Commissary Provides a Unique Vegetable-Based Dining Experience
Located at the Line Hotel in the heart of Los Angeles’ Koreatown, Commissary represents the fourth and final restaurant concept from chef Roy Choi. Nestled comfortably inside a beautiful glass greenhouse, Commissary focuses primarily on dishes involving fruits and vegetables, but falls short of calling itself an actual vegetarian restaurant. Like many of Roy Choi’s other establishments in the Los Angeles area, Commissary uses locally sourced ingredients and pays tribute to people and families working on the farms. One of the most unique aspects of Commissary is the menu, which includes simple, hand-drawn pictures of vegetables and other items in each dish. Guests have the opportunity to match vegetables and sauces or select from dishes such as radishes with butter, grilled corn with crushed red chili pepper, and grilled radicchio and romaine with bacon. The drink menu is crafted by Matt Biancaniello, who uses fruit and vegetable inspirations to create cocktails such as “gin and juice” with fresh carrot, watermelon, beet, or apple juice.
