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Photos: Commissary at the Line Hotel

Carrots at the vegetable-focused Commissary are roasted, drizzled with tart yogurt, sprinkled with radish sprouts and served with green sauce. Just point at the picture of a carrot on the menu.

Carrots at the vegetable-focused Commissary are roasted, drizzled with tart yogurt, sprinkled with radish sprouts and served with green sauce. Just point at the picture of a carrot on the menu.  (Cheryl A. Guerrero / Los Angeles Times)

Commissary, Chef Roy Choi’s new restaurant in the Line Hotel in Koreatown, is located on a greenhouse complete with hanging plants and communal tables on the hotel’s rooftop.

Commissary

Confit tomatoes are cooked down and served with sliced nectarines.  (Cheryl A. Guerrero / Los Angeles Times)

Commissary

Server Monti Carlo, left, works at Commissary. The restaurant, located on the roof of the Line Hotel, is in a glass building that resembles a greenhouse.  (Cheryl A. Guerrero / Los Angeles Times)

Commissary

Breakfast radishes are served as a kind of saucy salad at Commissary. Though the menu is dominated by vegetables, meat and seafood are also served.  (Cheryl A. Guerrero / Los Angeles Times)

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Commissary

The chocolate ice cream dessert is a Klondike-like ice cream bar dusted with lime zest.  (Cheryl A. Guerrero / Los Angeles Times)

Commissary

Alicia Roxanne, from left, Pheobe Leimang and Nadiya Rahardja dine at the Commissary. Customers order at the restaurant by pointing at doodles of food on the menu, so what emerges from the kitchen can be a surprise.  (Cheryl A. Guerrero / Los Angeles Times)

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