Soju is one of the most popular distilled alcohols in the world. The harsh rice spirit is distributed to about 80 countries worldwide, and its relatively low price makes it accessible to all. But, it's almost exclusively consumed in its native Korea. Such is the abnormality of soju: Koreans love it, the rest of the world pretty much unanimously agrees that it's awful. But there is a mystique and allure to the little green bottles. In Korea, their consumption at a table is part of a sharing ritual, and the manner in which the drink is poured asserts Confucian's rules onto the diners. Soju is a complicated business, and getting it wrong could mean accidentally insulting your superior. Obviously between a group of non-Korean eaters and drinkers these rules hold no consequence. But they're fun and will certainly entertain your waiter! So here's a breakdown of how to order, pour, and drink this stuff properly! It all tastes like shit, so just get whatever they have. If you really want to sound like you know what you're talking about, say "Soju han-byung joo-sae-yo."

(Could I order one bottle of soju please?) Order some beer to go with it. It's for the best. We recommend OB if you have the choice, but take Hite if it's all they have. How to Open the Bottle Surprise, surprise, there's a ritual to opening a bottle of soju. You should first give the bottle a good swirl. Doing this should send a little bubbly tornado through the bottle whose wispy purpose isn't rightly known. You should then bash the bottle's base against your elbow, crack it open, and then jab the neck with your fingers spread. Consult this video from Undercover Chris. But please stop short of drinking from the bottle. You should never do this. An older member of the group will most likely hand you a shot glass. You should always accept a glass with two hands. In Korea, it is a showing of respect to accept anything from a person of seniority with both hands. He will pour the shot for you. You do not pour yourself a drink at a Korean table. When you drink, turn your head to the side and avoid eye contact with the person that poured it for you.

For the first drink, you should shoot it. You might find that everyone is shooting every drink (such is the Korean way), but it's okay for you to sip your soju if you want to. But the first one should be dropped in one shot. When your glass is empty, hand it back to the person that poured a drink for you and pour them a shot. This will start a series of glass and bottle passes around the table. The first shot follows a strict ritual. After that it's relatively simple. If you see an empty glass, offer to fill it. Koreans love drinking games. A table in full swing will be loud and boisterous. Given the intricate social pressures that are so prevalent in Korean dining, drinking games are a way for everyone to have fun and relax a little. Here is PSY to explain a number of soju-based drinking games: NOTE: Drink plenty of water. This stuff is no joke. The hangover is wretched. Stepping into Korea Garden is a bit like entering another world. It starts with the heavy wooden door with iron accents, straight out of a period Asian movie.

Inside, tables and booths are arranged around a lush green garden, making you feel like you're eating on a Korean patio somewhere far away. The main event here is the Korean barbecue, which always satisfies. best red italian wine 2015You have the option of ordering barbecue to cook at the table, or having the kitchen cook it for you. shop red wine online indiaEither way, your bulgogi (marinated beef), kalbi (marinated short rib) and dwe ji gui (spicy marinated pork) will be accompanied by a huge assortment of some of the best banchan (side dishes) in the city. best mixed wine casesOther traditional Korean dishes, such as the hot stone pot rice and the seafood pancake, are also excellent, so come hungry.what is the best wine for a diet

READERS' CHOICE: Korean Noodle House 9501 Long Point, Houston, 77055 Americans love to joke about how the British can't cook, but chef Richard Knight at Hunky Dory proves them all wrong daily. top 10 best wine coolersIn addition to his amazing charcuterie, delicate vegetable dishes and hearth-roasted meats, he also has constructed the best burger in Houston. best bottle of wine as a giftIt's a lush, two-patty specimen with amazing beefy flavor. The secret is the combination of ground chuck, brisket and tongue. With the complexity of the meat blend, it makes sense to finish the burger with simple ingredients, and he does so with American cheese, pickles and onion. The warm, willowy fries alongside are excellent too. READERS' CHOICE: Hubcap Grill 1801 N. Shepherd, Houston, 77008 This Vera Pizza Napoletana-certified shop has changed the way Houstonians think about pizza.

Blistered in a 900-degree, custom-made Italian brick oven, the pies cook in about 90 seconds, coming out with a just-scorched crust and soft, pillowy center that is best topped lightly. San Marzano sauce and housemade mozzarella are just fine, but you may want to tack on high-quality toppings like spicy soppressata, prosciutto and crimini mushrooms too. 1000 W. Gray, Houston, When people think "cafeteria," images of sad green beans, soggy fish and scoops of mashed potatoes with wells of brown gravy might come to mind. The cafeteria-style service at Aladdin, though, offers flavor-packed, healthy Mediterranean fare. There are big trays of pickled cabbage salad, hummus and baba ghanoush (eggplant dip). Further down the line is a wealth of roasted fish and meats, like braised lamb shank doused in pan sauce and red snapper filets. Items like deep-fried falafel, dolmades (rice-stuffed grape leaves) and a nice selection of vegetables make it easy to dine vegetarian-style too. 912 Westheimer, Houston, 77006

The Grove Do-Nutz & Deli If you thought there was no reason to drive to Richmond, think again. These gourmet rounds come crispy and golden on the outside, with a heavenly interior of fluffy dough. As excellent as the base is, it's the extras that truly make these doughnuts special. Get them in flavors like chocolate tres leches, salted caramel macchiato and key lime pie, or look out for sweet and savory cronuts topped with everything from strawberries and cream to honey chicken. READERS' CHOICE: Shipley Do-Nuts With an all-star lineup of local talent (including former Underbelly chef Lyle Bento, former Goro & Gun chef J.D. Woodward and BBQ mastermind Patrick Feges), this Southern-inspired eatery provides full-service comfort through contemporary plates, along with craft cocktails and two dozen beer taps. A constantly rotating menu keeps things interesting, while mainstays like the double-meat, double-cheese SG burger smothered in comeback sauce ensure you'll always leave satisfied.