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Despite what its name suggests, there’s plenty for meat-eaters at this outpost of a small Korean chain. Opened in the fall of 2008, BCD draws groups and a business-lunch crowd from the frenetic streets of Koreatown into roomy leather booths. Tables are equipped with embedded grills centered below massive copper vents—a serious setup for searing beef short ribs or pork loin on the spot. The Korean BBQ is a draw, but one of the best and most adventurous meat dishes on the menu is eaten raw: Yook Hwe is a cool bowl of julienned cucumbers, Korean pear, watercress, and skinny strips of uncooked beef stirred together table-side with a freshly cracked raw egg. A little like a summer salad, it’s a refreshing antidote to the slow burn of the smoky house kimchee. Soy connoisseurs will admire the dreamy texture of Sundubu, a signature crock of “tofu soup.” Pacing is the only concern: Rushed courses can pile up. You’ll want time to savor an amuse-bouche of deep-fried yellow crocker fish brought out with a mild, vinegary kimchee dipping sauce. — Edna Ishayik

Puffer fish, the second most poisonous vertebrate in the world, is on offer in a cold noodle “soup” called Hwe Neng Myun.