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Sapor Restaurant & Bar – Los Angeles

Handcrafted Gastronomic Creations – We strive to create everything in-house. Modern Tapas and Craft Cocktails. Bringing variety dining to Koreatown, Sapor is the place for small bites, a strong cocktail, and a refined setting to unwind. Vincenzo, the bar consultant who is behind Copa d’ Oro in Santa Monica, is crafting an extensive wine list and superb cocktails to pair with the globally influenced shared plates.

Root to Stem Ingredients
A root and vegetable based concept to cooking, cross utilizing all parts of the plant to create each dish. The menu is Asian inspired and locally sourced, promoting an environment of conviviality.

Matthew Ignacio Executive Chef
Specializing in Contemporary American food, Matthew puts an emphasis on product respect, utilization, and seeing food in a playful, yet approachable way. After nearly eight years in Northern California and winning several honorable awards, such as Best Mediterranean Restaurant in the Bay Area two years in a row, Matthew moved to Orange County under the extension of Michael Powell. He worked on a team that was awarded as one of the top five best dishes in Orange County by Orange Coast Magazine, and later in 2015 was named one of Thumbtack’s Best Chefs for his private dining company. Educing some of his fondest memories in the Bay Area of developing intimate pre-fixe wine dinners, Matthew has crafted a menu at Sapor of shared plates and craft cocktails with themes of familiarity, comfort, curiosity and humility.

Happy Hour
3pm - 7pm Mon - Fri
Food and drink specials

Sapor Restaurant & Bar Lunch Dinner Menu
Menu and pricing subject to change

APPETIZERS & TAPAS

Kale Salad 11
orange marmalade, curried parsnip chips, poached pear

Carta Di Musica 10
flowers + petals, shaved vegetables, truffled pecorino

Brussels Sprouts 13
kabocha, agro dolce, pancetta, aioli, sunflower seeds

The Fry 9
chive aioli, garlic, grana padano, parsley

Salumi 18
ruby mustard, marinated olives, seasonal pickles, cracker

Wings 9
grana, garlic, chili

Pork Belly 10
beet, Korean pear mostarda, red vein sorrel, “dirt”

Trio 9
crispy garbanzo beans, marinated castelvetrano olives, sugared almonds

Galbi 11
scallion bone marrow puree, kabocha, cucumber, daikon

Oysters
6/ 12 - 10/18

ENTREES

Short Rib Sandwich 13
white cheddar, pickled red onion, mustard, mushrooms, red frill mustard greens

Bulgogi Paratha 12
scallion, pea shoots, arugula, soy vinaigrette

The Burger 16
crescenza, angry onion, arugula, aioli

Squash Sandwich 11
shaved brussels sprouts, blueberry jam, smoked mozzarella, aioli, butternut squash

Pasta of the day 16
house-made pasta and sauce
components change daily

Pizza of the day 15
house-made dough and sauce,
components change daily

Ribeye 12oz 28
rucola, raw balsamic syrup, olive oil

Scallops 23
brown butter powder, sauce segreto, kataifi, capers

Half Chicken 28
pan croutons, sage, cranberry, olive jus

Three-Course Prix Fixe Menu
Lunch 25 | Dinner 40

DESSERTS

Lemon Blueberry Cobbler 7
streusel, bourbon

Sticky Toffee Pudding 8
sticky goo, vanilla gelato, black pepper

Chocolate Cake 8
goat cheese, chamomile cream

Place Categories: Asian Restaurants, Bar Dining, Cocktail Lounge, Cuisine, Farm to Table, Featured Restaurant, Features, Open Late, Outside Dining and Small Plates

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