Korean BBQ Restaurant in Los Angeles. Mr taster in LA

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The most exciting trip of my life started in America, I'm going to experience one of the most unique and special trips of my life and we are going to go to different places and restaurants in Los Angeles and maybe New York, New Mexico and Texas. We're going to prepare many cool reports one of which is a Korean barbeque restaurant with all barbeque dishes and delicious meats and cool events.
We arrived in Los Angeles on a 16-hour flight from Dubai with the amazing Emirates airline, which I think is one of the best airlines in the world, and I am very excited. I had traveled to America a few years ago, but this time it was a one-month and very detailed trip with a lot of planning and big and interesting events coming up. My good friend Jeffry came to pick me up at the airport and we are going to visit many restaurants together. The first restaurant we decided to go to is a Korean barbecue restaurant called moodaepo ll. My good friend Mr. Gourmet also joined us. It has a lot of delicious and unique dishes. In this restaurant steaks and meats are on the table and there is a barbecue for each table so you can make and enjoy a variety of dishes with different items.
They have wonderful wagyu meat, tomahawk steak and bone marrow. Dom Pérignon was served to by me Jeffry, which is one of the best champagnes in the world. To begin with, the scallop snails were grilled on the barbecue, then came the caviar, which tasted very delicious and juicy and melts in your mouth. Another dish was brisket with a layer of rice paper and fresh garlic and a little spicy sauce, which tastes amazing. They have another type of food called flower short ribs, you could see the streaks of marbled fat that made the meat into the shape of a flower and it was so beautiful. It is grilled on the barbecue and you eat add hot garlic, it is truly a masterpiece.
In another part of the kitchen, they put the tomahawk steak in the oven at 300 degrees Fahrenheit to prepare it for the next meal. Before that, we tried another dish at the table, which was veal ribs that had been dry aged for two weeks on the barbecue. The meat is also cooked, which I must say was really exceptional. We also had the tomahawk steak, which was made with A5 wagyu meat, and was put on the bbq after it was taken out of the oven, and when we started slicing it, the marble shape and fat streaks were really beautifully vivid and it was very delicious. We also had elk fillet on the barbecue. The meat was very tender and juicy.
It was an interesting video for the first night and the beginning of my reports. Stay tuned. We have a lot of interesting videos and reports coming.

►thanks to:
Jeffrey Merrihue:   / xtremefoodies_  
Jeff Bovon:   / mrgourmetla  

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