Collaborating Los Angeles chefs bring you a singular dining experience--bringing together diverse but complementary culinary styles and informed by their shared love for California produce : Osaka-style pressed sushi from Gorumando, an oyster raw bar with kimchee cocktail sauce from Nick Montgomery, and a platter of seven delicacies from SOO N. Feast with us.
Shop our artist fair highlighting LA made products from LA based creative businesses:
EIGHTFOLD COFFEE, JACK'S GOODS, SI.ZIF SHOES, MT WASHINGTON POTTERY, BOTANICA WORKSHOP, RIMANKU TEXTILES, PAPER CHASE PRESS, GOLD COAST GOODS, YELLOW HOUSE HANDMADE, SOLSTICE CANYON, FUERTE OBJECT, SHOP NONNA
Receive exclusive gift bag featuring one of a kind items from our artists and vendors
first
Vegetable Dumplings
Platter of Seven Delicacies (칠절판)
second
Smoked Tasmanian Ocean Trout Battera
Vegan “Unagi” Battera
Cold Summer Noodles
Raw Oyster with Kimchi Cocktail Sauce
Grilled Pork Ribs with Gochu Jang and Apple Glaze
sides
Purple Rice
Marinated Eggs
Assorted Banchan
Tsukemono (seasonal pickles)
dessert
Sesame Miso Cookies
Matcha Orange Popsicles
COLD BREW BY EIGHTFOLD COFFEE
SOO N
SOO N is a new food concept grounded in both season and carefully curated menus with an on-going artistic engagement with all things culinary.
Saehee Cho conceptualizes food as a medium in the practice of art making and endeavors to make good that is as much about the process as it is about the plate.
Gorumando
Gorumando is a multimedia food company founded by Jeffrey Ozawa and Jaimie Lewis. Begun in Chicago in 2012 as an outlet for Jeffrey’s writing and Jaimie’s photography, in 2015 Gorumando was relaunched in Los Angeles as a boutique catering company. With unconventional backgrounds in modern literature and medieval history, Jeffrey and Jaimie approach food as a narrative medium to explore the intersection of traditional and contemporary cultures. Their current projects include reimagining the Japanese bento with California’s seasonal produce, and focusing on the translation and branding of international food products.
Nick Montgomery
Nick is originally from Alabama, where he began his culinary career in Frank Stitt’s Bottega Restaurant. From there, he made his way to New York City to work with Tien Ho and David Chang at Momofuku before leaving to join Joaquin Baca at The Brooklyn Star. The next stop was Paul Kahan’s Blackbird in Chicago before returning to New York City to open Montmartre. A couple of years later he ended up in Los Angeles.
Ruby Street
The Ruby Street, originally built as a church in 1895 in the heart of America’s original Arts and Crafts movement, has undergone a complete restoration. Located in a historically preserved neighborhood in Los Angeles, we are available for one-of-a-kind weddings, receptions, exhibitions, and private events
