DTLA, Los Angeles · restaurant
On the industrial edge of Chinatown, this big, buzzy room hums with open-kitchen theater and the perfume of smoke, garlic, and chile. You tear into warm bing like it’s a rite of passage, then level up to the whole-plate short rib (piled with condiments and lettuce leaves) that turns dinner into a team sport. It’s high-low LA on a plate: precise, playful, and built for sharing without the song-and-dance. If you don’t snag a res, shot-call the counter and watch the show up close.
Two days to make. Ssam-style with kimchi, ssamjang. Pre-order; feeds 4-6.
Pork shoulder, Korean marinade, Texas-style smoke. David Chang's mother's recipe.
Chewy tapioca noodles wok-fried lo mein style. Unique texture.
Whole short rib, sliced tableside. David Chang's signature dish.