![]() ![]() Post-Koreatown restaurants are also alcohol-friendly, consistent with the model of social drinking in an era of Uber and convenient mass transit. ![]() Post-Koreatown cooking tends to be spicy, nimble and adept at crossing cultural boundaries quick to reference street food traditions but with farmers market ingredients and look back to an idealized agrarian idea of California. Roy Choi chops and channels the idea of hotel food at the Line. The Walker Inn serves its cocktails in tasting-menu flights. ![]() At Le Comptoir, Gary Menes prepares vegetables with kaiseki-like precision. Beer Belly is the model of a modern Los Angeles gastropub. If you have ever tried to find a parking spot anywhere around dinner hour, you might think that maximum density has already been achieved.īut with its explosive growth, Koreatown has already become the locus of a certain kind of restaurant, even if the area hasn’t yet achieved Hong Kong-level residential density, and not all the restaurants are necessarily Korean. In a Times op-ed a few weeks ago, the architect Thom Mayne suggested Koreatown as a candidate for future hyperdensity, doubling the population of what is already the most densely populated neighborhood in Los Angeles. ![]()
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