Elisa Ludwig stops off in Blue Bell for some top notch Korean BBQ at Gaya.

The DIY barbecue offers your choice of pork or beef cuts, including pork neck. We opted for soy and chili-marinated short ribs, which the server cut from the bone with a pair of scissors at the table. While the meat and garlic cloves and onion slices sizzled on the grill, we readied our plates with the cornucopia of fixins: lettuce and cabbage, bright leaves of kale, carrot sticks, cucumber, jalapeño peppers and a dense, rich soybean paste.

The Grill of your Dreams [City Paper]