Our Menu

“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

Live Shigoku Oyster (shuck to order) Moscato granité, apple, shallot, yuzu (シゴクオイスター)

| 1/2 dz $23.00
| 1 dz $46.00
| Caviar for $30.00

"Kaluga Imperial Caviar", Served with warm house potato chips and lemon crème fraîche

Tartare de thon rouge — avocado hummus, crispy capers, hijiki crisp, fermented Korean pickle(장아찌), sesame oil, yuzu, kataifi crisp, house tapioca chips. (本鮪と海藻のサラダ - a refined blend of Korean, Japanese, & Mediterranean Flavor

こんぶじめはまちのくるーど Kombu-cured Yellowtail, Kumquat, yuzu vinaigrette, togarashi, nori powder, fresh seaweed & micro herbs, fine imported extra virgin olive oil. (はまちクルード - crudo with subtle Japanese accents)

| Caviar for $30.00

Escargots de Bourgogne, French Burgundy style snails, Échiré butter, Dulse, shallot, parsley, served with crostini. Finished with white wine garlic butter and fresh parsley

Boulettes de Wagyu & Aubergine Tempura, Wagyu & pork meatballs with fennel-potato purée and basil pesto. Inspired by the traditional Chinese dish Zhò Qíehé (茄合), this elegant reimagining brings crispy tempura eggplant together with a tender wagyu meatball. a refined tribute to comfort and craft.

Macaron aux crevettes - a modern French reinterpretation of China's 멘보샤 Mántou Xiā (馒头虾), reimagined with chive-ginger shrimp mousseline and Peruvian aji sauce

Galettes de Crabe, True Maryland style Fresh lump north pole snow crab, herb breadcrumbs, wasabi beurre blanc. Perfect Marriage of American-French

| Caviar for $30.00

Barcelonian Gambas al ajillo - shrimp, confit garlic, shishito pepper, cherry tomato, Castelvetrano olives, smoke paprika, shrimp oil, fine imported extra virgin olive oil, served w/ tomato + garlic rubbed crostinis & garlic aioli. memory of “Camino de Santiago” 2012

Calamari Fritti, Crispy salt & pepper calamari tossed with ginger, garlic, jalapeño, and togarashi. Finished with Parmesan and served with lemon garlic aioli.

Puff pastry covered, chive, lobster meat & True House made Bisque

Caramelized onions, house-made beef marrow broth, Emmental cheese, served with crostini.

Roquefort blue cheese crumb & dressing, chive, crispy prosciutto, candied walnut, heirloom cherry tomato, egg mimosa, fresh cracked pepper

Burrata with seasonal citrus, bacon, radish, heirloom cherry tomatoes, and aged Modena balsamic reduction & fine imported extra virgin olive oil

A composed salad of 8 seaweed varieties, shrimp, cucumber, shallot. Finished with kumquat, sesame oil, and our signature house made fermented umeboshi korean mustard vinaigrette.

Available hand pick farmers market greens tempura daisy crown, roasted seaweed. delicately glazed with housemade white ponzu a refined citrus-soy vinaigrette with yuzu, kombu, and toasted sesame.

house made fresh tuxedo roll pasta, uni butter, fresh Santa Barbara Uni, clams, garlic, shallot, jalapeno, cherry tomatoes, water chestnut, pickled red onion, Uni Bottarga うにからすみ (karasumi)

house made fresh tuxedo roll pasta, champagne lobster sauce, 1/2 Australian lobster tail, heirloom cherry tomatoes, chive, parsley oil, parmesan tuile

pasta allo zuppa Scoglio, fresh extruded spaghetti clam, mussel, shrimp, scallop, calamari, garlic, white wine, onion, pepperoncino, tomato, bok choy, basil, bacon. chef’s memory of favorite pasta 1983 Hollywood

house made fresh tuxedo, Fresh pasta tossed in a refined rose sauce enriched with coconut milk, a touch of Tabasco. Sweet lump crab folded into the sauce, topped with a crispy fried soft shell crab, roasted coconut, and fresh basil.

| 2 Wagyu Meatballs $10.00 | 4 oz Cube Smoke Steak $10.00 | Shrimp $8.00

San Marzano tomato sauce with house made fresh extruded spaghetti, shiitake mushroom, pepperoncino, olives, heirloom cherry tomatoes, capers, zucchini, Parmigiano, mint, basil, house made fresh extruded spaghetti pasta, fine imported extra virgin olive oil.

house made fresh extruded spaghetti, 6 oz hanger steak, fresh cream, blue cheese, baby spinach, garlic, lemon zest. dehydrated moscato grapes, Pink pepper.

carnaroli rice, mushroom stock, king oyster, enoki, shimeji, wood ear, shitake, parmigiano, truffle oil, parmesan tuile

carnaroli rice, lobster stock, dehydrated heirloom cherry tomatoes, parmigiano, ½ Australian lobster tail, parsley oil, parmesan tuile

carnaroli rice, Korean Seaweed Soup base 미역국, dehydrated mussel, Fresh Santa Barbara Uni, beef, Korean Perilla oil 들기름, chive, hijiki crisp, Uni Bottarga うにからすみ. This dish began as a memory. A mother’s warmth, a bowl of miyeok-guk.

white wine ginger brine, roasted artichoke, kale, crispy lotus chip, wasabi-buerre blanc

| 5 oz Caviar $30.00

Bouillabaisen 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

| House Made Pasta $7.00

Coquilles Modernes, pan seared fresh U10 scallops, 4 cheese Gnocchi, sweet charred corn puree, lemon butter pan sauce, granny smith apple, crispy quinoa, crispy prosciutto, burnt onion powder, parsley oil

Le Steak au Poivre - Cold smoked 8 oz hanger steak seared in wagyu tallow, shoes string fries with truffle oil, parmesan, togarashi, pink peppercorn sauce

Côtes courtes de boeuf Cold smoked prime beef short rib then 48 hour sous vide then seared in wagyu tallow, whole prime bone in rib, potato fennel puree, white wine sautéed vegs, Korean Red wine galbi au jus (레드와인 갈비양념)

marocain carré d'agneau, New Zealand lamb rack marinaded with morrocan spices, rosemary, garlic, olive oil, fermented meyer lemon puree

Confit de Canard, 8-hr slow cooked whole duck leg in Duck Fat, Potato fennel puree, Sauteed vegetable medley, Blueberry orange gastrique, orange supreme

Entrecôte de Wagyu A5 du Japon Seared Kagoshima A5 Wagyu(鹿児島A5和牛), paired w/ maitake mushroom fricassée. Finished with Maldon sea salt, grated wasabi, and house Korean pickles. Authentic Japanese A5 Wagyu, celebrated for its exquisite marbling and luxuriously buttery texture. 6oz: $156 · 8oz: $188

vanilla bean custard, torched sugar crust, fresh seasonal berries

FONDANT AU CHOCOLAT & BAIES - French version of molten cakes, macerated berries, mint, vanilla ice cream

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

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

Deep fried Vanilla Ice Cream, Sara Lee Pound Cake, Berry & chocolate Coulis, Macerated Berries

Cassis, blackberry, and red-black currant all work in ripe combination across the juicy palate, with secondary notes of cooking spice, eucalyptus, and a hint of licorice. Shot 6 | Bottle 48