:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/39010000/sanmaru.0.jpg)
Hanna Raskin takes the heat—or lack there of—at Shoreline's SanMaRu Grill. After a disappointing heat-stroke, she asks the question, "Why are Korean chefs leery of setting Caucasian tongues on fire?" Heongsoon Park, chef/owner of Chan, says Korean restaurant owners are especially sensitive to causing discomfort. [Seattle Weekly]
