Though the ingredients that characterize Korean and Argentinian cuisine are as different as night and day, there's one thing the two traditions have in common: meat. Ombu Grill bridges the divide, serving prime-grade meats—the highest USDA quality designation—that range from Korean pork jowl and organic barley-fed pork belly to Argentinian sweetbread and blood sausage.

Inside the bistro—characterized by organic decor such as a green plant wall and clean, sleek lines—diners take the reigns, barbecuing their meats at smokeless tabletop grills. The cooking surfaces eschew the soulless feel of electric grills in favor of clean-burning flames, which emit none of the smoke that taints the smell of hair and clothes.

To wash it all down, Ombu Grill serves a variety of Korean drinks, including beer, soju, wine, and Kooksoondang brewery's bekseju. Bekseju, which translates as "100-years wine," is a rice wine fermented with ginseng and a slew of herbs believed to boost longevity, making it an ideal drink for those who aren't yet vampires.