Kure Wings & Grill

FOOD

Start with the wings, since Kure puts them right alongside the grill meats on the AYCE menu. Soy garlic, garlic butter and lemon pepper give the table three ways to begin without choosing the hottest preparation. Original spicy, spicy garlic, Thai chilli and spicy mustard fill out the standard dinner list.

The standard dinner beef selection is broad enough to reward a closer look. Thinly sliced brisket and beef belly share the list with bulgogi, spicy bulgogi and boneless short rib. Kalbi adds a marinated short-rib choice, while hanging tender comes plain or soy-garlic marinated.

Ribeye and strip loin will be familiar territory for steak enthusiasts, and garlic-butter sirloin cubes offer another preparation. Beef tongue and small intestines with honeycomb tripe extend the choice for diners who enjoy those cuts. Some beef items are stock-limited, so leave room for an alternative order.

Pork has its own substantial place on the standard menu. Belly comes thick-cut or thinly sliced, with spicy, five-spice soy and soy-garlic versions among the marinated choices. Jowl is offered in several preparations, including doenjang and fermented bean curd. There are also spicy and five-spice pork-butt options.

Lamb and seafood widen the full dinner offering. Lamb can be thinly sliced, cubed or ordered in bulgogi form, with soy and spicy-teriyaki preparations also listed. Baby octopus, mussels, squid and shrimp come with a choice of sauces on the side, including lemony, garlic-chilli, spicy mustard and spicy teriyaki. Choosing a sauce separately gives those orders a different character from the already-marinated meats.

Corn cheese, steamed egg and seafood pancake deserve space around the grill. Gimmari joins the appetizer choices, with miso soup, kimchi soup, rice and vegetables available too. Fried tteokbokki adds another filling dish. Kure even lists corn tortillas and shredded cheese alongside the barbecue accompaniments. The option is there if your table wants to improvise a little; no elaborate dinner strategy required.

The separate halal dinner menu has its own beef selection and omits the standard menu’s pork section. Garlic-butter chuck tender and soy-garlic strip loin are among its choices, with lamb, seafood and wings also represented. Its wing flavors and accompaniments differ in places, so use that list for the meal rather than assuming every standard-menu item transfers. Standard weekday lunch is smaller; Deluxe lunch adds the listed lamb, seafood and extra appetizers.

Ice cream and coconut jelly provide a simple finish on the standard dinner menu. After the selection of grilled meats, wings, soups and sides, a small dessert is a perfectly reasonable ambition. The harder task may be leaving room for it.