SAN ANGELO – After months of speculation and anticipation, the new Korean BBQ restaurant taking over the former China Garden location on Loop 306 and College Hills Blvd. is finally opening.
According to a social media post, GoGo Gogi Korean BBQ is having a soft opening Monday evening, Nov. 20, 2023.
Here's the post:
Get ready to be among the first to experience GoGo GoGi Korean BBQ! We're thrilled to announce our upcoming soft opening! Secure your spot now through our online reservation system - it's as easy as a few taps! Visit https://tables.toasttab.com/.../168… to guarantee your place at our exclusive preview event. Be part of this exciting journey as we fine-tune and perfect our offerings just for you! Spaces are limited, so don't wait too long to reserve your table! Join us for a taste of what's to come and be part of our story from the very beginning. See you there!

Gogo Gogi Korean BBQ Opens (Courtesy Gogo Gogi)
Subscribe to the LIVE! Daily
Required
Comments
I can't wait to stand in line for some of that teriyaki "chicken"(meow) that almost every asian food place in TGC has been busted serving.
- Log in or register to post comments
PermalinkAt least it should be tender and tasty! I hear it is also pretty healthy as well!
- Log in or register to post comments
PermalinkName one and cite your source.
I'd rather run the risk than eat that microwaved crap they serve at Miss Hatties.
- Log in or register to post comments
PermalinkHad dinner there last night! The food was so good, and the service was excellent. It was a fun experience.
- Log in or register to post comments
PermalinkNorth Korean cuisine is the best cuisine. It tastes like Juche and it feels like Pegasus in flight. ?
- Log in or register to post comments
PermalinkDon't forget to top it all off with a dish that smells exactly like baby shit! MMMM kimchi. ???
- Log in or register to post comments
PermalinkKimchi is an acquired taste that is healthy, wholesome, and good for everyone. Exactly like Juche. ?
- Log in or register to post comments
PermalinkPost a comment to this article here: