Jul 14

Jul 14 here's looking at you, koreatown.

here’s looking at you is from the same team as one of our favorite and most frequented brunch spots, all day baby. they shut down during the pandemic, but were able to re-open almost two years later aided by community crowd-funding efforts. and thank goodness! the food doesn’t really fit any particular genre or cuisine, they’re just doing damn tasty food, ridiculously good cocktails, and wonderful hospitality.

*baht exchange:* cantaloupe-infused old grand-dad bonded bourbon, riesling-lemongrass syrup, grapefruit bitters, angostura bitters; *botanica organica:* la luna mezcal, metiche salmiana mezcal, plantation pineapple rum, banana, wheatgrass syrup, fresno chili-infused sirop de canne, lime.

we finally made it in may of 2022. there was a bit of a wait for a table, and there wasn’t much of a waiting area inside, but luckily we got to enjoy our first round of cocktails outside.

i loved all the little design details and aesthetic of the menus, place settings and space overall. it’s easy to tell that a lot of thought and love was put into all aspects of this little resto.

*nowhereabouts:* cherry blossom-infused death’s door gin, mommenpop ruby grapefruit aperitif, cocchi american, dolin blanc; *irasshaimase!:* honeydew-infused capurro pisco, sake, wasabi-lychee shrub, ginger, yuzu, lemon, bitter truth cucumber bitters, mineragua, fish sauce.

*uni panna cotta*, tobiko, hijiki, wild rice.

*chicken liver,* mixed grape mostarda, black pepper, bub & grandma’s bread.

*frog’s legs,* salsa negra, scallions, lime, salt & pepper.

every dish was so unique. familiar and comforting in some aspects, but also always something that made us go oh! that’s interesting. i have never had that combination before so it’s surprising but i really, really like it.

*manila clams,* tonkotsu, chili oil, scallions, sesame.

it’s hard to say what was the highlight of the night - everything was so delicious and stood out! but man, we are a sucker for clams (or mussels) in a spicy, comforting broth with tasty bread to soak it all up. and there is little i love more in the world than mochi, so it might have to be the two dishes we closed out the meal with. what a delicious ride.