- Mon.-Thu., 5:30-10 p.m.; Fri.-Sat., 5:30-11:30 p.m.; Sun., 5:30-9:30 p.m.
- Lunch, Dinner, Brunch
- Full bar
This new kid on the block is the brainchild of owners Kat Hu and Justin Yi. Hu grew up in Nanjing, China, where she learned to make traditional noodles and bao with her two grandmothers. Yi learned to make traditional Korean food at home and Mexican food in the food-court kitchen of his parents' swap meet in Las Vegas. Located downtown on bustling Spring Street, Hock + Hoof was inspired by the couple's travels through Vietnam, Cambodia and China, which resulted in such menu items as chicken liver mousse in a can with maraschino cherries, bacalao Scotch eggs with potatoes and scallion aioli, and beef heart tartare with egg yolk, apple pear, sesame, radish and rice cracker. Some items come as large plates, meant to be shared family style and serving two to four people. The brunch items are diverse — Chinese doughnut with osmanthus honey, mascarpone cheese and pine nuts or braised beef tongue with jalapeño hash, balsamic onions and a 63-degree egg are two. Soju cocktails come in categories – Smoke, Citrus, Delicate, Texture, Refresh. The smoke option features juniper soju, sweet vermouth, orange bitters and white oak smoke. The juniper-infused soju with osmanthus honey, lemon juice and egg whites with a granola garnish is getting a lot of buzz. —Michele Stueven
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