Intercrew's culinary ambition is led by
Executive Chef Erik Sun & Chef de Cuisine Johnny Tran, combining familiar dishes with refreshing new flavors.
Behind the bar is Executive Mixologist Julian Cox
serving up some of the best cocktails you'll find in California.
Intercrew also boasts an extensive wine menu for any occasion.
For the community
A space for Los Angelenos at large to dine and unwind, Intercrew immerses you in a complete dining experience.
Intercrew provides three dining rooms and bars,
private rooms and nooks, providing guests with a
transformative journey never before found in Koreatown.
Food as Conversation
Favorites from Our Menu
honey truffle gastrique, burrata, brioche, pistachio butter
Artisan Spring Salad18
candy stripped baby beets, hazelnut, radish, citrus supreme, toasted black sesame, cilantro vinaigrette
brulee blood orange supreme, ponzu, caper, wasabi, serrano, puff amaranth
Spicy Sichuan Fried Chicken21
chile de arbol, green onions, cilantro, Sichuan peppercorn
Leche de Tigre Cockels26
tiger milk, mirin, bonito flakes, sake, red onion, ginger, coconut milk
A5 Wagyu Olive Beef Nigiri37
kizami, chives, sel gris, nasturtium
Astrea Caviar Set115
hard-boiled sunshine eggs, red onions, chives, black pepper, whipped crème fraîche
Wagyu Bolognese (Spicy)24
dry-aged wagyu, tomatoes, garlic, pappardelle, 5 year aged parmigiana reggiano, calabrian chili
Uni and Duxelle Agnolotti24
uni, crème fraîche, chervil, dry-aged duck broth
Pan Roasted Dry-aged Duck Breast26
yukon gold mash, duck and garlic jus, mustard frill
catch of the day, black tiger prawn, littleneck clams, pork, soondubu paste
Australian Striploin Wagyu 12oz70
horseradish, romesco, bloomsdale spinach, wagyu fat herb basted
Japanese Wagyu Sando75
Japanese snow beef, shallot demi vinaigrette, roasted garlic aioli, gold flake
Wagyu Tomahawk 48ozMarket Price
romesco, horseradish cream, wagyu fat herb basted
Subscribe to Updates
*Powered by OpenTable