Rachel Yang and Seif Chirchi fuse Korean food; that’s what they do. When the two opened Trove back in 2014, they had a plan for a new concept: four different dining areas—cocktail lounge, fast-food noodle bar, Korean barbecue dining room, parfait truck—all in one space, but separate. But after years of feedback from customers, in the fall they fused everything into one cohesive restaurant and retooled the menu. The main event is still Korean barbecue: Tables have grills for DIY cooking of cuts like Wagyu chuck or pork belly with sesame salt. Take your meat off the heat, cut it with scissors, then dress it with the lettuce leaves and fresh herbs and kimchi and other Korean embellishments known as banchan and ssam—marveling as the flavors and textures ricochet around your palate, enhanced with every collision.