The Qui Korean BBQ & BAR | Korean BBQ Gainesville, VA

So many options, so little time! The menu is very confusing, so I had to ask our server to break it down for us. Our party each ended up getting the $36pp AYCE which has the basic choices of meats. Some of the premium options are pretty darn pricey, but I'll come back for those after I hit the lottery! I will say that the cumin pork belly was amazing. We ordered two servings of that. The orange bulgogi was a little too orange. Very overpowering. The brisket was great as was the traditional pork belly. The traditional sides were good as well. Didn't get a chance to order from the bar, but I will definitely be back. The atmosphere is what you would expect at a KBBQ spot, however The Qui has a more upscale feel. The tables and vented hoods are pretty nice. Our server was awesome and very attentive even though she was running around a lot. Been waiting for awhile to have a KBBQ spot close to home and The Qui hits the spot! Looking forward to next time.

Thank you, Esther for being an amazing server. You certainly made the overall experience a 10/10! All of the food was amazing and cooked perfectly. We will be back and be sure to request you as well. Great night out!

My family loves Qui restaurant, and after visiting the Chantilly location, we're thrilled that they've now opened in Gainesville. Initially disappointed with the beef radish soup substitution for 된장찌개 ($3 if you order), we found it to be a pleasant surprise after tasting it. For larger groups, consider getting two separate tables if you have four or more people; grilling for five on a single grill can be time-consuming. Despite this, our server was attentive and incredibly friendly, making the overall experience enjoyable.

We had lunch for two at The Qui, the service was very friendly and attentive. We got the shrimp, which I found disappointing to have to peel and devein myself, my boyfriend did not enjoy the bulgogi but enjoyed the spicy chicken and the brisket.

Food is very good quality. The vacuums work decently, but you need to put them right up against the grill for the smoke to be cleared. There's definitely a tug of war here between the temp of the grill and level of the exhaust fan.

Portion sizes per order varied. Some of the ordered portions were smaller and some were a lot bigger.

There definitely needs to be training on what to do in the event of a grease fire. We had a grease fire in our grill. They turned off the burner and put the vacuum as close as possible. While the smoke was clearing faster, it only increased oxygen to the fire. They took the grill off and without warning any of us threw a big bunch of salad into the fire. Dressing and all. Anyone who knows anything about fighting fires knows water onto a grease fire makes it worse. We could have been set on fire. We told them to smother it and again they threw more salad. We all told them to stop putting water onto it. They sprayed some kind of sauce from a squeeze bottle onto it. We all got up and took a few steps back as flames were billowing out of the grill. The entire restaurant was staring at our table in disbelief. My brother has a very long beard for religious purposes and it could have easily been singed.

The fire was finally extinguished, but it could have been done better. We had one wait staff try to make light of the situation by making a joke about it being like hibachi. We would have laughed but there should have been a warning to the guests. The fire was about 2-3ft tall. There definitely needs to be a training session about containing fires. Get a lid that's big enough to cover the grill and that should smother the fire. It will also keep your place cleaner and guests safer.

Atmosphere is smoky and they need better exhaust ventilation. Maybe add some kind of roof venting system as the table vacuums only work when they're right up against the grill.

4/5 they can fix all this with a bit of training. Not bad for second day open. But guys come on. Water and grease makes a fire worse.