Sun Nong Dan in Koreatown, Los Angeles serves seolleongtang ox-bone soup 24 hours a day and a cheese-topped galbi jjim that built a TikTok following.
Must order: Galbi jjim braised short rib with cheese, finished tableside.
Tip: 24-hour, two-hour wait at 22:00 Friday; come at 23:30 instead, lines clear.
Address: 710 S Western Ave, Los Angeles, CA 90005
Quarters Korean BBQ in Chapman Plaza, Koreatown, serves marinated and unmarinated cuts in quarter-pound portions, encouraging diners to sample widely.
Order: A platter of marinated short rib, brisket and pork belly, plus a soju cocktail.
Tip: Quarter-pound portions let two people taste eight cuts; the staff manages the grill so you do not over-char the galbi.
Chosun Galbee on Olympic Boulevard has grilled charcoal galbi in Koreatown since 1989, in a large patio-and-hall room that seats up to 300 guests.
Order: Marinated kalbi short rib over hardwood charcoal and a portion of dwenjang jjigae.
Tip: Patio tables are the local order; ask for charcoal not gas, and book at least a week ahead on a weekend.
Soowon Galbi on Vermont Avenue, Koreatown, grills charcoal short rib galbi as the house specialty in a 2000s-era room beloved by Korean families.
Order: The charcoal galbi set with banchan and a pot of doenjang jjigae for the table.
Tip: Soowon uses real charcoal, not gas; arrive before 19:00 on weekends or expect a 60 minute wait.
Tsujita LA in Sawtelle, Los Angeles is the LA outpost of Tokyo's Tsujita, simmering tonkotsu broth for 60 hours and serving it as ramen and tsukemen.
Order: Tonkotsu tsukemen at lunch only.
Tip: Tsukemen is served exclusively before 15:00; after 15:00 the menu switches to ramen and stays open until 02:00.
Matt Molina's Hippo in Highland Park, Los Angeles is a 50-seat Italian-California room serving handmade pastas from the Mozza alum since 2021.
Order: Mortadella and pickle, the focaccia, and any pasta on the chalkboard.
Tip: The chalkboard menu changes weekly; reservations only on OpenTable, four weeks out.
Chi Spacca on Melrose, Los Angeles is Nancy Silverton's Mozza-family Italian steakhouse, plating a bistecca for two and a focaccia di Recco worth a detour.
Order: Bistecca alla Fiorentina for two; the focaccia di Recco to start.
Tip: Walk-in counter seats serve the full menu; Nancy Silverton's bakery shares the building.
Quarters Korean BBQ in Chapman Plaza, Koreatown, serves marinated and unmarinated cuts in quarter-pound portions, encouraging diners to sample widely.
Order: A platter of marinated short rib, brisket and pork belly, plus a soju cocktail.
Tip: Quarter-pound portions let two people taste eight cuts; the staff manages the grill so you do not over-char the galbi.
Chosun Galbee on Olympic Boulevard has grilled charcoal galbi in Koreatown since 1989, in a large patio-and-hall room that seats up to 300 guests.
Order: Marinated kalbi short rib over hardwood charcoal and a portion of dwenjang jjigae.
Tip: Patio tables are the local order; ask for charcoal not gas, and book at least a week ahead on a weekend.
Soowon Galbi on Vermont Avenue, Koreatown, grills charcoal short rib galbi as the house specialty in a 2000s-era room beloved by Korean families.
Order: The charcoal galbi set with banchan and a pot of doenjang jjigae for the table.
Tip: Soowon uses real charcoal, not gas; arrive before 19:00 on weekends or expect a 60 minute wait.
