...and I'm totally here for it.
For those of you who have been with me since the beginning of my blog, you might remember that a few weeks ago I wrote a post about one of our favorite go-to meals, Kimchi Jjigae. If you haven’t been here since day one, I highly recommend you go back and read it or, you know... all of my posts (there’s only been 6 so it’s really just a bit of light reading). But if you remember that post, you may recall that I mentioned my Korean friend Sarah who taught me much of what I know of Korean cuisine. After being in Seoul for over 4 months, Sarah finally returned to the states this week and decided to take a quick 3 day vacation to Maine to visit. It was so amazing to see her, and to celebrate, we decided to take her out to dinner to a new Korean restaurant called N to Tail (you know, because what kind of food would she want more than Korean food after being in Korea for 4 months and mostly consuming Korean food?).
N to Tail, a recent addition to The Old Port restaurant scene, has taken over the location that was previously occupied by Fuji. A two-level restaurant, on the first floor it boasts upscale Korean Fusion for lunch and dinner. After 5pm however, the basement level offers a completely different dining experience: Korean BBQ. When I heard about this, I knew taking Sarah would be fantastic, because what could be better than having a Korean show you how to BBQ like a pro?
Let’s back this train up a little. Two years ago this month my younger sister Madeleine, took a trip to Korea to visit Sarah and her family. Every night before bed she would skype me so that she could talk to her dog (yes, her dog) Kylie, about the days events, (and if that doesn’t tell you a lot of what you need to know about my little sister I don’t know what does). Over the course of her 10 day trip, one of the things she described in great detail to her tiny k9 was the amazing food she was eating, and while Kylie may not have been able to appreciate how wonderful it all sounded, I surely did. One meal that particularly stood out to me was one they shared with Sarah’s friends having Korean BBQ. She described in salivating detail how they went to a restaurant where there was a grill in the center of each table, and how they got to cook their own meat. I was totally enchanted with the idea! Now, two years later, we have a very similar experience here in Maine! It does sport some differences than the BBQ in Korea. In Korea, each table has a grill over burning coal with a copper hood-vent to assist in removing the smoke. Whereas at N to Tail, it’s a gas flame and down-draft venting.
Fast forward to this past weekend. To say that I could barely contain my enthusiasm as we walked towards the restaurant on Exchange Street would be an understatement. I couldn’t wait to have my own little South Korean experience here in the US. We caught a glimpse of the upstairs section as we hurried down the stairs, and while the first floor was chique but rustic, the basement had a whole different vibe. Darker and somewhat more secluded feeling, at the bottom of the stairs you walked past a large bar and TV before ducking under a brick archway. The tables where laid out end to end with two in each row, each with its own sunken grill. In total there were maybe 10 tables! The menu, while not extensive, offers small appetizers as well as entrées that can either be ordered à la carte or as a predetermined platter. After a bit of discussion we were quickly ready to order.
First to come out were our appetizers, the vegetable medley and the gratis banchan. For apps we ordered their Fried Eggplant, Seafood Pancake and of course some KFC....Korean Fried Chicken!! Our server removed the lid to our grill and gave us a quick tutorial, though seeing Sarah with us, he knew we would be in good hands.
While we tended to our vegetables on the grill we all eagerly dove into the food. The fried eggplant was excellent and reminded me of eggplant in garlic sauce, but better. The crispy exterior gave way to the creaminess that was the inside. The seafood pancake was like a fluffy dream. Jam-packed with shrimp and various and sundry ocean critters, it was served with a spicy mayo that gave it a perfect kick. And finally the KFC. Never having had an opportunity to try any, I was surprised to find a suspiciously buffalo type sauce on it, and while not the most traditional, Sarah assured that there are many types of KFC. The complimentary banchan consisted of seasoned bean sprouts, marinated beef, steamed broccoli and cauliflower, and of course kimchi! Rice, ssamjang (a Korean soybean paste) and lettuce were also served so you could create your own ssam lettuce wraps (which you should make sure you do if you visit. I know it’s hard to resist just shoving all the delicious, juicy, succulent meat in your mouth but trust me, make a wrap. It’s a game changer.)
For our group of 5, we ordered the Family Night platter. It said it’s for 3-4 people, so we figured that was a good place to start. I mean, we could always go back for more. (Spoiler alert: it was plenty and we did not go back for more.) Consisting of boneless short ribs, pork belly, chicken and shrimp for proteins, our cooking adventure truly began. Sarah chose for us to start with the chicken, stating that because it was the lightest meat and flavoring, it would get lost on our palette if we prefaced it with the beef. With the little tongs provided, we were able to monitor our meats and flip them when we were ready, being sure they were cooked just how we wanted them (and by we I absolutely mostly mean Sarah, though Madeleine made a good effort to learn how to do it as well….she tried her best).
Now, I’m sorry to say, loyal readers, that I don’t have any pictures of the lettuce wraps I created, but can you really blame me? It was hard not to focus entirely on putting this astounding food into my face so the fact that I had the wherewithal to take any photos at all is something we should all be grateful for. I also don't have my signature empty plate photo...but I'll just say, all the plates were empty!
Next we ate the shrimp, as they had a butter and basil marinade on them. Their delicate flavor went exceptionally well wrapped in some lettuce and rice. When we finally got to the short ribs, there was no denying the excitement. The smoky flavor from the slight char Sarah gave it on the grill brought a true earthiness to it.
Everything we ate was amazing that night, however, the declared winner of the night hands down, was the pork belly. It was marinated with gochujang, Korean red pepper paste, and sugar among other things, so we grilled this last. This prevented any of the other meats being accidentally scorched by the sugars. Korean style pork belly is a household favorite with both my sister and I, so it was no surprise we loved it here as well. We all took turns grilling the meat, but Sarah did a dutiful job of making sure each piece was perfect. She even went so far as to place a lettuce leaf in the center of the grill, so as the belly finished cooking she could transfer it there, keeping it warm, but preventing it from over cooking.
About half way through our meal a lovely Korean ajumma, middle aged woman, made the rounds checking in at each of the tables. While we aren’t entirely sure, it’s very possible she is one of the owners. She chatted with us briefly, being engaged first by my sister, who spoke to her in Korean, and then talking to Sarah. I’m proud to say that while I don’t speak but a few words of Korean, (no really I only know single word phrases) I was able to determine that Sarah told her that she was visiting us from Boston. As the evening wound down, Sarah shared with us how impressed she was at the authenticity of the meal we had just shared. The main difference from Korea, aside from the heating method and ventilation style, was that in Korea meats are brought to the table whole, seared on the outside before being cut by the table goers into their desired size using kitchen shears. Here at N to Tail, meat was precut prior to coming to the table. For 5 adults, when paired with a few apps, we left feeling pleasantly full.
There is a magic about Korean food. It’s a magic that we don’t have here in the States or indeed in most western cuisine. Here, when you order food at a restaurant, you get a plate and that plate is yours. Sure you may let your friends or spouse try a bite or two, but is inherently assumed that the food you order is the food you eat. With Korean food that is far from the case. Almost everything is shared. The meat on the grill, the banchan in the side dishes that you all reach into with your chopsticks, the pan of kimchi fried rice you order when you’re way too full to eat anymore but your eyes are bigger than your stomach (this was in Korea, not at N to Tail). It’s something you all enjoy together, and it offers a sense of community.
If you are seeking a fun and interactive meal, N to Tail is an opportunity not to be missed. Serving lunch and dinner from a fusion menu upstairs, you do have to wait until 5pm for the BBQ section to be open, however it is absolutely worth it!
*Just as a disclaimer, this post and review were not sponsored by N to Tail. We just super love Korean food and felt like the experience was definitely one worth sharing.*
Lagniappe of the Day: Let me tell you about the magical, secret, very best thing about this place or in fact any Korean BBQ. Food. Comes. Fast. I mean almost instantaneously. All of the protein comes from a dedicated Raw Kitchen, and if I had to guess I would say that the proteins may even already be plated and just waiting to be delivered to their final destination. The banchan (Korean side dishes) are also all pre-prepped and since you’re cooking the meat and veg, cuts back on kitchen time. All of this is crucial because as soon as you’ve set your heart on BBQ you want it immediately.
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