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Gluten-Free Korean Restaurants in Palo Alto, California 2022

Started with a stand-up mingle passed around finger bites that are whisical, very Asian in spirit but you can also get oysters, wagyu tartare, eel over brioche, etc. Appetizers/starters at the table are Californian and the main are very Korean in spirit like short ribs, fish soup, cold buckwheat noodles, stone pot rice, etc. Dessert is fun and they try to infuse Korean touches but the result was ok.

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Definitely coming back with more people I want to share the experience with. Come for the details and small group dinner vibe where you are sure to meet other interesting dining guests. Since this restaurant takes place in Korea, I was fortunate enough to experience many of the same dishes that Korean restaurants are renowned for. I was seated at the top level and ordered a bottle of their famous “korean whiskey” which was a very refreshing drink. The waiter brought the food and I loved the way the flavors mingled. You get to speak and talk with the people around you at the community table.

At Maum, which is open just for dinner four nights a week, diners eat at a long, wooden communal table that accommodates 16 people. There’s a lot of excellent western blazer for wedding food in Wine Country, but Korean food is still hard to find in the area. Soban, which opened in Petaluma in 2015, is one notable exception.

Even the outdoor seating area, an enclosed section of the parking lot, is decked out with potted plants and billowing sunshades. The restaurant specializes in short ribs, or galbi, grilled at the table and served with a diverse array of side dishes, like marinated raw crab, acorn jelly and macaroni salad. Try the suwon galbi ($95 per pound), seasoned with brown sugar and a touch of salt, which has just the right balance of sweet and savory. And don’t miss the galbijjim ($77), a monster-size meal of spicy braised short ribs topped with blistered cheese, which is tender, rich and big enough for several people to share. The kitchen is fueled by a private farm in Los Altos Hills where the chefs work with a farmer to grow hard-to-find Korean produce for dishes such as kkakdugi brisket rice and abalone porridge.