The WOO Korean BBQ & Cuisine — Restaurant in Fairfax

On my first visit to The Woo, I was immediately struck by how seamlessly the restaurant blends authenticity, hospitality, and quality. Dining with my boyfriend and two friends, we sampled a wide array of dishes—each one a standout in its own right. From start to finish, the meal was an experience worth savoring. We began with a generous spread: seafood pancake, beef tartare, soybean soup, corn cheese, spicy marinated ribs, rib tips, and pork belly. Every dish evoked a deep sense of familiarity—espeically for someone like me, who grew up with home-cooked Korean food. The flavors were both comforting and nostalgic, reminiscent of the meals my Korean mother would lovingly prepare. The corn cheese deserves special mention. Unlike the overly sweet versions commonly found in Korean barbecue restaurants, The Woo’s take was decidedly savory, rich, and deeply satisfying. The bubbling cheese arrived at our table still sizzling—a small theatrical touch that only added to the experience. The soybean paste soup was beautifully balanced, with a depth of flavor that tasted almost indistinguishable from homemade. Served with a ladle, individual bowls, and even a ladle holder, the attention to detail elevated a simple dish into something memorable. The seafood pancake was crisped to perfection, and serving it atop a unique, wooden pedestal was a charming and thoughtful nod to traditional Korean presentation. Dipped into the accompanying soy sauce, it was one of the highlights of the meal. As for the meats, each cut was impeccably marinated and grilled. The spicy marinated ribs and rib tips were especially impressive—the marinades enhanced the meats without overpowering them, allowing the natural flavors to shine. The pork belly was tender and flavorful, and the quality of the meat across the board was evident with every bite. The beef tartare was the unexpected star of the meal—fresh, clean-tasting, and beautifully seasoned. It’s not often you find beef tartare on a Korean barbecue menu, and The Woo executes it with confidence and finesse. Even the banchan (side dishes) impressed. The kimchi had a balanced acidity and depth that I rarely find in restaurant versions, and the inclusion of quail eggs as a side was a delightful and uncommon touch. We enjoyed the sides so much we requested refills—something our group doesn’t often do. The service was warm and accommodating from start to finish. The staff were attentive, and the manager is a very nice guy. Small touches, like the complimentary ox bone broth served in elegant cups alongside a salt container for personal seasoning, added richness to the entire experience, both literally and figuratively. In short, The Woo has quickly secured a spot among my favorite Korean restaurants. With its deeply authentic flavors, thoughtful service, and high-quality ingredients, it’s the kind of place I can see myself returning to again and again—perhaps even three times a week. I wish I could give this place more...

TL;DR: good quality meats; very very high price point; okay experience

Reservations: must be made through phone (as of now). Definitely recommend making one.

SPACE: ~Concept-wise, I can see what they were going for, but not sure if the execution was there ~Interior design and decor is very cute. ~Service and hosts were very nice but seemed frantic (running around, not as attentive). Could be soft/grand opening jitters, but took away from the "upscale" vibe they were aiming for. ~Only 6 tables (larger in size) have the KBBQ grills at the tables. Other smaller tables can order KBBQ, but it will be cooked on a grill in the corner and brought to your table.

FOOD: ~Banchan: Good assortment of things. Flavor was hit or meh. The only thing that really stuck out to me were the marinated quail eggs and ojingeo-jeot, which I don't typically see at other KBBQ spots

~Green onion salad (3.5/5): standard and basic flavors. The green onions were a tad wilted, but that is fine for me.

~Yukhoe (3.75/5): Loved the temperature of the yukhoe. So cold (in a good way)! The flavor was decent, but I felt like it was missing a good finish. The sugar in the marinade also did not dissolve all the way, as I could feel the grains while eating. Portion was good.

~Marinated galbi (3.5/5): The quality of the meat was really good. Very soft. The marinade was lacking though.

~Spicy galbi jjim (3.8/5): The meat was very tender and fall off the bone. Portion was decent. The flavor was good, but nothing outstanding.

~Moksal (Pork Collar Butt; 3/5): Quality of meat was good, but it was a little dry and became even more dry since the heating "tray" gets pretty hot. Had to have them blow out the flame.

Overall, the food was mediocre and expensive for what you get. Not sure if I would come back with all the other KBBQ options...

Our recent visit to The Woo Korean BBQ was a memorable and satisfying experience, distinguished by both the quality of the meats and the thoughtful arrangement of accompanying sides.

We selected a variety of options to appreciate the range of their offerings: the ribeye steak, served both as a regular cut and as a shaved, marinated option, as well as the short ribs prepared two ways — with and without marinade. The ribeye steak was especially noteworthy. The regular cut delivered a robust, beefy flavor, while the shaved, marinated version provided a delicate balance of sweetness and savoriness, with the marinade complementing the natural richness of the meat. The short ribs were equally enjoyable. The marinated version had a tender texture and a well-developed depth of flavor, while the unseasoned short ribs allowed the quality of the beef to shine through, particularly when paired with the salts and sauces on offer.

The table was impressively set with an assortment of accompaniments that elevated the meal. These included a generous variety of banchan: crisp and spicy kimchi, refreshing pickled radish, delicately marinated shaved spring onions, and even a delightful serving of quail eggs and lotus root. The attention to detail continued with the selection of five types of salt, allowing us to customize each bite, as well as an array of sauces that ranged from savory to slightly sweet, enhancing the overall flavor profile of the dishes.

The thoughtful presentation and well-curated assortment of sides reflect the care the restaurant takes to create an authentic and enjoyable Korean barbecue experience. Every element on the table had its place and purpose, contributing to a meal that felt both traditional...