Reservations Strongly Encouraged
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 Chicken26
chile de arbol, green onions, cilantro, Sichuan peppercorn
Leche de Tigre Cockels & Mussels29
tiger milk, mirin, bonito flakes, sake, red onion, ginger, coconut milk
A5 Wagyu Sendai Nigiri35
kizami, chives, slegris, nasturtium
Astrea Caviar Set145
hard-boiled sunshine eggs, red onions, chives, black pepper, whipped crème fraîche
Wagyu Bolognese (Spicy)28
dry-aged wagyu, tomatoes, garlic, pappardelle, 5 year aged parmigiana reggiano, calabrian chili
Uni and Duxelle Agnolotti28
uni, crème fraîche, chervil, dry-aged duck broth
Pan Roasted Dry-aged Duck Breast29
yukon gold mash, duck and garlic jus, mustard frill
catch of the day, black tiger prawn, littleneck clams, pork, soondubu paste
Australian Ribeye Wagyu 12oz115
horseradish, romesco, bloomsdale spinach, wagyu fat herb basted
Australian wagyu 6oz, Japanese Hida 2oz, wagyu fat herb basted
Australian Wagyu Tomahawk290
romesco, horseradish cream, wagyu fat herb basted
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