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Uni Cocktails, Plastic Kitsch at The Line's Pot Bar

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Photos by Matthew Kang

Last night Pot Bar soft opened in Koreatown in a rather expansive lobby and lounge space on the first floor of The Line Hotel. Tucked toward the back and right before the entrance to Roy Choi's impending POT restaurant, the bar, which officially debuts February 5, started an ambitious drink program helmed by Matthew Biancaniello, who's put some of his signature market-driven touches on the menu. The uni cocktail will likely get the most buzz, thanks to its signature ingredient of sea urchin roe mixed with tequila, lemon, nori, and cumin.

Design elements are a whimsical homage to L.A.'s wholesale district where knick-knacks, candy, pinatas and the like are sold in bustling street corners on the south eastern throes of Downtown. Think Mexican candies, army men, plastic sunglasses, lettered balloons, and patron saint candles. The rest of the room is quite large, spread out with circular, if a bit uncomfortable banquettes that will make for easy social drinking while mis-matched furniture is scattered along the edges. When the weather gets better, expect the picket fenced patio with bright seating to generate quite the hubbub along Wilshire Boulevard just outside.

Other intoxicants include custom-flavored soju, Long Island Iced Tea on tap, Hite on draft, and plenty of quality sipping spirits for those long nights in Ktown. Though there are more than a handful of places to grab a drink in the area, this bar will change the game from bottle service and soju to stirred tipple in crystalware.
·All The Line Hotel Coverage [~ELA~]