The kim chi uses Napa cabbage, the fried chicken is Jidori, and the prices don't get near to what WP24 charges for luxury Chinese.
The L.A. Weekly critic also takes a first bite at Ray's and declares Morningstar the current market menu master.
Former Russian Tea Room chef Gary Robins, hot off a fall pop-up, will do the Korean-inspired cooking here.
Also, Kunjip's kimchee fried rice and jeon from Don's Bogam. All free!
The growing Korean coffee empire has 175 locations back home and one existing shop in L.A.
The chef's takeout joint offers a Philly cheesesteak with bulgogi and jerk chicken wings in an Asian-infused ode to beach food.
A mediocre-looking strip mall restaurant hides some of the Westside's only Korean-grilled meats.
Where to find Cajun seafood, Korean porridge, and molten-hot soon tofu soup with a side of bulgogi in Koreatown.
The Krave BBQ truck gets some competition in Jersey City.
L.A. Weekly doubles down on Korean food, while L.A. Times approves of the work being done by Harutaka Kishi.
It's funny how some forecasters appear to looking back when reporting on whats to come.
A Masa and Daniel vet goes solo in Hell's Kitchen.
Scientists warn that food security needs to improve or else dire consequences could befall the food supply.
The New York chef cooked at the SLS Hotel and dishes on what he loves about the city.
Build your own bowl!
The weekly Korean fried chicken special is being replaced with a tasting menu inspired by Chef Anne Coll's grandmother's traditional Lancaster County recipes.