copeland Marks.
>
> Mr. Marks goes around different countries after receiving grants from the
> government
> to write cookbooks. His efforts to get the real Korean recipes are reflected
> in this book and looking at some recipes he did a very good job on it. First
> published in 1993, second in 1999.
>
> The third Korean cookbook in English that is of some value is about Kim-chi by
> three Korean co-authors from Periplus books. But even to the Koreans some of
> the recipes are way over the average Korean's everyday cooking. eg. Kimchi
> fermented with raw pieces of codfish. Very few Koreans are even aware of
> codfish kimchi's existence. Excellent English prose and form though.
>
> My $.02 worth.
>
> Good Luck,
>
> Walter Rhee, "The Seafood Advisor"
>
>
Rene G
Chicago! I was unable to resist so I tried to visit Friday evening. I
hadn't really planned to go so soon and neglected to write down the
phone number so couldn't call first. I thought the hours were a little
unusual but then so is a kimchi museum. Just a little correction, the
hours are actually 11am-5pm. No harm done, I had a fun evening
elsewhere.
Rene
In article <392a4fd9...@news.enteract.com>,
gw...@enteract.com (G Wiv) wrote:
> Apropos of kimchi, have you ever been to the Kimchi Museum? I was
> driving down Ravenswood in Chicago yesterday and saw a sign
> advertising the Kimchi Museum on a larger sign for the Korean Food
> Corp. I would have gone in right then and there, but the sign says it
> is only open from 5 to 11 on Fridays.
>
> The Kimchi museum is definitely on my list of "to do's," possibly even
> before Sue the T. rex or the pipe museum I saw on Wild Chicago, though
> I will call and make sure that it is open before making a special
> trip.
>
> Enjoy,
> Gary
>
> Kimchi Museum
> 4529 N Ravenswood
> Chicago, IL
> 773-728-7053
>
>
G Wiv
<snip>
>I thought the hours were a little
>unusual but then so is a kimchi museum. Just a little correction, the
>hours are actually 11am-5pm. No harm done, I had a fun evening
>elsewhere.
Rene,
Sorry about that, I scribbled the info down on a newspaper while
holding up traffic on Ravenswood, looks like I should have gotten out
of my car and taken more careful notes.
I did try to fact check the hours as they seemed odd to me also, but
when I called the person I spoke to had the same amount of English as
I had Korean, in other words, none.
Glad you had a nice evening, my error notwithstanding.
Enjoy,
Gary