TheSauce

Our Friends Opened Up a Restaurant: 6th & La Brea

Our Friends Opened Up a Restaurant: 6th & La Brea

Here at KPOP Foods, we love beer. We also love Korean food. Anytime our two passions align, it's guaranteed that we'll be interested and it was no exception for the opening of 6th & La Brea, a microbrewery with seriously good eats located on, you guessed it, 6th and La Brea. Better yet, it was opened by our friend Tony Yanow and his company Artisanal Brewers Collective. There was no other option than to drop everything and head on over.

Tony Yanow has been making waves throughout the LA scene with his company, ABC which has been creating unique restaurant concepts. The chef, Jihee Kim, grew up in South Korea and later moved to the United States when she was 20-years-old. As a young chef, she studied at Le Cordon Bleu in San Francisco and eventually made her way to several prominent kitchens such as the Michelin-starred restaurant, Gary Danko.

Walking into the newly built restaurant, you get the sense that the owners of the restaurant thought about every detail. Whitewashed walls reflected natural light coming through floor-to-ceiling windows while wood details complemented the industrial aesthetic.

We sat down and looked at the menu to see vegan and carnivore options side-by-side. Fried cauliflower next to betel rolls filled with meat. Soup dumplings next to fava bean dip. The concept allowed us to try a meal with various flavors and textures. But there was one thing that we really wanted to try. The KFC, or the Korean Fried Chicken.

Korean Fried Chicken

Fried chicken in Korea is a national bar dish. It cannot be overstated how good this was. The skin was crispy yet marinated with a gochujang sauce that was sweet, tangy, with a kick. The chicken was juicy but firm. We were freaking out. Paired with their range of beers, 4 of which were brewed in house, we couldn't believe that we were doing this on company time.

 

That is not to say that we were not impressed with the appetizers. The cauliflower had a meatiness and texture that could only be achieved through perfect frying. The betel leaf rolls, which we had with impossible meat, packed plenty of umami. 

Fava bean dip

 

Talking to the staff after the meal, it became clear that the team over at 6th & La Brea were dedicated to making food that was surprising as it was comforting. After plenty of beers, a bottle of rosé, and all of the appetizers, our time came to a close. 

6th and La Brea Interior

Our experience at 6th & La Brea was nothing short of amazing — the food, the drinks, the atmosphere and the service. It was the ultimate dining experience!