Doug Rankin, chef of pig, looks at his options on the ham tower at Umamicatessen in downtown L.A. (Gary Friedman / Los Angeles Times)
A look inside Umamicatessen
Tres leches, cajeta and Ceylon cinnamon. (Gary Friedman / Los Angeles Times)
Cone O’ Cracklins. (Gary Friedman / Los Angeles Times)
Crispy pig ears. (Gary Friedman / Los Angeles Times)
Mini potato knishes. (Gary Friedman / Los Angeles Times)
Shun Hong, left, Luis Fuentes and Vicky Tann have dinner at the bar. (Gary Friedman / Los Angeles Times)
FG&J (foie gras mousse, forest berry jam and peanut yeast). (Gary Friedman / Los Angeles Times)
Bagel with house-cured salmon. (Gary Friedman / Los Angeles Times)
Unami burger with shiitake mushrooms, caramelized onions, roasted tomato, parmesan crisp and umami ketchup. (Gary Friedman / Los Angeles Times)
Manly burger with beer-cheddar cheese, smoked-salt onion strings and lardons. (Gary Friedman / Los Angeles Times)
There’s a lively lunchtime scene at Umamicatessen, on South Broadway. (Gary Friedman / Los Angeles Times)
Lunchtime is busy in the downtown business district. (Gary Friedman / Los Angeles Times)
Antonio Bolanos brings hamburgers out to his customers. (Gary Friedman / Los Angeles Times)
The signature Bourbon Pig cocktail. (Gary Friedman / Los Angeles Times)
