Chef Roy Choi’s sprawling greenhouse-slash-restaurant sits inside The Line Hotel in Koreatown. It’s obvious a whole lot of thought went into making this place the ideal mix of high and low. The gin and juice (we like ours with pineapple, but you can also mix in watermelon, apple, carrot, or beet juice) is freakishly potent and comes in a plastic cup, while tea is served in fine china. The menu—which, surprisingly, is illustrated—is largely devoted to all forms of veggies (try the carrots…trust) though there are lots of proteins to choose from, like a truly stellar burger and no-frills steak. You’ll also find several seemingly out of place menu items, such as deviled eggs and schnitzel, which make a lot more sense once you actually try them.

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