Yang’s Kitchen

This is a bit of a late post, and we just wanted to say thank you for including us in The 25 Best Restaurants in Los Angeles Right Now 🙏🏼

Obviously there are many, many, deserving restaurants out there, and while we’re delighted to be on the list, we also wanted to give a huge shoutout to those who aren’t on the list - you keep doing you 💪🏼! LA is such a diverse city, even a ‘best 100 list’ would barely scratch the surface.

Thank you to our team, suppliers, partners, and all our supporters for making us who we are!

Ending Note:
While I don’t want to speak for anybody else on this list - not all is well and rosy in restaurant-land. Being on this list doesn’t necessarily mean our restaurant is a financially sustainable powerhouse. Things have gotten incredibly difficult in the past few years and we’re still trying to figure things out to this day.

I’m putting this out there for a few reasons:

-I don’t want any young chefs or restauranteurs to make any assumptions about our financial success.

-I wanted to put this out there as an open call to other owners and chefs to reach out and chat if you have similar struggles, or if you have potential ideas for the future of the industry.

-Lastly, I want those who dine at restaurants to know that yes, restaurant owners understand that restaurants are getting to be perhaps too expensive to eat out at, but it’s out of survival and necessity, and not out of greed. Many, many more restaurants are on the brink of closing, and quite frankly I’m not sure if any of us independent restaurant owners have answers.

😮‍💨, thanks for listening if you made it this far ✌🏼

Save the date! is taking over our wine list on Friday 8/30 🍷!

Wine runs in Ryan’s veins, as he’s been in the family business his entire life

He ventured out onto his own in 2019 to start Farm Cottage and did so with spectacular results. Most of his wines are from the Santa Cruz Mountains, and they’re fun, fresh, and serious wines that are well farmed and thoughtfully made — the kinds of wines we can get behind 😎

We’ll be offering 3oz & 5oz pours, bottles, flights, and bottles to take home. Ryan himself will be in the house pouring and chatting all things wine.

Reservations available on Yelp, see you soon!

I didn’t ever think we’d put a Mango Sago on our menu, but that all changed after we tasted mangos 🥭 (grown locally in Mecca, CA!).

They’re wildly delicious, like the best mangos from Asia or elsewhere. They also have a relatively short growing season, so when they’re here, you gotta eat as much as possible 🙇🏻‍♂️.

We also have the perfect pairing in our housemade melon sorbet 🍈, which acts as a complementary flavor to enhance the overall experience. Make no mistake, the mango is the star of the show here.

Mangos are only in season for a few more weeks — in other words, come get this dessert while you can! Move over brat summer! It’s officially Mango Sago summer 🥭👑! (Only available for dinner service for now).

(Ps thanks for helping us source and deliver these beauts)

Our special wine lineup for this week (Thu, Fri, Sat, Sun dinner)!

One of the great things about wine is that price doesn’t necessarily dictate how good or bad a wine is. Some expensive wines can be more like limited collectibles rather than ‘top ranked’ wines — on the flip side, there are plenty of great values to be found if you know where to look!

This week we have three similarly (and very reasonably) priced wines that are delicious as they are unique. Come try them out with our food!

SWIPE➡️ to see the lineup!

The Cha Siu McRib is coming 🔜

August 5th and 19th during Burger Night

Reservations available on Yelp!

Supplies will be limited and we may sell out during the night. Please leave a note on your reservation letting us know how many McRibs you’d like for your party and we will do our best to accommodate (max 1 McRib per guest, please)! We cannot guarantee McRibs through DMs or comments. We will do our best to have some available for walk-ins, depending on the turnout. Thanks and see you soon!

🍷 will be at the restaurant pouring their wines during dinner service this Saturday 7/27!!!

Giornata specializes in wines made from Italian grapes in Paso Robles. The wines are delicious and will make you rethink what Californian Italian wines can taste like! We chose a few different wines that we think will go best with our food.

Come by, try the wines out, or buy some bottles to-go. Reservations on Yelp!, or just walk-in! We open til 10pm on Saturdays so feel free to swing by for an after dinner drink as well! See you there!

Thanks for helping us make this happen!

🙏🏼 🦐

Steve built a freaking prawn farm in the middle of Los Angeles, and demonstrated his concept with remarkable results – but it wasn’t without hardship.

As a producer who is trying to create an ethical, sustainable, additive free product, how do you compete with cheaper labor overseas? How do you compete with mass industrial farming practices? The answer is, you can’t, until you can.

received feedback from many that their prawns were too expensive, and that the flavor didn’t compare to that of wild prawns/shrimp – and guess what? We didn’t care. We stood behind Steve’s vision of feeding the world a better product, and so did many other restaurants.

picked up so many incredible restaurants as customers so quickly because its mission is special. It was an amazing feeling when we cooked at the recent event with , , & , because we knew we were all there for the same reason.

will be turning the page to their next chapter as they continue fighting to make their vision reality. They will be shutting down operations until they relaunch, and consequently, we won’t have their prawns to serve anymore in a few weeks. Wishing Steve & team the best! Thank you Martin for always delivering!

Our special wine lineup for this week: Fri, Sat, Sun dinner!

We’ll be serving a dry, razor-sharp Riesling from Rheingau, Germany, a textural, qvevri aged orange from Hungary 🏺, and a fun, but clean chilled red from Serbia that evokes tomato water 🍅.

Despite some of the playful labels, these wines all display a unique expression of their vineyards. Like a book, you shouldn’t judge a wine by its cover 😀!

SWIPE➡️ to see the lineup!

New Summer Dish 🌞 (dinner only for now)
Tofu ‘Caprese’ 🍅

We wanted to add more vegan dishes to our menu so we made our own ‘mozzarella/burrata’ tofu with soymilk. Our goal was to make the tofu eat a bit chewy and pillowy like the cheese, and so we made the tofu with the Japanese kuzu method instead of using nigari. It took a bit of effort, but we think you’ll really enjoy it 😃.

We pair the tofu with in-season sungold cherry tomatoes from the farmers market (via ), some super premium finishing vinegars and oils — Iio Jozo Sweet Potato Vinegar and Golden Sesame Oil (via ), and finally shiso. It’s a fun way of taking Cali-Italian cuisine and making it Asian at the same time.

We know that another MajorChef made this dish a long time ago 🤭, and admittedly we were inspired by it, but in the end, we’re happy that we’re able to make it unique to who we are. It’s all a part of the natural evolutionary process of cuisine 🍽️!

Shoutout to all the farmers we work with, and also the people who bring the farms to us! 👨‍🌾🧑‍🌾🚐🥕🥦🌽🍅🫛🍒🍓🍇🍑🍊🍋🥑

It can take a lot of work to work with smaller farmers but it’s been well worth it in our minds. By supporting family owned farms, we (& YOU!) support people who are passionate and take pride in their work, and we help them to continue to provide for their families.

Not to mention that the produce, and therefore our food, tastes so much better because of it (and, is healthier, and more sustainable)!
🌿🌎

.la_ and many more

Hope you all had a great 4th of July!

Here’s the special wine lineup for this weekend — we’re pouring some really special Californian wines this weekend!

European wines definitely set the gold standard, but don’t count out what’s happening over here in California.

Californian winemakers are gaining more and more knowledge and experience when it comes to farming and winemaking, and we’re proud to serve these wines right up there next to the European wines on our list.

Jordan always thought that we should serve more domestic wines as it matches up with the ethos of our food, and we are really making progress in doing so. It just makes sense, AND the wines taste great as well! Following the ethos that we source our ingredients by, the domestic wines we carry all follow organic/biodynamic/regenerative/sustainable practices.

See you soon!

SWIPE➡️ to see the lineup

Hi 👋🏼! We’ll be closing all day on Thursday July 4th to give our team a much needed break.

While the 4th of July is usually a wonderful day to celebrate the anniversary of our nations’ Independence Day, I can’t help but feel that things are a bit different this time around.

Mankind has sacrificed so much to get to where we are, in hopes of continually making the world a better place. While there’s been plenty of reason for despair, there’s also been just as much progress to celebrate.

Let us not forget this as we head into this Independence Day on the heel of the most recent SCOTUS decisions. We must stand up for, and vote for the values we believe in, and continue to move humanity forward.

🇺🇸

We’ll be serving another amazing lineup of wine this weekend (Fri, Sat, Sun for dinner)!

First up, a refreshing and complex pét-nat of Aligoté 🍾 from Burgundy! You don’t see pét-nat and Burgundy in the same sentence often, and this is a real tasty one, bringing the fun and freshness of pét-nat, but also the complexity and seriousness of champagne!

The white we’re pouring is a stunning Furmint made by a top notch from Hungary! Beautiful and refined - you’ll be wondering why you aren’t drinking more wines from Hungary!

Lastly, the red we’re serving is a stellar expression of Gamay. Complex enough to hold its own with dinner, yet fruity and fresh enough to be enjoyable in this summer weather 🍇🍷🌞!

SWIPE ➡️ to see the lineup!

In case you didn’t know, we have Burger Nights on the first and third Mondays of every month! 🍔🍷

We feature a different rotating burger each month, as well as other specials, including incredible oyster and wine deals.

The next ‘burger’ is still a secret for now but wait til you see what we come up with! Reservations now available on Yelp! and we also accept walk-ins all night. See you soon!

Thank you for the awesome flyer 😎

It’s finally heating up in sunny LA ☀️ and this is what you want to be drinking right now! And just for this week only, we’re pouring our special wines Thursday, Friday, and Saturday night! (The reason is because we got some folks out of town on Sunday)

See you soon! 🍷

SWIPE➡️ to see the lineup!

🍷For Father’s Day weekend, we’ll be pouring these two special wines - both incredible wines from Spain 🇪🇸

is pushing the boundaries of xarel.lo, usually just known as one of the grapes blended into cava. He farms the grapes and makes the wines as meticulously as vignerons from Burgundy do, propelling xarel.lo and Spanish wine to new heights.

on the other hand, is one of the bastions of old world Rioja. An old school wine still made in old school ways, its quality never teetering. Viña Tondonia is one of the most classic red Rioja wines and the wines are still revered to this day. Rumor has it that will be pouring the wine out of magnums on Sunday evening 😎.

To top it off, we’re offering both of these wines at incredible prices! Some people might think we’re crazy, but our priority has always been to share and to let more people taste the wines. See you soon!!

SWIPE ➡️ to see the lineup!

We’re launching a new steak set for dinner later this weekend in honor of Father’s Day — a 20 oz. , pasture raised ribeye steak, slow cooked in beef tallow (thanks .and.essentials), and served with a mouth coating red wine mushroom demi-glace 🤤. ‘Nuff said til you come try it for yourself 😎

🥩🍄‍🟫🍷🤠

Jordan’s wine picks for the weekend!

Come by and try some special wines! We bet not many other people are pouring these wines by the glass (and definitely not at the price we’re pouring them at 😎)!

Reservations available on Yelp! See you soon!

SWIPE ➡️ to see the lineup

Here’s a sneak peak of our special burger for the month of June, by

Will’s Brie Burger 🍔
milk bread sesame bun, pasture raised American wagyu patty, Trillium (triple cream cheese inspired by Brie), shallot marmalade, mushroom aioli, whole grain mustard, & served with a side of cornichons to keep you coming back between each bite!

A burger that evokes the best of a charcuterie platter and a quick trip to 🇫🇷 in your mouth.

Reservations available on Yelp! Walk-ins welcome!

We’re back with special wine weekends with Jordan 🍷🥂!

We’re featuring some incredible, great bang for your buck wines this weekend, including a dry Riesling from the Mosel, a skin contact Chardonnay from Napa Valley, and a delicious Pinot Noir from Sonoma.

We’ll be serving these wines Friday, Saturday, and Sunday for dinner so come through! Reservations encouraged but not required. See you soon!

SWIPE➡️ to see the lineup!

It’s that time again… 🍔🍷✨ — Burger Night on Monday 6/3 from 5:00-9:00pm!!!

Big shout out to our very own for the rockin’ new flyer!!!

Another special burger by , fried chicken, great 🍾 & 🦪 deals, and more!!!

Reservations available now on Yelp! Walk-ins are also encouraged!!! See you soon!

This week we’re pouring TWO✌🏼vintages of an incredibly special, aged Grüner Veltliner from ! The website describes it better than any of us can, so for this post I shall defer to the experts:

“Today’s wine is an Austrian Grüner Veltliner, though it has very little to do with what you might think of as Grüner Veltliner.

The near decade in barrel has transformed this wine into something else, something more. Grüner Veltliner, often bulky or unwieldy, has, here, become elegant, perhaps not lean but lithe, glossy and airy, nearly levitating and alive. This is Grüner at its most perfumed, sweet apples and pears, nearly caramelized while also mineral – there is that woolly sweetness that shows in Chenin Blancs with some age.

There is just no way to reproduce the effects of such extended barrel aging. And there are few precedents for this kind of wine, for this extended an elevage. The only one that comes to mind immediately, are the revered and mystical “Vinothek” bottlings of Nikolaihof – wines that, we might add, command prices of $150-$200+ a bottle.”

“To me, these wines speak of an older Austria, a more rustic and subtle Austrian wine: Two of the current releases clock in at 12% abv or less. These are among the most ethereal Grüners I have ever had – they feel like mineral water filtered through earth, with fresh garden herbs and plenty of waxy citrus. They are haunting beauties, literally, from another time.”

We only have a few bottles of each and we’ll probably sell out early in the weekend, so come by and try some for yourself when you can!

Wow time flies!!! Hot off of Mother’s Day we’re having our second burger night of May on 5/20 🍔🍷!!!

We’ll be serving David’s delicious ‘Pilipino’ Pork Burger and Cornmeal fried chicken, along with oyster and wine specials, and more!!!

Reservations now available on Yelp — see you soon!!!

Come celebrate Mother’s Day with us tomorrow 💐!

For brunch, we’ll be bringing back our special Cold Crab Noodles with yuzu kosho dressing, cherry tomatoes, sliced onion, cucumbers, scallion, cilantro, and sesame 🦀. Unfortunately, we don’t take reservations for brunch so join the waitlist as soon as you can and we’ll do our best to serve as many of you as we can!

For dinner, we’ll be offering our seasonal specials including Cantonese Style Steamed Fish, Scallops & Asparagus, & more. Dinner reservations are almost all booked up, but we’ll do our best to accommodate as we can!!

💞

Next Burger Night — Monday 5/6! 🍔🍗🍷

Our blue cornmeal fried chicken will return for the next two burger nights, and we will be serving David’s Filipino inspired pork burger as our special burger for the month of May!

Special deals on wine and oysters per usual!

Reservations now available on Yelp!

See you soon!!!

This weekends’ special wine lineup!

Every week we pick different bottles from our bottle list and serve them by the glass so that you can try different wines without committing to a whole bottle.

In our opinion, it’s a wonderful way to taste some amazing wines that you wouldn’t normally see on a by the glass list!

We taste almost all the wines we purchase, so you can trust that we’re selecting wines that we know are good and that go well with our food (the only wines we don’t taste are the ones that are so limited that our reps can’t even let us taste them! 🤐).

See you soon!

SWIPE➡️ to see the lineup!

🍀 If any of you remember this special from 2022, we’ll be serving it tomorrow during brunch for St. Patty’s Day!

We made our own corned beef with cheeks, and are serving it with grilled cabbage (braised in the corned beef liquid), hash brown, two farm fresh eggs your way, and horseradish mustard!

First come, first served, limited quantities! See you soon! 😋😋

Another great lineup for this weekend! This time we’re also trying something new and serving a very special vermouth!

generously gifted us a bottle last year for Christmas and we couldn’t believe how delicious the vermouth was.

We’re also featuring some other really tasty wines, so come check it out!

Lastly, a reminder that we’ll be open til 10pm on Fridays and Saturdays, so feel free to swing by for an after dinner snack and drink! See you soon!

SWIPE➡️ to see the lineup!

Today towards the end of the farmers market, Ronnie from insisted that I take the rest of his Calamansi, a sour citrus fruit native to the Philippines.

Calamansi limes are small and sour, and honestly I didn’t want to take the Calamansi because I didn’t know what we’d do with them. I asked Ronnie what would happen to them if I didn’t take them and he simply said that he would have to toss or donate them (which he probably tried to do already).

I knew that dealing with the Calamansi would be tedious, but I felt responsible for not letting his hard work go to waste, and so we decided to make a Calamansi soda special for tomorrow, Monday 3/11.

Is it even worth it?

Making this soda wasn’t a business decision; it took a good few hours for us to process just half the Calamansi. We juiced the Calamansi and then made a syrup with the leftover carcasses (thanks for technique).

It’s not something I hope to make again. It’s not something that will make regular occurrences on the menu. But if Ronnie (or any farmer) calls on us to prevent their hard work from going to waste, we’ll try our best.

Please come and try it! Who knows if we’ll ever make it again. It’s a precious moment in a cup, and we can only appreciate that it happened.

And for all this talk, I apologize for not taking more photos of the process and final product 😅

Good news! We are expanding our dinner hours on Friday and Saturday nights to 10:00pm! 🕚

Hopefully this gives everybody a little more time to drive over to humble Alhambra 😇.

Feel free to stop by for an after dinner drink/snack! Or a ‘bang bang’, as the kids like to say nowadays… SEE YOU SOON!