The two-story eatery feels a bit cramped, with tables so close together that you can’t help but eavesdrop on the conversations of neighboring tables. Like the amount of legroom, the staff’s knowledge of the menu (featuring Korean-style hot pot and Korean dishes) is limited. As for the food, despite the fact that the owner is said to have spent months taking Korean cooking classes in Seoul, the food is not strictly what you would call Korean. If we had to choose the best thing about Chin Choo, it would be its selection of Korean liquor soju. Drink enough, and the food might seem more authentic—it might even seem good.