Bāng Bar’s menu focuses on spit-roasted meats wrapped in griddled Korean bāng bread for lunch and dinner. In New York, the Korean flatbread wraps feature meats sliced from vertical spits of roasted meat, such as spicy gochujang-marinated pork shoulder, mortadella layered with lardo, and yakitori-glazed chicken. (“Bāng,” commonly spelled as ppang or bbang, means bread in Korean.)
Popular New York dishes include The U Wrap, featuring bāng bread filled and rolled with a choice of spicy pork, chicken, or spicy eggplant, and the rice bowl, made with rice, pickles, cabbage, and a choice of spicy pork, chicken, or spicy eggplant. In addition to taking inspiration from Bang Bar’s New York location, Chang promises to create unique-to-Vegas menu items as well.
Pok Pok Wing from chef Andy Ricker closes on December 6.