Hot New Restaurant: The Kogi Taco Guy Takes on Korean Hot Pots in a Hip Hotel

Courtesy of Rick Poon

Roy Choi, who trained Jon Favreau for his new “Chef” film, presents tweaked traditional stews in the heart of L.A.’s Koreatown.

The Quick Pitch: The Sydell Group, a boutique hospitality brand responsible for luring Eleven Madison Park’s acclaimed chef Daniel Humm to open an eponymous restaurant at its NoMad Hotel in Manhattan’s Flatiron District, turned to Kogi taco mastermind Roy Choi for the food and beverage program at its energetic new modernist Line Hotel in Koreatown. Pot specializes, unsurprisingly, in his renditions of hardcore Korean hot pots (tripe, blood, intestine, pork broth and herbs, anyone?) as well as other unflinching offerings – spicy grilled quid, sautéed kimchi, pickled sea beans – all cooked in Choi’s signature high-octane flavor-bomb style.

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The Insider’s Dish: Choi, whose other L.A. restaurants include Chego, A-Frame and Sunny Spot, served as the key consultant on Chef, director-star Jon Favreau’s indie film – which premiered at SXSW in March and will open in limited release on May 9 – about a jaded L.A. chef who rekindles his love for cooking by launching a hit food truck. Favreau trained under Choi’s tutelage for weeks during the preproduction of the movie.

The Must-Order Item: The straightforward Shorty hot pot, featuring braised beef mixed with dates, turnips, carrots, chestnuts, taro, scallion and sesame seeds.

The Industry Neighbor: Weeds creator Jenji Kohan recently purchased the historic 1926 Hayworth Theatre building a short drive east on Wilshire Blvd. in MacArthur Park. Her production office, housing the writing team churning out Netflix’s Orange Is the New Black, will be based on the second floor.

3515 Wilshire Blvd., L.A., 213.368.3030,