📍 Koreatown, Los Angeles

The Lopez family has been running this Koreatown Oaxacan room since 1994, and it remains the city's primary education in the seven moles. Order the mole negro over chicken, a tlayu...

The Koreatown standard for tableside Korean BBQ, and it earned that position with USDA Prime cuts and banchan that actually holds up next to the meat. The grilling is serious, the ...

Jenee Kim's pork-focused follow-up to Park's BBQ doubles down on thick-cut collar slabs and frozen galbi over the tabletop grill. The emphasis is on quality cuts rather than a wide...

Koreatown's most intriguing merge: Italian regional technique folded into Korean pantry by two Osteria Mozza alums. The Jjajang Bucatini Amatriciana and Galbi Jjim Garganelli are t...

Still the K-town KBBQ benchmark. Thick-cut pork belly sizzled on a hotstone, brisket that rewards patience, banchan refreshed without asking. Trendy decor inspired by Korean archit...

A 1931 Art Deco theater at Wilshire and Western — zigzag-moderne glazed terra cotta exterior, ornate interior, and one of LA's favorite mid-size concert rooms. Programming runs alt...

The ganjang gejang (raw-crab-in-soy) at Soban is the dish Korean-American parents bring their kids to eat so they understand what actually-from-Korea tastes like. Banchan spread th...

Dry-aged beef in a K-town KBBQ format is still a specialty, and Jeong Yuk Jeom is the address for it. Proper aging program, grilled tableside with the respect it deserves, banchan ...

Royal Korean court cuisine done in K-town. Gujeolpan (nine-section platter), formal hanjeongsik progressions, banchan program that makes every other K-town room look casual. The Ko...

The charcoal-over-gas argument starts here. Soot Bull Jip has been grilling on actual lumpwood charcoal for decades — the smoke you leave with is part of the bill. Galbi, bulgogi, ...