KJIV 89.1fm
,WŐV %DP *RRG
1ow 2SHQ At Smith Ridge Center, Next to Toys R Us.
+oXUs am Sm (YHU\ 'a\ 5000 Smithridge Dr Reno, NV 89502 775.824.9070 www.bamdoghotdogs.com
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RN&R
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09.29.16
WINNERS’ ISSUE oN StaNdS 10.6.16
thefine89.com
RN&R’s
streaming whirledwide at
By Todd SouTh
Manager Gabriela hernandez demonstrates how to cook the hawaiian steak at Ijji 4.
Raw talent
PHOTO/ALLISON YOUNG
soup—a very savory, spicy concoction full of zucchini, onion and a few cubes of tofu. It’s definitely something I’d order again, though I felt it could have included a bit Korean barbecue is oft-mentioned for more bean curd. being absent from Reno’s dining options. Moving on to the main attraction, a The typical experience involves raw, server fired up the grill and started us off prepared meats and vegetables that you with wagyu bulgogi—marinated, thincook on a small gas grill at your table. sliced Kobe-style beef—grilled with fresh It’s a bit of a question whether our onion slices and white mushrooms. She local market will find the concept—and demonstrated making use of the different price—appealing, but Ijji 4 Bar-B-Que has temperature zones of the grill, and then taken up the challenge as Reno’s first such used a pair of scissors to cut up the meat establishment. and onion about half-way through cooking. The meal begins with banchan, small From there, we grilled the rest of our food, side dishes traditionally served with a although it felt like the entire staff wanted Korean meal. In this instance, bowls of to step in and help. It’s new and many of seaweed salad, red potato, bok choy, the servers are still learning. kimchi, bean sprouts, fried fish cakes and Over the course of our meal, we a green salad with vinaigrette. All were sampled several marinated meats, including enjoyable in their own way and enhanced Hawaiian steak—top blade beef with sliced the experience. Additionally, a tray with pineapple—Mojito lime pork shoulder a couple dipping sauces and a blend of steak, basil pesto chicken, and yangyum ground spices is provided for each diner. I galbi—prime didn’t make much use beef short rib. All of these, as the mariwere tasty in their nades and seasonings own way, with the on the proteins provided 10580 N. McCarran Blvd., Ste 507-4554 Hawaiian flavors more than enough Ijji 4 Bar-B-Que is open 11 a.m. to 10 p.m. edging out the rest flavor. just a bit. Dinner ($29.95 Orders of head-on per adult, $19.95 per shrimp, spicy baby octopus, and filet of sole child) includes an all-you-can-eat selection rounded out the meal. The seasoning on of nine appetizers, three hot pot stews, the shrimp was nice, but be warned. Your 25 meats and eight fresh vegetables. We fingers will get pretty messy if you aren’t ordered japchae, a stir-fried mix of meat, up to crunching on carapace. The sole veggies and glass noodles—so-called due was prepared in a foil pouch with butter to their translucent appearance—made with and parsley, then placed on the grill. The sweet potato starch. Bold flavors of toasted poached fish was very soft and buttery, sesame oil, soy sauce and a variety of perhaps a bit richer than I’d like but fine in spices made this dish one of the best things small doses. Though thoroughly deceased, we tried. the small cephalopods looked almost alive Unfortunately the same can’t be said as their flesh firmed up and they wriggled for the fried rice cakes, four small cylinders around the grill. By my wife’s nonplussed of compressed rice drizzled with a sweet reaction, I’d say this probably isn’t for sauce. They were a little crispy on the everyone, but I thoroughly enjoyed their outside, but quite gummy on the inside. We delicious dance. Ω didn’t finish them. From the stew list, we shared a bowl of bubbling hot Korean miso
Ij ji 4 Bar-B-Que
