Kogi chef Roy Choi opens up to LAmag about his contributions to The Line Hotel. On partnering with The Sydell Group Choi says, "They approached me, and I turned them down twice—so I guess the third time's the charm … I hope people know that because I'm involved they're not going to ever feel out of place like they might at some hotels. They're always going to be welcome …" Choi also shares details on his upstairs "produce garden restaurant" The Commissary and, with regard to POT adds, "There are people in Koreatown that eat at the same restaurant three times a week. I want POT to be like that." [LAmag]
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