L.A. Weekly
Need a visual aid for your print edition? Jonathan Gold visits Ilan Hall's Wako Donkasu in Koreatown. (“Is it the few grams of spicy radish kimchi that makes it onto the table? Is it the chilled barley water? Is it the dark wood and wrought iron? Is it the generosity of the cutlets themselves, which bring to mind the pork tenderloin sandwiches you get at Main Street Iowa cafes? It’s hard to tell.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “Swine of Summer:
Wako Donkasu serves Japanese tonkatsu with a K-town twistt.”
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