Los Angeles’ vibrant culinary scene continues to evolve, and a new establishment is quickly gaining attention for its innovative approach to Korean cuisine. Yi Cha, a modern Korean gastropub in Highland Park, is the realization of chef Debbie Lee’s long-held vision, blending her personal history with a contemporary dining experience. After years of planning and a successful pop-up run, Yi Cha officially opened its doors on October 30, 2025, offering a unique take on Korean American pub fare and inventive cocktails.
Lee’s culinary journey is a compelling story of perseverance and passion. She first made a name for herself in 2010 with Ahn Joo, a Korean food truck serving early versions of now-signature dishes like K-town nachos and Korean fried chicken. Her ambition extended beyond the mobile kitchen, as she competed on the Food Network’s The Next Food Network Star in 2009 and later published the cookbook Seoultown Kitchen in 2011. During the COVID-19 pandemic, Lee continued to nourish her community, preparing takeout Korean food while based in South Orange County. The dream of a brick-and-mortar restaurant persisted, and after returning to Los Angeles in 2021, she set her sights on creating a space that truly reflected her heritage and culinary identity. As she told Eater in 2023, she wanted a place “representative of who I am, my heritage and ancestry, and I seek to be in a really great community.”
A Gastropub Rooted in Heritage
Yi Cha, meaning “second round” in Korean, is more than just a restaurant. it’s a deeply personal expression of Lee’s upbringing and experiences. The menu reflects a fusion of her Northern Korean heritage and Southern upbringing, alongside decades spent immersed in the Los Angeles food scene. A key element of this heritage is evident in the preparation of kimchi, which at Yi Cha is made with salt and shrimp, a Northern Korean tradition distinct from the fish-and-oyster style common in the south. This subtle but significant detail speaks to Lee’s commitment to honoring her roots while forging a new culinary path.
The restaurant’s ambiance and menu are designed to encourage a convivial atmosphere, reminiscent of the Korean “pochas” – informal gathering places where compact snacking dishes (anju) are served with soju and beer. This spirit of sharing and community is central to the Yi Cha experience. The menu is thoughtfully divided into sections – bar bites, small plates, medium plates, and large plates – offering a range of options for diners to explore and share. The Ahn-Joo platter, a nostalgic nod to her food truck days, provides a sampling of the bar bites, allowing guests to experience a taste of Lee’s early culinary creations.
Innovative Dishes and Collaborative Creations
Yi Cha’s menu is a testament to Lee’s creativity and willingness to experiment. The KFC (Korean fried chicken) wings, served with gloves for a hands-on experience, are a popular choice, as is the gamjatang – or “hangover stew,” as Lee affectionately calls it – perfect for sharing with a group. The menu also features unexpected yet harmonious combinations, such as the mandu lumpia ssam style, a collaboration with her Filipino-American sous chef. This dish beautifully blends Lee’s family’s pork and shrimp filling with her chef’s preparation techniques, finished with a vibrant yuja cha chile sauce.
Beyond the traditional Korean flavors, Yi Cha also incorporates modern culinary techniques and presentations. The hyper-fresh chopped sashimi salad, featuring gochugaru lime yellowtail, perilla-cured salmon, and scorched rice croutons, is a prime example of this innovative approach. Even seemingly simple dishes, like the fried Asian sweet potato pie with pear crème fraîche and chile peanut brittle, have a compelling backstory. Lee revealed that the pie was born out of frustration with McDonald’s decision to switch to baked sweet potato pies, and it’s a recipe she’s been perfecting for over 16 years.
A Cocktail Program to Complement the Cuisine
Yi Cha’s culinary offerings are complemented by a carefully curated cocktail program featuring Korean spirits and inventive mixes. The bar serves a range of drinks designed to pair perfectly with the food, enhancing the overall dining experience. The “Pick Me Up” cocktail, for example, is a testament to the bar’s creativity, offering a unique and flavorful accompaniment to the Korean-inspired dishes.
A Warm Reception and a Dedicated Following
Yi Cha has quickly garnered a loyal following since its opening. The restaurant has even attracted devotees who make the journey from as far as Venice to sample the entire menu, treating the leftovers as meal prep for the week. While Lee acknowledges that her modern approach to Korean cuisine may raise eyebrows among some traditionalists, she remains committed to her vision. She understands that there are numerous excellent restaurants in Koreatown offering authentic Korean fare, and Yi Cha aims to provide a different, yet equally compelling, experience.
The success of Yi Cha is a testament to Lee’s culinary talent, her dedication to her heritage, and her ability to create a welcoming and engaging dining experience. The restaurant is located in Highland Park, a neighborhood known for its diverse culinary offerings and vibrant community. As Yi Cha continues to evolve, it is poised to become a cornerstone of the Los Angeles food scene, offering a unique and flavorful journey for diners seeking a modern take on Korean cuisine.
As of March 9, 2026, Yi Cha continues to operate in Highland Park, offering its innovative Korean gastropub experience. Diners interested in exploring the menu and ambiance can identify more information and make reservations through the restaurant’s social media channels and online platforms. We encourage readers to share their experiences at Yi Cha and contribute to the ongoing conversation about Los Angeles’ dynamic food scene.