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Many complained that they were asked to leave a tip when placing their order and not at the end of their meal. I want to make a note about something I observed from individuals on Yelp regarding gratuity. Make sure to order a complimentary carafe of water to accompany your meal because a small cup simply won’t cut it. The woman who took our order was lovely and ensured we had everything we needed. You’re then issued a number and then find a seat for yourself. It’s deli-style which means you walk up to the register and place your order from the case (and menu). Price & Serviceįor Brunch: Small plates approx $2.50 - $15.00, Entrees $14 - $52ĭrinks: Non-Alchoholic $4 - $7, Alcoholic $6 - $16 Although I loved the style of the restaurant more than the food, I’m still interested in finding out what the dinner (Super) atmosphere is like. I love not feeling rushed in my seat Yangban Society is relaxed, which I appreciated. The restaurant was abundant with cute couples and families but there’s also a very welcoming vibe for a party-of-one. The SceneĬool concept and design, with ample indoor and outdoor seating.

Unfortunately, we could not feel that essence coming through. Over the years I’ve learned that the Korean kitchen encompasses 달다 (Dalda) - Sweet I suggested that the dishes had muted flavors, potentially aimed at a crowd unfamiliar with robust Korean offerings. We spent quite some time discussing our meal, finding the words to articulate exactly what led to our dissatisfaction. Our anticipation had been met with disappointment. The other dishes weren’t bad, they simply didn’t excite our senses. These would be a killer takeout order, enjoyed at home alongside a cold crisp Korean beer like Hite. The crunch of the twice-fried chicken was sensational and the flavor of the soy-garlic glaze was a delectable blend of savory and sweet. In good faith, I can only recommend the Yanbang Wings, which I thoroughly enjoyed. Yangban Wings - twice-fried, dressed in a soy-garlic glaze Pea Shoot and Chive - soy dashi apple vinaigrette, toasted crumbs, Korean chili flakesĬongee Pot Pie - roasted chicken stock, short grain rice, ginger, white pepperĬhilled “Dotori” Acorn Noodles - roasted Korean seaweed, fried garlic, scallions, pickled perilla seed, shirodashi vinaigrette “Danmuji” Pickle - Korean radish, cauliflower florets, bay leaf, black peppercorn, turmeric, garlic Soy Eggs - bathed in soy, mirin, onion, garlic, assorted mushrooms The FoodĪs with all our meals, Jane and I ordered a number of dishes so that we could experience the diversity of Yangban Society’s menu. Each time we connected over Korean cuisine, like the unrivaled Yu Chun Chic Naeng Myun or much-hyped Daedo Sikdang, we’d talk about our countdown to Yangban Society. Months passed and our anticipation grew to a frenzy. I was beside myself with the news and we made plans to check it out as soon as it was completed and open to the public. In the Fall of 2021, I texted my dear friend, Jane Shin, regarding a Wallstreet Journal story that highlighted a Korean American power couple, Chefs Kat and John Hong, who had conceptualized a 5,000-square-foot Korean deli that was located in the Arts District of Downtown Los Angeles. I began to lust for local food news that would land in my inbox and then fantasize about my big reservation plans for the future as if somehow it was promised. I also began reading food-focused memoirs again and delighted in revisiting films with culinary themes like Tampopo, Moonstruck, and The Cook, the Thief, His Wife & Her Lover. During the first two years of the pandemic, my dining was limited, so I turned to my own kitchen for exciting gastronomical moments.