Three Pigs brings Korean barbecue and karaoke to Traverse City

Three Pigs has turned 221 Garland Street, Suite D, into a late-night Korean barbecue stop built to keep downtown traffic moving after dinner. The restaurant had been open for about a month by June 30, and its mix of tableside cooking, karaoke and photo opportunities gives Traverse City a more interactive kind of night out.

The core of the menu is Korean BBQ pork, with diners choosing cuts such as moksal pork shoulder, hangjeongsal pork jowl and pork belly from Polish Heritage Farm’s Hungarian Mangalitsa pigs. Meals run about $30 to $40 per person, and the restaurant is open every day from 4 p.m. to midnight except Tuesdays, a schedule that puts it squarely in the evening economy that downtown restaurants and bars depend on.

Three Pigs also broadened the appeal beyond pork. A vegan menu is available, and the restaurant has a separate stovetop for people who need it. That matters in a market like Traverse City, where operators often have to serve both curious visitors and local diners looking for a place that works for groups with different tastes.

Owner Chad Perrault built the business on the Heart n Seoul food truck, which served Korean food around the region before the move into a permanent storefront. The truck had been spotted at Earthen Ales, Traverse City Commons and local events and festivals, giving Perrault a built-in following before the brick-and-mortar opening. Northern Express said Perrault lived in Korea for 10 years and married Li GongYiChen, a backstory that helps explain the restaurant’s emphasis on Korean-style flavors and presentation.

The new concept was previewed at a January 26 kitchen takeover at The Little Fleet, where Perrault signaled that the restaurant would be more than a place to eat. The Ticker reported in October 2025 that the plan included karaoke rooms and a Korean-style photo booth, and those elements now position Three Pigs as an experience-driven business as much as a dining room.

For the Warehouse District, that kind of operation adds another reason for people to stay downtown after work, after events and after the usual dinner rush. In a restaurant economy that depends on repeat visits and foot traffic, Three Pigs is betting that entertainment can be part of the meal.