You better like kimchi! Photo credit: © StockFood / Baranowski, Andre You might love Korean food. Either way, there are some things to keep in mind when you’re choosing the spot and the food itself, and South Korea–raised American writer Alexander Chee knows what they are. “Every Korean restaurant in the U.S. will have some Korean person on Yelp saying, ‘This place is inauthentic!’ Meanwhile, you’ll go and it will be totally fine,” says Chee.
When the Catoctin Creek distillery in Purcellville, Virginia offered an empty, rye-soaked barrel to Sixth Engine, a restaurant in Washington, D.C., owner Jeremy Carman and head chef Paul Madrid figured, “Why not?” But it wasn’t until their friend Danny Lee, owner of nearby Korean eatery Mandu, set eyes on it that the trio resolved what to do with the darned thing.