Roy Choi’s homonymously named POT restaurant stews at the back of the Line Hotel – serving sizzling platters and bubbling cauldrons filled with traditional Korean fare.
Choi, an American born Korean draws on his cultural heritage whilst espousing it with a Southern Californian aesthetic, which intends to abate patron’s munchies in a causally and kitschy cool environment: slurping pig intestines whilst wearing a flowery apron and cackling with friends over a spicy soundtrack of R&B remixes. Although, innards don’t saturate the menu thank god. A little pinch of ‘funk’ seems to be a more popular ingredient in most dishes.
The menu is printed like a newspaper with a geriatric Korean woman smoking a giant spliff on the front page, whilst inside, a colorful and graphic ‘hot-potch’ arrangement of dishes, littered with innuendos, capitalized words, punctuation, shouty text and 90s-esque font presents this spirited teen eatery as a youthful contender against the plethora of traditional older restaurants saturating Koreatown.
The hot pots come in three different sizes. We ordered the ‘Shorty,’ for ‘A few more than two’- a complex, deeply flavorsome stew of braised galbi, chestnuts, dates, taro scallions and sesame and a ‘Kush’ Salad: Asian greens tossed with radish, fruit and pine nuts and washed it all down with metal tumblers of complimentary barley tea, served from a canteen style plastic jug.
The menu is extensive with other banchan: dried, fermented, tender barbecued meats and a noodle dish of the day.
High or not, Pot did most definitely hit the spot.