The Fine Print cocktail is aged rum, hibiscus, falernum, lime and orange bitters. (Ricardo DeAratanha / Los Angeles Times)
Wings, Korean-style, with bleu cheese dressing and heirloom pickles. The owner, Roy Choi, gained fame with his Kogi Korean BBQ trucks. (Ricardo DeAratanha / Los Angeles Times)
Chef Roy Choi plans to move on from A-Frame, which is owned by restaurateur David Reiss, and cede the kitchen to his sous chef. (Ricardo DeAratanha / Los Angeles Times)
Heirloom pickles are house-cured and served with a creamy dip and extra virgin olive oil. (Ricardo DeAratanha / Los Angeles Times)
An order of Cracklin’ Beer Can Chicken, Peruvian-style, with century egg, salsa roja and salsa verde, is big enough to share. (Ricardo DeAratanha / Los Angeles Times)
With a no-reservation policy, you could wait for a table at the small bar or sit around the fire pit on the patio, wrapped in blankets handed out by the staff on cold evenings. (Ricardo DeAratanha / Los Angeles Times)
A favorite munchie is furikake kettle corn, which is buttered and dosed with seaweed and hot pepper. (Ricardo DeAratanha / Los Angeles Times)
The ice cream sandwiches on the dessert menu can change each day. This one has cinnamon ice cream between two oatmeal cherry cookies. (Ricardo DeAratanha / Los Angeles Times)
