"Yi Cha serves a menu of drinking-oriented fare, or anju, rooted in chef-owner Debbie Lee's North Korean heritage and Southern upbringing, with a heavy dash of influences from Southern California's immigrant communities. Locals in the area sidle up to the bar for cocktails like the dongchimi-inspired Radish to Riches and the vibrant Jeju Sunrise, which pairs lychee-infused vodka with mandarin, orange, and pomegranate juice."
"The anju platter - made up of a spread of Korean barbecue nuts, king oyster mushroom chips, jangjorim (beef jerky), and fish jerky - offers the correct blend of salty, sweet, and savory flavors for a night of casual drinking or as a starter to a larger meal."
"Playful fluorescent signs - including a soju bottle and a head of napa cabbage - and a prismatic mural add personality and vibrance to the narrow, high-ceilinged room. A hidden alcove in the back resembles an outdoor alleyway in a nod to traditional pojangmachas, which historically operated as street stalls."
Yi Cha is a modern gastropub located in Highland Park, Northeast Los Angeles, offering Korean cuisine centered around anju, or drinking-oriented fare. Chef-owner Debbie Lee draws from her North Korean heritage and Southern upbringing, combined with influences from Southern California's immigrant communities. The menu features creative cocktails like the dongchimi-inspired Radish to Riches and Jeju Sunrise, alongside signature dishes including bone marrow corn cheese, Korean fried chicken with gochujang buffalo sauce, and hangover stew. The restaurant's vibrant interior includes fluorescent signs, a prismatic mural, and a hidden alcove designed to evoke traditional pojangmachas. Yi Cha provides a casual, laidback dining and drinking experience in the area.
Read at Eater LA
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