Canton has finally secured its own destination for top-tier Korean barbecue with the arrival of Steak N’ Bone, the first all-you-can-eat (AYCE) KBBQ spot in the neighborhood. Housed in a beautifully renovated corner rowhouse, the restaurant is the creation of owner Young Lee, a Korean-Argentine entrepreneur who, thanks to his unique heritage, possesses an unparalleled understanding of high-quality steak.
The restaurant, open since September 2024 at the corner of Streeper and O’Donnell (just a block from the popular Café Dear Leon), has completely transformed its space. The interior now boasts wooden paneling and expansive windows, giving the dining room the look of a lofty, well-appointed cabin rather than a typical barbecue establishment. A striking visual highlight is the massive, kelly-green Soju frog statue perched atop the bar, guarding an impressive selection of liquor and serving as a spirited reminder to order a bottle of the national Korean drink.
The beautifully updated corner rowhouse interior of Steak N’ Bone in Canton, Baltimore.
Argentine Acumen Meets Korean Grill
Steak N’ Bone is a tight-knit family business. Young Lee, who is also involved with the widely popular Bonchon Korean Fried Chicken chain, runs the operation with the substantial help of his nephew, Kevin Lee, who serves as manager and is often the main server.
The dedication to quality meat is evident. Young Lee, who can sometimes be spotted upstairs thinly slicing cuts of meat on a specialized machine, sources their steaks from local farms and dry-ages them for 28 days or more. These carefully sourced cuts determined the restaurant’s name and guarantee that patrons ordering the bone-in option will end up with an actual bone sizzling on their hubcap-sized tabletop grill. The vertically movable vents over each grill give the dining room a unique, almost cinematic atmosphere.
The Feast: Beyond the AYCE Meats
While many patrons may initially come seeking a bubbling cauldron of kimchi-jjigae (kimchi stew) without the long drive to places like Station North Arts and Entertainment District, the true experience lies in the all-you-can-eat party. Kevin Lee provides expert tableside service, using scissors to cut sizzling pork belly, brisket, and bone-in short ribs. He then works magic, migrating the cooked meat off the fire while adding whole garlic cloves and jalapeños to the heat. If you ask nicely, he will even finish the grilled steak with a squeeze of lemon and a dusting of Maldon salt.
Sizzling grilled meat and bone-in short ribs served alongside traditional Korean banchan.
The spread is generous: traditional banchan (small dishes) are quickly replenished, joined by rice, wonderful cheesy corn, and a magnificent seafood pancake. This outstanding, crispy, crunchy disc of seafood and greenery comes with a dipping sauce and should not be missed. The dining rooms, including the main street-level space and an upstairs area, often fill with the smoke from the grills, creating their own fun weather systems.
Other excellent menu items include yukhoe (the Korean version of steak tartare), a terrific rendition of bulgogi, and an egg soufflé.
The outstanding crispy and crunchy seafood pancake.
The Perfect Conclusion: Soju Showmanship
Young Lee’s background as a liquor distributor ensures the bar is exceptionally well-stocked. This brings us back to the soju. Patrons are highly encouraged to order a bottle, even if they aren’t heavy drinkers, because either Young or Kevin might perform a marvelous trick: swirling the bottle to create an actual funnel or miniature “tiny tornado” inside the clear spirit.
The signature “tiny tornado” trick performed inside a bottle of soju.
This showmanship is a fitting conclusion to the meal, offering a final bit of performance art comparable to a perfectly pulled espresso or a martini sidecar, and providing yet another reason to celebrate having a high-quality KBBQ destination right in Canton.
Frequently Asked Questions
What is the restaurant concept of Steak N’ Bone?
Steak N’ Bone is an all-you-can-eat (AYCE) Korean barbecue (KBBQ) restaurant located in the Canton neighborhood of Baltimore. It specializes in dry-aged steaks and traditional grilled meats.
What is the owner’s background?
The restaurant is owned and operated by Young Lee, who is Korean-Argentine and has a background in both the Korean food industry (involved with Bonchon) and liquor distribution, informing the restaurant’s focus on quality steak and a well-stocked bar.
What are the must-try dishes besides the AYCE meats?
Recommended non-grill dishes include the bubbling kimchi-jjigae (kimchi stew), the outstanding crispy seafood pancake, and the yukhoe (Korean steak tartare).
Does the restaurant offer any unique features?
Yes, unique features include a huge kelly-green soju frog statue on the bar, vertically movable smoke vents over the grills, and the “tiny tornado” trick performed by staff inside a bottle of soju.
