Rachel Yang and Seif Chirchi (Joule, Revel) fuse Korean food; that’s what they do. Here in Trove’s four operations in one—cocktail lounge, fast-food noodle bar, Korean barbecue dining room, parfait truck—the element being fused is fun. Twelve-buck noodle dishes from the counter up front might include Asian “spaghetti” with Swiss chard and meatballs; desserts from the clever sawed-off ice cream truck facade are classic frozen custard parfaits, some tweaked with Asian elements like miso caramel. (And don’t miss the visual puns all over the bustling red-ceilinged room, from the Godzilla–eats–Space Needle wallpaper to the whimsical scene inside the truck’s gas cap.) But the main event is Korean barbecue in the main dining room where 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.