Brothers Restaurant is a Korean barbecue spot in the Richmond built around 100% mesquite wood charcoal grills, including a table-grill option, which gives the meat a deeper smokiness than a standard gas setup. Dishes and soups are made to order rather than pre-prepared, and the banchan is made fresh in-house daily, alongside a dwen-jang (soybean paste) that the kitchen ferments for up to six months.
The menu runs through Korean barbecue staples: BBQ Bulgogi and Bulgogi Jun made from prime ribeye, BBQ Kalbi short rib, and Spicy Sauteed Pork Belly in a house marinade, served alongside japchae noodles and a spicy tofu soup at lunch. Meats can be ordered a la carte or as part of multi-person set options. Produce is sourced locally.
The room runs loud — hood fans working overhead, grills sizzling across the tables — and it functions as a lively group spot, the kind of place suited to birthdays and send-offs as much as a regular weeknight meal.
The menu runs through Korean barbecue staples: BBQ Bulgogi and Bulgogi Jun made from prime ribeye, BBQ Kalbi short rib, and Spicy Sauteed Pork Belly in a house marinade, served alongside japchae noodles and a spicy tofu soup at lunch. Meats can be ordered a la carte or as part of multi-person set options. Produce is sourced locally.
The room runs loud — hood fans working overhead, grills sizzling across the tables — and it functions as a lively group spot, the kind of place suited to birthdays and send-offs as much as a regular weeknight meal.