WSLA: Intercrew - Wine & Spirits Magazine

WSLA: Intercrew

Classics like bone marrow are updated at Koreatown’s Intercrew. (Photo: Philip Rodriquez)

Intercrew made its debut in July of 2021 in Koreatown, where chefs Erik Sun and Johnny Tran curate a French-American menu peppered with Asian spice. It’s a decadent dining room—high ceilings, crystal chandeliers and a spiral staircase leading up to an intimate bar—evoking old Hollywood charm. Classics like bone marrow are updated: crispy snap peas and tart cherries add crunch and acid. Two kinds of wagyu—currently Schichiri and Sendai—are offered by the ounce to taste side-by-side.

Diana Lee’s wine list offers pairings with acid and tannin to balance the rich flavors—try Manuel Moldes’s 2020 Albariño with the seared scallop or Camille Giroud’s 2019 Santenay Clos Rousseau with the pan-seared duck. Or grab a cocktail created by one of LA’s most sought-after mixologists, Julian Cox—his Bourbon-based Guava Chameleon is a favorite. Enjoy the food and drinks with live music on Sundays or dance the night away with a post-dinner DJ on Friday and Saturday. 

Intercrew is part of our Top 30 LA List of 2023. Read the whole story here.

3330 Wilshire Boulevard, Los Angeles, CA 90010



Based in Los Angeles, California, Alissa Bica is the Spirits Editor and Critic at Wine & Spirits. She is also a Certified Sommelier and co-runs the home wine tasting company, Côte Brune and Blonde. In any rare moments of free time, she writes about obscure grape varieties in the blog Off the Beaten Wine Path.

This story appears in the print issue of Spring 2023.
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