Dae Gee Korean BBQ promised a unique twist for Fort Wayne dinners when it was announced last year. Practically every day for 12 months, I’ve driven by their location at 4910 North Clinton St., across from Northcrest Shopping Center. I’ve watched the restaurant slowly transform from what was The Fish House and before that, Bar 145 and Outback Steakhouse.
I’m hardly a Korean barbecue connoisseur, but I’ve anticipated the opening to see if it could match the advanced billing.
Well, I can say Dae Gee was nothing like I expected. It was better.
Last week, I was invited to attend one of their VIP nights, a night to show off their stuff and give the crew some hands-on experience.
I was immediately grabbed by the huge bar, where eight TVs were hung alongside a bigger screen at the end of the bar. There, you’ll find an extensive list of wines, liquor, and beer. There are both local brews and traditional Korean favorites.
The restaurant was comfortable and inviting, and like the rest of the restaurant, it had a classy yet not snooty vibe. It was regal without being uptight.
A few minutes later, I was introduced to its star attraction: the tabletop hibachi grill.
This Korean barbecue is serious business. You have two sizes of tongs and scissors for trimming the meat. Therein is the magic of Dae Gee. Not only do you get an interactive meal, but you also play a prominent role in its preparation.
My server, Anjelica, became my consultant, giving me insights on authentic Korean dishes, sauces, and specialties. She informed me I was going to sample their barbecue meat: sagogi bulgogi (rib eye), sam gyeob sal (pork belly, similar to thick bacon), galbee (short ribs), Dae Gee bulgogi (pork), and chadol (brisket), and that’s just the names I can recall. It’s a big list.
Then there were chicken dumplings, potato salad — a creamy sweet delight that includes carrots, parsley, and mayo — and a seemingly unlimited supply of kimchi.
Anjelica also patiently gave me a quick lesson on getting the most out of the cooking surface with pineapple and onions (instead of cooking oil). In seconds, she had me feeling like a chef. My 14-year-old joined me — she’s the true test. She tosses compliments around like anvils, and to impress her, you know you’ve done something.
Something, indeed!
My daughter was fighting with me to take control of the grilling tongs. Now, here’s the real shocker: She put her phone down. In a pre-Thanksgiving miracle, she was bubbling over with conversation and marveled over cooking all with no texting or TikTok for 90 minutes.
That’s the point. You focus on the food and it sparks interaction with the rest of the guests at your table. In a way, it’s performance art.
Dae Gee founder Joe Kim envisions it that way. He wanted to create memorable experiences and events that pulled people in.
I know this because Kim was there. I joke that he was disguised as kitchen help; he was basking out of the limelight. After he quizzed me about the food, I turned the tables. He sheepishly admitted that he started the company.
Fort Wayne is the first place he’s set up outside of his native Denver. He’s no fortune teller, but he says he’s got a good feeling about Fort Wayne’s small-town feel.
He’s confident it will have locals coming to Dae Gee to pig out. That’s his buzzword for having a good time over his Korean BBQ.
In the next year or so, they will add stores on the East Coast, Texas, and Mexico.
“It is very communal. It is social,” Kim said. “We are about family and community.”
The menu includes bibimbap, which is your choice of meat alongside rice, vegetables, an egg, and sesame oil served in a bowl or hot stone pot with a side of gochoochange sauce.
There’s also KBBQ plates featuring scallops, shrimp, beef short ribs, and pork belly, as well as entrees that include grilled mackerel, beef short ribs soup, and hot and spicy tofu stew.
Oh yeah, and there’s also unlimited barbecue within a two-hour time frame. However, be sure to clean that plate because you might face a waste charge for excessive leftovers.
You can check it all out for yourself. They are now open 11 a.m.-9 p.m. Sunday-Thursday and 11 a.m.-10 p.m. Friday-Saturday.
Dom’s Pie Shop opening in Draft Taproom
We recently noted that Legalize Marinara had moved its operation out of Draft Taproom, leaving the new hot spot on Wells Street with a limited barbecue menu until they could get their new food menu in order.
Well, that time has come.
Draft Taproom, 1833 N. Wells St., recently announced that Dom’s Pie Shop by Shop Two Sixty will be serving up pies beginning Dec. 13.
“Buckle up for some fresh, house-made sourdough pizzas (New York Style, Detroit Style, and by the slice), pies, grinders, appetizers, pastries, and more,” a post on Draft Taproom’s Facebook page reads.
If Shop Two Sixty sounds familiar, it probably does. They usually have the long line of people waiting for their bagels, baguettes, and schmears at the YLNI Farmers Market. They also work as Brew Two Sixty out of 2Toms Brewing Company, about a mile north of Draft Taproom on Wells Street.
Off the Eaten Path is the Whatzup weekly column that covers Northeast Indiana’s restaurant and food news. Send your news items to info@whatzup.com.
