This restaurant and wine bar in Koreatown charms from its intimate dining room where marble tables are topped with candles and flowers. The vegetarian menu displays both Korean and Mexican influences in dishes like breaded, deep-fried oyster mushrooms with a gochujang dipping sauce and fried squash blossoms filled with fully vegan macadamia ricotta, served on a bed of a pumpkin seed sauce. Nut-based white sauce and slow-roasted tomatoes add terrific flavor to the crispy and airy pizza. Finally, marjoram olive oil cake, served warm with a smooth and creamy passionfruit curd and stewed strawberries, brings it all home. 
The wine selection is curated by the chef/owner and is available by the glass or bottle.