We're getting spoiled by all the great Korean BBQ restaurants to open in metro Atlanta over the last few years. K-BBQ Factory, from the owners of successful 678 and 770 Korean BBQ, opened January 2017 in where else but Duluth, the de facto Korean capital of the Southeast. I'm a big fan of both 678 and 770, so it shouldn't have been a surprise to me when I fell in love with K-BBQ Factory. This is yet another excellent Korean BBQ restaurant.
K-BBQ Factory is located in the same block as 678, but on the opposite side, in front of Jusgo Supermarket. It's just a 10-minute walk between the two restaurants. Why'd these sister establishments, which serve the same food, open so close to each other? Beats me, but 678 has become such a popular place with crowds and waits the norm that I think it's great K-BBQ Factory is just around the corner. There's enough demand for good Korean BBQ in this city and K-BBQ Factory is helping to meet it.
There are differences between K-BBQ Factory and the 678 and 770 restaurants. First, K-BBQ Factory uses gas grills instead of charcoal grills, so the meat tastes different. Second, as a result of using gas grills and charcoal grills (and perhaps a better ventilation system), the dining room inside K-BBQ Factory is significantly less smoky. It should also be noted K-BBQ Factory is one of the least smoky Korean BBQ restaurants I've visited in metro Atlanta. Third, in my experience, K-BBQ Factory has been less crowded than both 678 and 770. I think you're less likely to wait for a table at K-BBQ Factory.
One final difference is subjective and debatable. I think the beef options at K-BBQ Factory are better, but it's a close call. You can't go wrong either way. I think K-BBQ Factory's beef brisket is the best in town (over Breakers, 678, everybody) and their beef ribs and beef short ribs are top-notch and tough to beat.
Like 678, K-BBQ Factory is located in its own standalone building just off I-85 exit 103 (Steve Reynolds Blvd). There are 21 grill-equipped tables, most designed to seat anywhere from 4-8 people each. The open and airy dining room has a clean, modern, and industrial interior design. There are TVs and music, but unlike other Korean BBQ restaurants, K-BBQ Factory doesn't inundate you with K-pop (a refreshing change of pace). The atmosphere is casual. When it gets busy, it gets warm.
K-BBQ Factory offers an extensive beef menu with over 12 kinds of beef priced at $22-$30 per order. There are over a half-dozen pork options ($16-$26 each) as well as chicken ($20 each) and seafood like shrimp, scallop, and octopus ($20-$24 each). If you don't want to commit to full plates of certain types of meat, there are "half & half" platters which allow you to order two types of meat (in preset combinations) for about the same prices. These are ideal if you want to try a variety of meats.
There are two unlimited all-you-can-eat (AYCE) options, pork (and chicken) only: (1) pork belly, prime pork neck, spicy pork, marinated pork, and pork skin for $30/person and (2) same as #1 in addition to large intestines and teriyaki chicken bulgogi for $35/person. Finally, if you want to take the guesswork out of ordering, they have combination platters for $90 (pork and chicken), $120 (beef), and $130 (pork, chicken, beef, and seafood). In general, K-BBQ Factory's prices are in line with similar tier Korean BBQ restaurants in Gwinnett and I think they are reasonable for what you get.
Beef is the way to go. Specifically, the beef brisket, seasoned beef ribs, and seasoned boneless short rib. The meat is high quality, relatively speaking. The brisket is the thickest and leanest brisket I've had at any Korean BBQ restaurant. It's not the cheap stuff. The ribs and short ribs are wonderful. They have fantastic marbling and taste phenomenal with terrific consistency and flavor. They're simply luscious cuts of beef. The prime ribeye is tasty as well. Tender, smoky, and savory.
The pork is good too. K-BBQ Factory's pork belly is nice and thick. I recommend the pork jowl (cheek). It's softer and more appetizing than pork belly with comparatively less fat. Different style grills are used depending on the meat cooked. This makes a big difference. Complimentary skewers containing mushrooms, potatoes, zucchini, sausage, bell pepper, and onion accompany most meals.
The banchan (side dishes) are very good, both in selection and quality. The kimchi is made fresh in-house daily (unfermented). The selection can vary, but typically includes cheese-corn, Korean pancake (pajeon), daikon radish in various forms, scallion salad (one of the best), tofu soup (sundubu-jjigae), steamed eggs (gyeran-jjim), wheat noodle soup (kal-guksu), and fried rice cooked in a pan at the table.
Great service. Eric is the best. At the young age of 22, he's already experienced with the Korean BBQ circuit in Gwinnett, having worked at 770 (he served me there shortly after they opened in 2016), The Stone Grill, and who knows where else. read more