The Koreatown restaurant boom continues with this new globally inspired restaurant from chef Matthew Ignacio and mixologist Vincenzo Marianella.

Specializing in contemporary American cuisine with a nod to Mediterranean flavors, chef Ignacio has crafted a menu at Sapor of tapas and shared plates. Vincenzo, the bar consultant who is behind Copa d' Oro in Santa Monica, is crafting an extensive wine list and cocktails to pair with the food.

Sapor (the Latin term for “sense of taste” or “flavor”) serves an ever-changing menu of shareable small plates, tapas and entrées, including root- and vegetable-based dishes, fresh meat and seafood, house-made pastas, pizzas and cheeses, and house-cured meats. 

Tapas Hour (daily from 3-5 p.m. and 9 p.m.-midnight) offers creative small dishes like lamb ribs with Dukkah; fried chicken wings with garlic glaze and romesco; and pork belly with beet, stone fruit mustard, red-vein sorrel and “dirt” (made from beet pulp).

The restaurant’s street-level patio features seating for 28, while inside, Sapor’s main dining room features both communal and booth seating accommodating up tp 100 diners. The intimate bar area, which offers a view into the open kitchen, provides seating for an additional 13 guests. Tables finished in rich, dark walnut, and accents throughout the room in tones of deep navy, brown and mossy green pay homage to the earthy, elemental vibe of the restaurant.

Ideal For

Small plates and cocktails

Signature Dishes

Brussels sprouts with whote melon, pancetta, aioli and sunflower seeds; scallops with brown butter powder, sauce segreto, kataifi and capers; and a 12-ounce ribeye served with rucola, raw balsamic syrup and olive oil. There are also daily changing pasta and pizza specials.

Signature Drinks

Try the Tokyo Velvet made with Toki whisky, ginger syrup and fresh lemon juice; or the Chiquihuitillo Collins made with Arrete tequila, amaro montenegro, lemon juice, agave nectar, orange bitters and pilsner.