Ingle Korean Steakhouse

Some restaurants grow on you over time. Others, like this marble-paved newcomer in Vienna, seduce you the moment you step inside. Ingle’s booths and banquettes are the color of toffee, its granite tables preset with crystal wine glasses. Rare amid the Korean competition, a greenery-topped bar mixes distinctive cocktails. Owner James Jang says he envisioned the restaurant as “a place I could bring my parents for a special occasion.”

Their good fortune is ours. The focus is on beef — four cuts per order and about a pound of meat for two diners — rounded out with dishes to share. Ingle’s steak tartare, topped with mustard seeds and batons of Asian pear, is terrific. But given the likelihood of grilled beef to follow, you might want to ease in with seafood: some of the best steamed mussels around, gathered in a butter-kissed broth, or folds of salmon sashimi hidden within a racy cabbage salad.