Sean Kane wrote: > > I guess I've been to the ones Matt called "inspired-by". Specifically, > they are BD's Mongolian BBQ. I'm guessing the similarity ends at the > cooking surface, as I'm guessing Cajun-spiced crawfish and a tomato-herb > sauce are not at your place (?). Is yours all you can eat style? BD's was > my first exposure to the stuff, so it's original to me ;-) Your bread > sounds more interesting though. >
Yes. BD's is exactly the restaurant I was referring to. There's one in Irvine as of last year. No, crawfish, tomato-herb sauce, etc. are not part of the traditional menu. What is generally on the menu is several types of meat (beef, pork, lamb, maybe chicken), which is frozen and shaved into very thin slices, a variety of fry-able vegetables, including onions, bean sprouts, peppers, celery, mushrooms, etc. You pile as much as you can into a bowl, then apply sauces and oils to taste, and the cook sautees the whole thing on the distinctive drum-thing. You then take it back to the table and eat with rice and bread. They are often all-you-can-eat, but sometimes limited to 1 or 2 bowls, depending on the restaurant. BD's has kept this process, but very few of the ingredients. -- Matt
