Hock + Hoof

Hock + Hoof Restaurant Review:

About chefs Kat Hu & Justin Yi: Chef/owners Kat Hu and Justin Yi are both Patina Group alums --- Hu was sous chef at Café Pinot, and Yi was sous chef at LACMA, after training at Bouchon in Las Vegas. They worked together in the kitchen at Roots & Rye in San Jose, then decided to pair up, travel the world for culinary inspiration, and open Hock + Hoof in DTLA. She draws on her Nanjing, China roots, while his inspiration stems partly from his Korean family kitchen, but they share a passion for Southeast Asian flavors enhanced with modern French technique.

The décor: This inviting, stylish bistro is nestled in the phantom wing of the building that was formerly a part of the next-door Hotel Alexandria, dating back to 1906, and designed by architect John B. Parkinson. Storefront windows stretch to the high ceiling framing an airy, classic DTLA streetscape view. Clean modern lines framed in wood, metal and exposed brick are illuminated by hanging mason jar pendants. The subway-tiled bar is cozy, and there’s a scattering of subtle pop art on the walls. It’s hip, but comfortable.

Likes: Creative soju cocktail program; passion of chefs; and casually refined dishes.
Dislikes: DTLA parking is a drag.

Food & Drinks: The accented American bistro menu offers many small plates to go with the light but elegant signature soju cocktails. Even if you’re not generally a fan of these, the concoctions mixed with butterfly pea flower, osmanthus honey or elderflower are quite pleasing, especially the “Buzzcut” made with juniper-infused soju, sweet vermouth and orange bitters, artfully smoked with white oak. (It’s also quite a show if you ask for it tableside.) Small plates to accompany include a smooth chicken liver mousse with kumquat jam and fry bread, or silky beef heart tartare with apple pear, sesame and radish. Consider a savory New England Clam toast with bacon and leek oil. The standout cod tempura is a choice piece of fish skillfully cooked with a light batter and “secret” nori lining that amps up the flavor. There’s a burger, and larger, fancier (and also pricier) mains, such as duck breast with spiced honey and a 48 oz. Tomahawk steak for two ($120). For dessert, fluffy tres leches cake with cinnamon churro whipped cream does the trick.