YOLO Korean BBQ to Open in Tamarac

It's the first of ten locations expected to open in Florida in the next five years
Rendering: Official
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Florida’s next big thing in Korean barbecue is currently under construction in Tamarac, at 6800 N University Dr.. The upcoming YOLO Korean BBQ will offer AYCE Korean barbecue, along with a la carte premium cuts, a menu of popular barbecue-accompanying dishes like doenjang jjigae, an energetic lounge vibe, and even two karaoke rooms.

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“I came down here three years ago to retire,” owner Ray Park told What Now on Tuesday. Park, who lived in the Washington, D.C. area for forty-five years, says he was dissatisfied with much of the Korean cuisine currently available in Florida. “I was always wanting to open up a Korean barbecue restaurant, so I could let Americans know what Korean food really tastes like. So much for retirement!”

YOLO’s chef, Chef Lee, brings 25 years of experience in Korean cuisine to the table—of which this nearly 10,000-square-foot location will have sixty. The menu will feature familiar Korean barbecue proteins like bulgogi and samgyeopsal, along with other beef, pork, and chicken choices, including premium a la carte cuts, plus seafoods like shrimp and squid. It will also feature side dishes like the classic gyeranjjim (steamed egg), plus dishes like kimchi jjigae, japchae (a popular stir-fried noodle dish), and more.

“What we’re bringing is really authentic,” says Park, who is planning on growing the brand, and fast. “Within five years, I plan to open ten barbecue restaurants.”

Park says he’s currently looking at locations in Miami and Aventura, with an eye to future spots in Delray Beach and Boca Raton, as well as in the Tampa, Orlando, and Jacksonville markets.

“Our chef has worked in L.A. and New York, with twenty-five years of experience,” Park said. “I’m 110% confident we’re going to be number one in the state of Florida.”

Rendering: Official
Rendering: Official

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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