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Roy Choi, the F&W Best New Chef 2010 behind the Kogi truck empire, is rethinking the hotel dining experience at his new Line Hotel in Koreatown. Some highlights.
Ode to the Hot Pot
"Pot is my attempt to reimagine my family's glorious Korean restaurant from the 1980s. My signature hot pot is Boot Knocker, a stew with three chile pastes, two stocks, brisket, rice cakes, ramen noodles, canned meats, tofu and sausages. It's an interpretation of a mishmash stew from the US Army bases in Korea."
"Inside the second-floor greenhouse is the Commissary restaurant. It's a fruits-and-vegetables getaway: We cook delicious food, using plants as our ethos. The menu is sketches of fruits and vegetables. You point to the sketches and we cook those choices based on how we feel that day."
Room Service Redo
"We call our room service Delivery. I thought about how noodles are delivered in Korea: a person on a scooter drops off a tin box wrapped up like a gift at your doorstep. At the hotel, you'll get stacked containers with a mystery under each lid: Instant Ramen, Chicken Hainan Rice. You can eat them curled up in bed. You're welcome." thelinehotel.com