Ficus이삼오 | American & Korean Eatery

CD 5 months ago

Had a great experience in 1st visit so went back with friends and family for more. If you're looking to please both American and Korean pallets, this is it. The concept is a really interesting fusion of Korean and American cuisine—if anything, I’d describe it as American food with a Korean twist. The menu is surprisingly diverse, which makes it easy for everyone in a group to find something they’ll enjoy. We tried a mix of dishes—from the beet and orange salad to Korean fried chicken, quinoa bowls, and even pastas with Korean-inspired flavors—and everything was solid. What really stood out was the balance of flavors. Nothing was overly saucy or overpowering, yet each dish had a distinct and satisfying taste. You can clearly pick up the Korean seasoning, but it’s subtle and well integrated rather than overwhelming. Even the traditional Korean tofu soup had authentic flavor without being overly spicy or heavy. The atmosphere adds to the experience as well. The two-floor setup—with the main dining upstairs and outdoor seating available—feels cozy but still spacious. Parking is also convenient with street options and a small lot in the back. Overall, a fantastic spot for Korean-Am

Linyi Sun 6 months ago

Ficus is a cozy, slightly upscale casual spot with a unique Korean–American fusion concept. It blends Korean flavors with an American twist—for example, the Korean-style short rib served over spinach and potatoes is especially good. The Spam and kimchi fried rice is also very tasty, and the truffle fries with salmon are a solid choice as well. Overall, the ingredients feel fresh and high quality.

Sophie Wang 6 months ago

The server was very nice! Additionally, the fried chicken had a nice crunch to it. Their new sandwich was pretty tasty and good value.

S L Edited 6 months ago

Not an authentic Korean place. It’s fusion and mostly American (burgers, steak, salmon, pasta), and misleading to say “Korean” in the business title. Don’t come here for Korean food bc they are trying to imitate it, but poorly. My party came back for Korean food after what I thought was a “pretty good” first experience with their bulgogi last year, but the menu changed and the Korean flavors were off. After a long wait, the Korean sundubu chigae was way too fatty, spicy and watery, not a stew with authentic flavors. The bibimbop was mostly rice and not enough fresh veggies. The tofu looked brown, fried and dried, instead of fresh and tender. For the first time in my life, we saw a severely burnt egg served at a restaurant (on top of the bibimbop). Surprised that the kitchen let that through - What’s happening in the kitchen that they can’t fry a simple fried egg or fry a new one? My mother had to cut around the egg to remove the burnt edges before she could chew it. The non-Korean dishes were better - the fusion gochujang pasta alfredo with shrimp was cheesy and tasty with just a hint of cayenne pepper(not spicy at all), and the shrimp was not overcooked. The goat cheese squash

Ben Xie a year ago

Lovely dining enviroment. We tried the chicken, which had great flavor but was unfortunately overcooked. The burger had the same issue—tasty, but a bit too dry. On the bright side, the salad was absolutely perfect. We also ordered a few small plates, all of which were thoughtfully prepared and delicious. Despite a couple of missteps, the overall experience was enjoyable, and the friendly service and inviting setting made it worth the visit.