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Six years after Woo Lae Oak brought nouveau Korean cuisine to Soho, owner Young Choi expands to Hell's Kitchen with Bann, the fourth outpost in her bi-coastal chainlet. Each table is equipped with a grill for the obligatory do-it-yourself Korean barbecue, but the menu at Bann gets more interesting when it takes inventive liberties with traditional flavors. To wit: seared foie gras over mung-bean polenta and tuna tartare with Asian-pear sauce. The décor of the sprawling Worldwide Plaza space, though, employs traditional Eastern materials and symbols, from imported temple tiles and river stones to hemp-mulch screens imprinted with Korean calligraphy. — Rob Patronite and Robin Raisfeld

Mon.—Fri., 5 p.m.—7 p.m.; $5 martini, soju cocktails, Ob and Asahi beer