Why it paid off to delay a review of Kinn in Koreatown

Why you should make a reservation for Kinn in Koreatown. Plus, the story that everyone's talking about, and Tokyo eating (and drinking!) tips.
Bill Addison • Los Angeles Times • May 21, 2023
It became clear right away that Kiyong "Ki" Kim was bringing a fresh and ambitious perspective to Korean flavors with his restaurant Kinn in Koreatown. His 20-seat space opened late in 2021, veering almost immediately from a la carte to a...
The full article can be read on the Los Angeles Times website.

Related Articles

Is Kinn in Koreatown the future of fine dining in Los Angeles?

Bill Addison • Los Angeles Times • May 18, 2023
When Kiyong “Ki” Kim opened his 20-seat restaurant, Kinn, in Koreatown late in 2021, he funneled all the ideas and ambitions that had been percolating in his brain for years into a 10-item menu of starters and entrees. Kim had cooked in the...

The best tasting menus in Los Angeles

Jenn Harris • Los Angeles Times • February 23, 2022
One of the best tasting menus in Los Angeles is served on a folding table, in a dark alley next to a dumpster. It’s where Justin Pichetrungsi hosts his omakase dinners, behind Anajak Thai, his family’s Sherman Oaks restaurant. It is the meal I...

Can we let go of the term 'fusion cooking' once and for all?

Bill Addison • Los Angeles Times • August 27, 2022
Before settling at a table for my first dinner at Pijja Palace, the new sports bar in Silver Lake and the subject of this week’s review, I had already studied the menu online and pinpointed what my friend and I would be ordering. We’d start with...

The return of weekly restaurant reviews

Bill Addison • Los Angeles Times • June 26, 2021
If I were constructing my perfect meal from Shiku, the Grand Central Market stall run by Kwang Uh and Mina Park serving Korean comfort foods, I’d start with the Andong-jjimdak — Andong-style soy-braised chicken. The dish is a special and not...

Tasting the future of L.A. dining via takeout

Bill Addison • Los Angeles Times • July 18, 2020
Susan Yoon was furloughed from her job as chef de cuisine at Orsa & Winston shortly after the mid-March shutdown. At home, she cooked her way through a “pandemic pantry cleanout” and embraced projects such as transcribing her mother-in-law’s...