Chef Josiah Citrin's dining room at the über-cool Line Hotel in Koreatown has a distinct feel. Showcasing a pitched glass roof, thicket of plants and plush seating, this space boasts a conservatory feel, but it's unquestionably an urban jungle inside, thanks to a crowd of buzzy diners debating what to pick from the delightfully tempting menu.
Two winning selections include a meaty duck ragout tagliatelle tossed with a dusting of pistachios and pecorino, and perfect Parker House rolls accompanied by an array of spreads, such as cashew-arugula pesto. A sumptuous stew of Caledonian shrimp and heirloom beans is an earthy delight—not unlike the dreamy brown butter-pear tart served with lemongrass ice cream.- MICHELIN guide inspectors
Work in progress.