Our Menu

1/2 dz $23.00 | 1 dz $46.00
Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu.
Add Caviar for $36.00

"Kaluga Imperial Caviar", Served warm with house-made potato chips & lemon crème fraîche.

Tartare de Thon Rouge - avocado hummus, crispy capers, sesame oil, yuzu, kataifi crisp, Served w/ tapioca chips.
Add Caviar for $36.00

Crudo di Ricciola - kombu-cured yellowtail, yuzu vinaigrette, togarashi, nori powder, micro herbs & premium extra virgin olive oil.
Add Caviar for $36.00

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini.

Boulettes de Wagyu & Aubergine Tempura, Wagyu beef, veal, pork blend meatballs, fennel-potato purée & basil pesto, served with criispy tempura eggplant.

Small $19.00 | Large $35.00
24-hour sous vide pork belly, house pickles, honey dijon vinaigrette, fresh lettuce wraps.

Barcelonian Gambas al ajillo - confit garlic, shishito pepper, cherry tomato, olives, smoke paprika, served Aïoli Provençal, Chef's memory of "Camino de Santiago" 2012

Scallop and shrimp dynamite with KEWPIE tobiko cream, served over rice in an abalone shell. Chef's childhood memory of "Japanese-American Cuisine"

Galettes de Crabe, True Maryland style Fresh jumbo lump crab, wasabi buerre blanc.

Calamari Fritti, Crispy Calamari Fritti, garlic, shaved ginger, jalapeño, and Shichimi.

New England Style, Fresh Clams, Smoked Bacon, Yukon Gold Potato, Slow-Simmered Broth, House Croutons.

Soupe à l'oignon - 18 h Caramelized Onion, House Bone Broth, Emmental Gratin.

Le Jardin d'Artichaut Sauvage - Seasonal Market Greens, Yuzu Ponzu Vinaigrette, Tempura Crown Daisy, Black Sesame Soil.

Salade d'algues aux crevettes - Assorted Seaweed, Poached Shrimp, Citrus Soy Vinaigrette.

Mint & basil Infused Watermelon, feta, candied walnuts, balsamic reduction.

Salade de vinaigrette au fromage Roquefort - Roquefort, Candied Walnut, prosciutto, Egg Mimosa.

Santa Barbara uni and clam in a rich uni butter sauce with housemade tuxedo pasta top with Uni Bottarga うにからすみ (karasumi).

Lobster tail with housemade tuxedo pasta in a silky champagne lobster sauce.

Pasta allo zuppa Scoglio, fresh extruded Picci in a rich seafood brodo with clams, mussels, shrimp, and scallops. Chef's memory of favorite pasta 1983 Hollywood.

Housemade tuxedo pasta in a light coconut rose sauce with sweet crab and crispy soft shell crab.

2 Wagyu Meatballs $10.00 | Shrimp $8.00
House-made San Marzano tomato sauce, olives, capers, pepperoncino, anchovy, fresh extruded spaghetti.

Yumepirika Japanese premium rice, mushroom stock, mushroom medely, Parmigiano, truffle oil, parmesan tuile.

Yumepirika Japanese premium rice, lobster stock, heirloom cherry tomatoes, 1/2 Australian lobster tail, parmesan tuile.

Paella de Mariscos Andaluza - Yumepirika Japanese premium rice, kimchi, Calabrian sausage, shrimp, clams, mussels, calamari, smoked paprika & Aioli Provençal.

Légine australe patagonian toothfish, white wine ginger brine, roasted artichoke, wasabi-buerre blanc.
Add 0.5 oz Caviar $30.00

Coquilles Modernes, U10 scallops, cheese gnocchi, sweet corn purée, bacon bites, lemon brown butter.

Bouillabaissen pan seared Sea scallop, shrimp, 1/2 lobster tail, calamari, cod, clam, mussel, crispy soft shell crab, and French tomato base broth served with Fregula.

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide, House Multi Grain Pilaf, Korean Red wine galbi au jus (레드와인 갈비양념).

Le Steak au Poivre - cold hanger steak, truffle fries, pink peppercorn sauce.

Marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, Potato fennel puree, Svegetable medley, meyer lemon puree.

Steak de à l'Umami (旨味 デンバーステーキ) 8 oz Flat iron steak, marinated in house umami tare. and whipped horseradish cream.

6 oz $156.00 | 8 oz $188.00
Entrecôte de Wagyu A5 du Japon Kagoshima A5 Wagyu(鹿児島 A5和牛), maitake mushroom fricassée, fresh wasabi.

Vanilla bean custard, torched sugar crust, fresh seasonal berries.

TARTA DE QUESO - served with fresh seasonal berries, berry coulis, whipped cream, vanilla crumble, a warm memory of "Camino de Santiago" 2012

FONDANT AU CHOCOLAT & BAIES - French version of molten cakes, macerated berries, mint, vanilla ice cream.
Please allow for 15 minute cooking time.

Coconut and vanilla infused panna cotta, fresh berries, crispy coconut, vanilla crumble.

“The smell of oil in the kitchen meant one thing—Mom was making Menbosha.”

I still remember those nights.
The scent of frying oil would drift down the hallway,
and I'd know: Menbosha night.

My mother would press shrimp paste between two slices of white bread,
cut them into perfect squares, and fry them until they turned golden and crisp.

I'd burn my fingers grabbing one too early,
but that first bite—hot, crunchy, soft in the middle—
it always felt like home.



My Shrimp Macaron is a tribute to that memory.
But instead of nostalgia alone, I brought refinement.
The bread is now a thin sourdough crisp,
the shrimp turned into mousseline.
And instead of soy sauce or ketchup,
I serve it with Peruvian aji amarillo—a bright, citrusy contrast that cuts the richness and wakes up the palate.



This isn’t just a reimagined appetizer.
It’s my way of honoring a childhood flavor while letting it grow up with me.
A memory turned into a bite-sized story.



— Chef Andrew Joo

This dish isn’t just a recipe, it’s a timeline of memory, culture, and years of technique layered onto one plate.



As a child, I remember my grandmother’s Korean-style braised short ribs. The sweetness, the slow-cooked tenderness, the quiet ritual of sharing—it taught me early that food is a language of care.


Later in life, I fell for the deep smokiness of American BBQ. Then came French cuisine—with its structure, its patience, its reverence for time—especially in dishes like Boeuf Bourguignon.



My short rib brings all three of those worlds together. A prime bone-in short rib is gently cold-smoked, then sous-vide for 48 hours until it yields with the touch of a fork. The finished cut is set proudly back atop its own bone, resting on a bed of warm fennel-scented potato purée.



On the top of the fennel potato purée, white wine–butter–sautéed seasonal vegetables add aromatic contrast and delicate brightness to the dish.



The sauce? A personal creation: sweet soy-braised flavors inspired by Korean galbi, slowly reduced with red wine to form a glaze that bridges East and West with warmth and intensity.



It’s not fusion. It’s memory, technique, and comfort—built slowly and plated with purpose.



— Chef Andrew Joo

This isn’t a dish I learned. It’s one I remembered—and rebuilt.

I first had this pasta when I was in middle school, at an old Italian restaurant tucked between Koreatown and Hollywood in Los Angeles. The leather booths were worn. The kitchen smelled like garlic and wine. The pasta wasn’t plated neatly—it came in a bowl, soaking in broth, rich with the taste of the sea and something smoky I couldn’t name at the time.

That place is long gone. The flavor faded, too—until I realized no one else was serving it. For years, I searched for that same bowl of comfort. Every time I thought I found it, I was disappointed. So I decided to stop searching—and start recreating.

I started with manila clams, littleneck clams, white wine and bacon—the pieces I now recognize as the base of that memory. Then came the broth—made not to coat the pasta, but to surround it.

The pasta itself is pici, extruded by hand using a 100-year-old Italian press. It’s rustic, chewy, and unapologetically soulful.

It’s not about looking back. It’s about bringing something back—a taste, a memory, a feeling—and offering it, humbly, one bowl at a time.

— Chef Andrew Joo

"I have always admired the way great chefs like Michel Bras, Alain Passard, and Martín Berasategui elevate the humble salad into an art form. But my own story is different.”

Growing up in Korea, surrounded by mountains and fresh fields, I was fortunate to taste an incredible variety of vegetables—wild greens, roots, herbs—that shaped my palate long before I became a chef. Those memories never left me.

Today, at The Wild Artichoke, this salad is my way of honoring both worlds: the finesse of French culinary masters and the honest, soulful flavors of my Korean upbringing.

Every leaf and herb you see here is grown specially for us by dedicated farmers I met at local farmers’ markets. They cultivate just for our restaurant, so that each guest receives something personal, fresh, and alive with flavor.

This isn’t just a salad. It is a dialogue between nature and craft, memory and technique—one that invites you to slow down, savor, and discover beauty in simplicity

- Chef Andrew