Open Market

"When in Koreatown, always duck into Open Market for breakfast. A big draw is the restaurant’s strong coffee, the milk bun OM breakfast sandwich satisfies. It’s made with a house-made sausage patty, cheddar cheese, fried egg, arugula, pickled fennel, harissa tomato jam, and a healthy smear of paprika aioli." - Eater Staff

"When LA residents talk about one of the best bites in the city, they are likely talking about the Normandie brisket sandwich. Chef Andrew Marco says the sandwich is based on Japanese broth flavors from the Yoshinoya chain and Philippe the Original’s signature French dip sandwich with provolone, mustard, mayo, ginger pickled radish, scallions, and a side of au jus for dipping or sipping." - Eater Staff

"Open Market is a hybrid cafe-corner store on the bottom floor of an office building in Koreatown that happens to serve food so good it’ll make you squeal. This counter-service spot is open for breakfast and lunch, serving things like lattes, pastries, salads, and one-of-a-kind sandwiches. From “Alhambra” Hainanese chicken salad to the “Mariposa," filled with al pastor oyster mushrooms, each one has a personality of its own. Our go-to order, the “Normandie,” is without a doubt, one of the single best brisket sandos in the city. It tastes like what would happen if a classic French dip and a smoked brisket flat had a baguette sandwich child. " - brant cox, nikko duren, sylvio martins

"Chef Wendy Zeng will be popping up at Open Market for dinner service on May 10, featuring dishes like crab tostada with mushroom aioli and fried capers, stuffed eggplant wrap, and scallop crudo with passionfruit coulis. The pop-up is first come, first serve." - Rebecca Roland

"The Kenmore is a uniquely Los Angeles sandwich that comes from two area natives — general manager Ralph Hsiao and chef Andrew Marco. ... The sandwich is assembled on two toasted slices of pain de mie, a light sandwich bread enriched with milk and butter, from bakery Out of Thin Air. It tastes astoundingly like kimbap, and the sandwich form is a welcome, and unexpected, interpretation." - Rebecca Roland