"This restaurant and wine bar in Koreatown charms from its intimate dining room where marble tables are topped with candles and flowers. The vegetarian menu displays both Korean and Mexican influences in dishes like breaded, deep-fried oyster mushrooms with a gochujang dipping sauce and fried squash blossoms filled with fully vegan macadamia ricotta, served on a bed of a pumpkin seed sauce." - MICHELIN Guide