Baton Rougeans love playing chef with this new dining trend

Last year, Korean barbecue burst onto the Capital Region’s culinary scene with the arrival of two highly anticipated concepts: KPOT Korean BBQ & Hot Pot and Legend Pot. Though different, both introduced local diners to the immersive experience that’s unique to this restaurant style.

Unlike American barbecue, where one griller mans the pit behind the scenes, Korean barbecue brings diners into the action, allowing them to cook their own meals on tabletop stoves. That’s right–you’re the grill master here, so don’t be shocked when one of these eateries serves you raw, marinated proteins.

Once you choose your meats and sides, it’s time to pick up the tongs and start cooking. And while it may seem intimidating to grill on the spot, these meats are sliced thin to ensure a quick and easy cook. To further help guests, the menus and waitstaff at both KPOT and Legend Pot provide tips to make the experience as fun—and as tasty—as possible.

Just like your average Texas or Memphis barbecue, Korean barbecue also features sides to complement the meaty mains. Rice, sliced mushrooms, potato medallions and more can all take a turn on the tabletop stove to get some color or char.

Korean barbecue embraces sauces, too. KPOT and Legend Pot both feature a buffet bar of dipping options, and guests can pick their favorites or concoct a saucy combination to dress all that grilled goodness. And while the focus is on the meats, Korean barbecue is also all about the communal dining experience, much like your backyard barbecue in the States.

In many ways, Korean barbecue isn’t that different from the American version–just some differences in the flavor and what’s being cooked. So the next time you have a hankering for some grilled proteins, why not try the DIY approach?

This article was originally published in the June 2026 issue of 225 Magazine.