Cafe 2001 represents what it means to be a creative eatery in an arts district that has always attracted ambitious chefs.
Chef Giles Clark's pork katsu relies on pork tenderloin fried twice for a shattering crust and tender center. The sauce hits perfectly, built from homemade ketchup, punchy mustard, Worcestershire, and bento seasoning that adds a savory, aromatic edge.
Just one bite took me back to Mrs. Baird's white bread with BBQ pork ribs in Texas. A passionfruit tart rounded out the meal beautifully, balancing richness with a bright, tropical finish.
DTLA is lucky to have a team this devoted to flavor. Where else can you pair vermillion rockfish with yellow tomato, butter, and lime sauce alongside specialty coffee brewed with the same care?