Yangban

"This modern Korean American restaurant in Arts District has shifted its style of service and dining room decor a few times, but has settled on something decidedly upscale. The very dark room beckons well-dressed artsy types who won’t flinch with chef Katianna and John Hong’s remastered Korean banchan and other dishes. The galbi-infused dry-aged ribeye could be one of the finest steaks in Los Angeles. Yangban has had quite a journey from casual Jewish-infused deli to its current form, but the results make it one of the best Monday dinners to get in Downtown." - Eater Staff

"Stop by Yangban on a Friday night, and it’ll probably be dark, blasting R&B, and full of people who look like they’re going to be out until last call. In other words, this semi-casual Korean restaurant—hidden in an alleyway just off of S. Santa Fe Ave— is the perfect place to kick off a night out in DTLA. In addition to some of our favorite fried chicken wings in town, Yangban’s inventive menu blends Korean flavors into dishes like bolognese, mole, and duck confit. Start with the myulchi caesar salad and some gochujang tiger prawns, then order a few of the larger entrees that catch your eye. " - brant cox, nikko duren, garrett snyder, sylvio martins

"Katianna and John Hong aren’t the type of chefs to rest on their laurels. Since opening Yangban in 2022, the couple has reimagined the restaurant several times to better reflect their vision and meet diners’ needs. The restaurant’s latest reboot pairs the Hong’s signature modern Korean cooking with a vibey space decked out in original artwork. This iteration, with its dinnertime focus, bold shareable plates, and polished service, feels the most cohesive and approachable. The menu winds through big and small plates and the sujebi dumplings are one of the best. Prepared with a white kimchi beurre blanc, poached ocean trout, trout roe, and dill, the dish tastes like the ultimate Jewish Korean mash-up. The crispy Korean-style fried chicken and honey-glazed carrots have been popular from the start, while Yangban’s banchan — a delightfully mercurial, ever-rotating selection — is perfect for grazing and sharing. Order as many banchan as the table can handle and save room for a slice of lighter-than-it-looks cheesecake to finish. — Cathy Chaplin, senior editor" - Eater Staff

"Chefs Katianna and John Hong’s latest iteration of Yangban draws inspiration from their Korean American heritage and time spent in Michelin-starred kitchens. Start with an array of appetizers and banchan like shrimp cocktail ssam and acorn beignets before moving on to larger dishes including grilled short rib and mandu stuffed with matzo ball soup." - Rebecca Roland, Cathy Chaplin, Eater Staff

"This is one of the restaurants that we hit up in Chrissy & Dave and it has now become my favorite restaurant in LA, bar none. I think it's so unique. It is a Jewish deli with a Korean twist—or a Korean restaurant with a Jewish twist, I don't know exactly what the ratio is. I really connected with Kat, one of the head chefs and owners there, because she's also a Korean adoptee. She's doing a lot of the same things that I do in my own work, but with food. This fusion of her identities, you can feel it in the food. The ambiance is amazing. There's a convenience store in the restaurant that sells authentic Korean snacks. Ultimately I go because of the wings. The fried chicken wings there are the best I've ever had in my entire life. It's hard to even explain them, but they're just incredible. Kat also does a great matzo ball soup with a Korean twist that is really fantastic. It sounds wild, but the wings and the matzo ball soup is my ideal meal." - brennan carley