The Mulberry

The open kitchen on Sawtelle is screened behind a patchwork of clear and colored glass modeled on pojagi, with marble tables, leather banquettes and mid-century Korean photographs filling the rest of the room. David Lee and Jennifer Chon cooked in New York and Asia for fifteen years before opening it, and their Korean American menu runs to braised black cod with radish, a stone pot of bibimbap under steak tartare, and a burger with pickled peppers and horseradish aioli. Reservations drop three weeks ahead, though tables are held back each night for walk-ins.