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This Meaty New DTLA Restaurant Puts the Focus on Off Cuts

Hock + Hoof is after the more adventurous eaters

Hock Hoof
Tripe and tendon from Hock + Hoof
Courtesy Hock + Hoof
Farley Elliott is the Senior Editor at Eater LA and the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks. He covers restaurants in every form, from breaking news to the culture, people, and history that surrounds LA's dining landscape.

Get ready for a funky new Downtown restaurant called Hock + Hoof, opening soon in the former Tabachines space. The idea is simple: a French-Asian menu full of off cuts of beef and pork, alongside mainstays like steak and seafood.

As the name Hock + Hoof might suggest, this is a place for dishes like pig trotter served with agedashi tofu, or trip and tendon with gochujang, avocado, and rice cakes. There’s also Hokkaido scallops, a large-format cowboy steak with pommes aligot, and a brunch that includes french toast, braised beef tongue, waffles, and more. There will also be a full bar and a happy hour when things get up and running.

Hock + Hoof is the work of partners Kat Hu and Justin Yi. Hu is a Le Cordon Bleu grad who worked as a sous chef at Cafe Pinot before jumping to Roots & Rye in San Jose as chef de cuisine. Yi is a former Patina Group sous who has also spent time at Roots & Rye, and consulted on projects in South America. There’s no firm date for Hock + Hoof’s opening just yet, but look for something in a month or so.

Hock + Hoof
517 S. Spring St.
Los Angeles, CA