Look for this sign in a mini mall off Overland in Palms, about a mile south of the 10 freeway.
Chef Roy Choi's, of the Kogi Taco Trucks, newest spawn is Chego. Going against the norm, again. While traditional restaurants are considering mobile food trucks to expand their businesses, Choi opens his first sit down establishment.
Miss C had attended their friends & family soft opening earlier this week and told us about her Chego experience. With Choi's daring creativeness to meld Asian flavors, I knew I had to try it. As a gourmet Food Truck pioneer with Kogi, you can see and taste Korean marinaded meats with latin tortillas. My earlier post about Kogi.
Tonight we sampled just about everything on the menu. I choose the One Chubby Pork Belly with fried egg, waterspinach, & peanuts. Any place that has pork belly and a fried egg is a winner in my book and will at least get 2 pigs. Though the pork belly was a tougher than I am accustomed to, yet made up for it with the flavor in the fat and sauce. I like the peanuts included in this bowl. The rice by itself was fine, but once mixed with the egg and runny yolk - it had a consistency, more sticky and globby, that wasn't to my liking. Yet, I would still order it again, but wouldn't mix everything together.
I believe the Tiny's Prime Rib Rice Bowl with fried egg, waterspinach, and horseradish, might have been the best entree. The prime rib, well marinade Korean style, had the best flavor. The meat was tender just enough with a good fat to lean meat ratio. Sometimes, I don't understand why people don't like to eat fat on their meats? The glistening substance gives good flavor, moistness goodness, and provides nice texture to otherwise dry meat. Keep in mind, that this fat is good for, not like the unsaturated processed fat. I would be willing to sacrifice a few calories for flavor.
I know my Asian friends had reservations about this place, but I like it. They feel they could easily make this at home, but I think they may not necessarily be able to think of the different combination's. Choi's simple menu selections are done well. Coupled with his west LA location and the frugal mini-mall location, I think Chego's will be able to sustain for awhile.
What to Order: One Chubby Pork Belly, Tiny's Prime Rib Rice Bowl
What not to Order: The Chicken - It might be a bit too spicy.
Parking situation: Small Mini Mall Lot, might have to resort to street parking.
2 pigs, $
LA Weekly's Post
Eater LA's post
3300 Overland Ave.
Los Angeles, CA 90034
Nothing fancy, no waiter service, and drinks are all DIY.
Easy to read menu items with creative names.
A really nice cut of pork belly with the right fat to meat ratio.
The Prime Rib Rice bowl. Probably the best tasting one.
More Prime Rib. Chego uses recycled paper cardboard bowls and plates.
The Buttered Kimchi Chow with Fried Egg, Gaenip Red Tofu, and Chicharrones. Interesting combo. I like the idea of chicharrones.
The Sour Cream hen House with fried Egg, Chinese Broccoli, and Thai Basil. Mr. B added a spicy sauce to it. . . which was way too much.
Another shot of the Hen House.
Miss M added pork belly to her Buttered Kimchi Chow. The pork belly was very tasty.
The Charred Asparagus.
The 3pm Meatballs with Beef, Pork, and polenta patty. My friends didn't like it, but I enjoyed it, even with the polenta patty on the bottom. The sauce was nice and tangy. I think they should have advised customers to eat the meat balls with the sauce on the side.
The $12 salad with spinach mizuna, miso, goat cheese, and pecans. Nice salad. $7 is still a bit high for a salad, IMHO.
I liked this "Beginning" - the Cup O'Pickles - fennel, garlic, cucumber, and radish.
The drink selection featured Mexican bottled sodas and Korean canned soft drinks.
The "End" the Rock Yer Road with smoked almonds, brownies and caramel, and melting marshmallow fluff over chocolate ice cream.
Rock Yer Road. I didn't think I would like it. I am not a big dessert kind of guy, but it was savory and sweet. I did like it.
Notice the interior. On their soft opening for friends and family, they asked everyone to bring something for the restaurant. All the knick knacks on the shelves are from the donations from their friends and family, in honor of their support.