Cafe Todahmgol is as authentic as it gets. So authentic that you won't find an English menu in here and most, if not all, of the servers only speak Korean. So, if you don't know Korean, it's probably best to come to this restaurant with someone who does or come prepared with some ideas of food you'd like to order. Or, you can do what we did, which was just point at the small pictures of the menu items on the wall.
Cafe Todahmgol gets packed on weekend nights. When they are busy, the service is really slow because they don't staff enough people to handle peak demand.
The restaurant is small and cozy. The tables along the walls have built-in grills and can handle groups of six or so. The booths on the inside are tiny and are designed for no more than four people. Seating is rather snug.
I came with a party of five and we ordered several dishes and shared. We got a good sampling of what this place has to offer, including:
Korean BBQ beef and pork belly
Seafood pancake with oysters, squid, green beans, and other veggies
Hog knuckles with pickled radish, daikon, pumpkin, and other veggies
Blood sausage, pork liver, and pork tongue
Overall, the food was pretty good. The restaurant was skimpy on the banchan (Korean side dishes), though. The banchan consisted of a variety of pickled vegetables, such as bean sprouts, cucumber, jalapenos, radishes, daikon, and burdock root. These were replenished once before our entrees came out.
The banchan and entrees came out one at a time because our table was too small to hold everything (not surprising when eating Korean).
First to come out was the BBQ beef and pork belly. These were cooked at our table on a propane-fired iron skillet that was tilted so the grease could drain into a small container. This method of cooking Korean BBQ is common. Atlanta area restaurants such as Iron Age, Dong Neh Bang Neh, and Harm Heung Cold Noodle employ this method as well.
I thought the quality of both the beef and pork belly was good. They were tasty and savory. The beef was lean and the pork belly was not overly fatty. The beef and pork belly were accompanied with a bowl of dressed lettuce and greens and two seasonings. I thought the meat tasted just fine without the optional seasonings.
The server placed kimchi at the base of the skillet, where all the grease was flowing. The kimchi was OK, more stalky than leafy, and not too sour. The BBQ also came with one small bowl of Korean steamed egg casserole. Not bad, but when split among five people, I think we each got two bites at most.
The seafood pancake was huge. It came out piping hot and had oysters, squid, green beans, broccoli, and other stuff inside of it. The egg was fluffy. However, the pancake was relatively bland and we thought it would have done well with some sort of sauce. No jalapenos or peppers in this pancake (some Korean restaurants like to spice theirs up).
The hog knuckle dish was gigantic. There were several slices of hog knuckle (boneless) and they were tender and flavorful. This dish reminded me a lot of the Chinese Sichuan "husband and wife lung slice" dish because of it's consistency, flavor, and similar ingredients. Don't let the names scare you as this stuff is really good. The hog knuckles were accompanied with lettuce, pickled radish, daikon, jalapenos, onion, and pumpkin.
The staff forgot about our blood sausage order, so we had to remind them. Korean blood sausage is made out of pork intestine, rice, and congealed pig blood. Similar to European black pudding, it looked like a dark, giant sliced hot dog. The sausage was accompanied with slices of pork liver and pork tongue and a spicy sauce and seasoning.
While it may not be for everyone, I thought the blood sausage was delicious (I'm also a fan of black pudding and haggis). It was full of flavor and every bite was satisfying. The pork liver, on the other hand, was bad and my tablemates agreed. It was way too dry, but I think that's the way Koreans like it. The pork tongue was passable.
Because we couldn't read Korean, we didn't know how much any of the dishes cost until the end. And even then, our itemized receipt didn't say what was what. My guess to the pricing is the BBQ beef and pork belly were $16.95 each, seafood pancake $9.95, hog knuckles $28.95, and blood sausage $9.95. If you are interested in just BBQ, the restaurant does offer an all-you-can-eat option, a la Iron Age, and I don't think it's much more expensive than a single order of BBQ.
Cafe Todahmgol is located next door to and in the same strip mall as What the Pho. If you are facing What the Pho, Cafe Todahmgol is on the right. It's easy to get Todahmgol confused with another "Cafe" in this shopping center.