By Eric Schaefer
By New Times
By Rachel Miller
By Eric Schaefer
By Heather Hoch and Lauren Saria
By Robrt L. Pela
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My mom, as always, is thinking. And, as always, she's come up with a great idea.
"A laminated plastic sheet," she muses, peering over the 13 little dishes of pickles with which our server has blanketed the table. "With pictures. Like they do for sushi, so we know what we're eating. So we don't have to drive the server crazy asking questions. Maybe then more people would be brave enough to come in and try Korean food."
Mom and I aren't shy about food. We both love to travel the more interestingly weird places, the better. We both love to wander ethnic marketplaces wherever we are, curious about local cooking and more than willing to taste anything. She's the one I can count on, when I've found something exceptionally distasteful, to take it from me, stick it in her mouth and agree: "Oh, that's bad." (It's universal human nature that, when we find something disgusting, we immediately insist that others around us try it, too.)
4211 W. Bethany Home Road
Phoenix, AZ 85019
Region: West Phoenix
602-973-3188. Summer hours: Lunch and dinner, 11:30 a.m. to 10:30 p.m. Tuesday through Sunday.
We're not shy about asking questions, sometimes tumbling over ourselves in our bright-eyed haste to explore. "What's that? Why? How does it work? What happens when . . ."
We've asked our server at the new Tabletop Grill & Sushi to explain the monument of pickles before us. His polite reply: "Kimchee."
Well, thanks. That we knew. Kimchee is the lord of the traditional Korean panchan, that wide assortment of mini bites that accompanies every traditional meal. What we've got now is a dizzying array of fermented vegetables, but exactly what vegetables, we're not sure.
There are more than 100 varieties of kimchee, essentially anything that can be doused with lots of spicy-hot red pepper, different spices and perhaps even extraordinarily pungent fish sauce, then aged. The most popular kimchee is napa cabbage, and that I recognize, but the remaining 12 impossibles look like maybe bean sprouts, cucumber, daikon, garlic heads, turnip and, well, a bunch of other stuff. There might be todok, a mountain root, but don't hold me to that.
Not that it matters so much, because in fine Korean tradition, no one cares if we eat it or not. Koreans aren't exactly crazy about it themselves; before refrigeration was common, kimchee fed families during the winter months. Hungry souls made large amounts of the pickles, put them in jars and buried them underground to find at least a little bit of chill. It was a staple mainly because it was already bad and couldn't get any worse when no other food was available. It's not too surprising that the number of side dishes represents the wealth of the family; no one may eat much of it, but the presentation and display is crucial to a fine meal.
Mom and I are trying, tweezing chopsticks for bites of various this and that, surprised at how mellow and savory the cucumber is, rising out of our seats in twisted pleasure at the tear-inducing, fiery cabbage. When our server returns bearing our entree plates, he looks at us silently, not saying a word to these two silly Americans treating a celebratory offering as we would chips and salsa.
We've ordered way too much, but he didn't say anything about that either, only quietly offering that we've "got plenty" when we consider adding some bibimbap, that classic combination of rice and vegetables such as bean sprouts, carrots and spinach, maybe some meat or seafood, topped with a cooked or raw egg and served in a hot stone bowl with red-pepper sauce. (I feel pretty cool spouting knowledge of bibimbop to Mom; it was served on my Korean Air flight to Tokyo last year. But Mom has actually been to Korea, where I suspect they serve better than airline food. In good Mom form, though, she keeps quiet.)
The quantity of plates strewn before us is almost embarrassing, as if we could be so shamed. "Why the romaine?" Mom queries. To wrap chunks of ginseng kalbi, of course, our server replies smoothly. The barbecued beef short ribs marinated in ginseng arrive on a sizzling platter bedded with onions, and we're to roll bits with thick red-chile paste and sliced jalapeños like "a Korean taco." What a dish it's all pretty simple, but the beef is top-quality, it's been expertly grilled, the sauce is only vaguely sweet (may wasps storm the kitchens of restaurants that send everything out soaking in teriyaki sugar) and, for once, my noble dog Santiago is denied his accustomed leftover bone. Mom and I gnaw every last bit of meat, juice and beauty from each rib.
As its name implies, Tabletop offers tabletop cooking, with centerpieces of shiny stainless-steel grills. If we want to do the work ourselves, Mom and I could grill our own bulgogi, thin slices of rib eye marinated in sugar, garlic, soy sauce, sesame oil and possibly kiwi (the fruit's acidity acts as a tenderizer). The thin slices cook in minutes, but we're enjoying being served too much to cook on our own.
"Why the scissors?" I wonder aloud as a pair of gleaming red-handled slicers decorates the top of haemul pajun. It's a fat pancake looking a lot like egg foo yung, striped with generous amounts of seafood and scallions. The grilled cake overlaps its more-than-dinner-size platter, and the only way to navigate bites to the tiny little saucers that Tabletop considers plates is to slice it. Pillowy, stringy, soft, crisp, salty and mild for a few short minutes Mom and I are too happily distracted to concoct new questions.