Get ready to meet ABSteak in San Francisco, a Barbecue spot with Korean flare. What comes to mind when you think of Korean Barbecue? If you haven’t boarded a plane for Seoul for a fully immersive experience, you’ve likely experienced Korean Barbecue in a local town or city near you. When I was in Seoul, my dining experiences didn’t include BBQ, so at least for us, our experiences have been limited to the States and Europe. In smaller towns or city suburbs, it has typically been over-crowded and we’ve had to share a table with quite a few others we didn’t know. Sometimes this can turn into an unexpected treasure as you break bread with complete strangers. Other times, you can’t wait to get away from the noise of everyone speaking loudly around you.
Either way, it’s a unique experience. The quality of the beef however can differ significantly from place-to-place.
Higher end places exist such as Michelin-star rated San Ho Won in San Francisco, Jeju in Portland and Cote Korean Steakhouse in Miami. ABSteak hadn’t been on my radar despite the fact that renowned Michelin-starred Chef Akira Back has over 25 locations. Despite the fact that he is originally from Korea, some of his restaurants have more Japanese influence than Korean until more recently. Now, he returns to his roots.
Credit: ABSteak
ABSteak in San Francisco, which opened on October 8, 2024, is Back’s first location in the Bay Area. Other major U.S. locations include Las Vegas, Beverly Hills and San Diego, although you can find his masterful dishes and steaks in London, Paris, Dubai, Toronto, Jakarta, Florence, Rome and many others as well. In other words, he’s no stranger to the international culinary scene. Now you know why he is often referred to as the Globe-Trotting Chef by others.
Introducing ABSteak in San Francisco
The entrance to the ABSteak location in San Francisco
Chef Back got his notoriety from Food Network’s “Iron Chef America,” where he battled Iron Chef Bobby Flay and appearances on NBC’s “The Today Show,” Food Network’s “Best Thing I Ever Ate,” and The Cooking Channel’s “United Tastes of America.” The newest addition on San Francisco’s Ellis Street takes up a modern and chic 6,500-square-foot space. After you make your way down the stairs from the unassuming entrance, its contemporary design moves through every room, starting with the bar off to the left of the hostess stand. The bartender shared his creative options with us, noting that they change all the time as he gave a nod to an Elderberry concoction in a clear class bottle to his left.
The bar at ABSteak. Courtesy: ABSTeak.
Wine is as elaborate as their cocktails if you want to go that route and why not if you’re signing up for an evening of steak excitement. If you want to select something from their extensive wine menu, they have a delicious (okay . . . to-die for) Turley Zinfandel from Napa on the menu, a perfect pairing with most of their offerings. The Neyers 2021 Blend from Sage Canyon also doesn’t disappoint. For white wine lovers, you can’t go wrong with the Far Niente Chardonnay, one of my favorites. There are tons of smooth options to tickle your fancy.
Behind the scenes in their open kitchen.
BEHIND THE SCENES at ABSteak:
Before we get to the food, it’s worth noting two observations that made an impact: Design and Service, both of which seem to be highly valued by the restaurant chain. It seems to trickle down, or at least that’s what we felt. From the bartender to the food runners and our overly attentive waitress, their passion for their jobs and interest in caring for their customers’ needs and desires were paramount.
You might be thinking: “If you’re there to review the restaurant, wouldn’t they put their best foot forward?” Sure and it’s certainly a reasonable question. That said, I’ve reviewed close to two hundred restaurants over the years from around the world––sometimes they know a review is coming and other times, they don’t. In both cases, we’ve had outstanding service and mediocre ones. Put another way, knowing that a reviewer is in the house doesn’t cover up bad service if it’s part of the restaurant’s DNA. It also doesn’t cover up bad food. If neither are valued assets, it doesn’t trickle down.
I remember reviewing a restaurant in Napa County many years ago which was attached to a trendy bar . Although the food and service were far from memorable, they led with what they saw as their raison d’etre––“We’re the go-to spot for trendy drinks and people watching.” The experience reflected it, not the food or service. You get the idea.
Look at the oh so fun design of the menus
We decided to go with cocktails over wine and if you can’t tell from the below picture, we started with a Gochujang Margarita, which is made with Don Julio, Aramas Verde Mezcal, Lime, Gochujang and Seven-Spice. Let’s just say that it has a kick to it.
My personal favorite? The Tokki Bi-Heng-Gi (belo), which is made with barrel-aged Tokki Soju, Aperol, Lemon, and Amaro Nonino.
Because we were curious, we tried the Royal Sonbi, which is made with Korean Dry Gin, Sweet Vermouth, and Italian and Japanese Amaros. Notice how the Korean infusion isn’t just with the food? All of their cocktails are beautifully presented as well. Bravo!
Cocktails at ABSteak in San Francisco
I was surprised to see oysters on the menu but if seafood is your jam, then you might want to try their unique variation which they make with chojang, olive oil, lime and granny apple salsa. Yum, right? They kicked things off with their Yuza Lotus Root, which they served with fresh orange segments, olive oil, arugula and lime zest followed by a mixed salad and Cabbage Kimchi.
They also offer an interesting Chadol Dwen Jang Jjigae soup, which is made with Australian Wagyu Brisket, and Korean fermented soy bean stew.
The Chadol Dwen Jang Jjigae
If you’re a vegetarian or dining with one, there are a few options on the menu, such as the Yuza Lotus Root noted above, their Chili Sesame Broccolini and their Egg-Souffle, which our waitress loves. The dish was oh so fluffy. Simple but delish, they toss it with green scallions and sesame seed oil. They also offer a Veggie Platter with asparagus, onions, mushrooms, tomatoes and zucchini.
The Egg-Souffle
Our favorite appetizer goes to the AB Wagyu Pizza, which is made with thinly sliced raw Australian wagyu, crispy tortilla, ponzu aioli, green olive and white truffle oil. BTW, the Tokki Bi-Heng-Gi cocktail was a perfect pairing with this one.
Above, the AB Wagyu Pizza at ABSteak
Like its Los Angeles-based location, the restaurant features custom-designed tabletop grills and they use smokeless Japanese Binchotan Charcoal, which translates to this: You don’t leave smelling like BBQ. As for the cuts, we started with what they refer to as Chadol, which is Australian Wagyu Brisket. Depending on who you talk to, some prefer Australian wagyu over Japanese and others say it’s the other way around. Both are tender and heavenly, so if you have either option on a menu, go for it.
Unlike the larger Korean Barbecue steakhouses, we had our own hot grill in the middle of the table. The staff appeared at our table with various cuts for us to try, all paired with a set of four condiments: jalapeno, wasabi, rock salt and garlic chips. Banchan too.
It comes to the table raw and onto the open grill it goes. We get to watch until it is perfectly cooked and ready to eat.
Our favorite was the Picanha, which is their Australian Wagyu Sirloin. It was oh so tender, so much so that I lost track of what our waitress was saying.
Our next favorite was what the manager referred to as their King of the Kings: the Deung Shim Ribeye and I have to admit, it had us at hello. In hindsight, I was so full by the time the Ribeye arrived, I should have started with it. Truth be told, the Picanha and Deung Shim Ribeye would have satisfied me alone. My friend Deanne, who joined me for this exquisite meal, felt the same way. Two thumbs up!!
After it’s ready, out come the steak cutting scissors so they can create bite sized portions for us to enjoy.
ABSteak in San Francisco
Lastly, they brought out the Marinated Galbi, which is their Boneless Short Rib. Like the others, they bring it out raw, but in this case rolled up and seasoned with garlic and soy sauce.
The garlic made its way into the pores of this divine short rib and left us basking in its delicious flavors well beyond the last bite.
The Marinated Galbi at ABSteak
Recommendation: I’d order the Australian Wagyu Ribeye and the Sirloin (Picanha) if you don’t have room in your belly to eat all night like we did. Splurge on a bottle of smooth, deep, rich Cabernet Sauvignon Sauvignon, order a side salad and some broccoli and you’ll be a happy camper (Smile). BTW, they also offer Japanese Wagyu cuts in case you’re wondering: Ribeye and Sirloin. You can also opt for shrimp to accompany any of the steak dishes, which is especially useful if you’re there as a group. Given the ambiance, it’s a great choice for 6.
Lastly, how could we say no to tangerine tea and the dessert they said we must try? HANWOO. This delicious creation is made with dark chocolate mousse, matcha sponge cake, brown butter tulie, berries and candied orange peel. What a way to end an evening! Stunning, right?
Above and below, the Hanwoo Dessert at ABSteak
Dessert at ABSteak in San Francisco
Below is the main dining room.
The main dining room. Courtesy: ABSteak
If you’re a larger group, you can also reserve your own room where they can seat ten or twelve around a long square table with glass doors.
A private room at ABSteak with glass doors.
Would we return? You betcha. For steak lovers, you’ll be in for a real treat with their premium meat cuts that are dry-aged 30 days in a dedicated on-premises chamber. Their raison-d’etre in their words? A five-star, smokeless, open grill tabletop cooking experience in a vibrant and social setting. Below is a short video and slide collage that captures a few highlights of our evening.
DETAILS:
ABSteak
124 Ellis Street
San Francisco CA 94102
415.421.9014
Visit www.absteaksf.com for more information and to take a look at their menu.
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Note: we were hosted by the restaurant but all opinions expressed are entirely our own.
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.
She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.
Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
