French-Asian Inspired Hock+Hoof Brings Meat-Forward Menu To Historic Core

source site Arguably one of the more original restaurant concepts set to arrive in Downtown LA, Hock+Hoof will draw heavily from French and Asian cuisines to craft a diverse, global menu focused on exotic proteins. The forthcoming eatery housed in an over 100-year-old building is the product of chef/owners Kat Hu and Justin Yi’s culinary travels abroad in the Far East in concert with their professional experiences in kitchens throughout California.

Dishes will range from beef heart tartare with egg yolk, apple pear, sesame, radish & rice cracker to octopus carpaccio topped with smoky pineapple aioli, shishito peppers, and herbs. Other options include Scandinavian dumplings with pork ragu, fennel, and tarragon creme as well as beef jerky reimagined with fish sauce, palm sugar, soy, and Thai chili.

buy xenical Expected to open by late April, Hock+Hoof will offer patrons brunch and dinner seven days a week available for dine-in or takeout. According to the restaurant, there are also plans to feature a happy hour highlighting its many beer, wine, and cocktail selections once Hock+Hoof begins welcoming customers in the Historic Core.

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Hock+Hoof | 517 S. Spring St. | Los Angeles, CA 90013


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