YICHA

The name explicitly translates to "second round," a nod to the Korean tradition of moving the party to a drinking spot after the main meal finishes. While YICHA works perfectly fine for a primary dinner, the energy inside feels built for that specific kind of extended evening. It is a loud, modern space on North Figueroa where hip-hop and Korean R&B play against the backdrop of a sprawling ZibeZi mural. Chef Debbie Lee steers the menu toward *anju* – dishes specifically engineered to accompany heavy drinking – but filters them through a background that merges Northern Korean roots with a Southern American upbringing. You generally order for the table rather than yourself here. The corn cheese arrives bubbling with wagyu bone marrow, and the bossam comes as a platter of pork belly, house-made radish kimchi, and perilla leaves ready for wrapping. The bar program is just as substantial, featuring distinct options like the Corn Quartet, a roasted corn whiskey cocktail that comes with its own side of popcorn. On Fridays and Saturdays, they keep the doors open until 2 AM, confirming that the "second round" concept isn't just a name – it is a practical instruction.