Rollin' with Mike D and KogiPhoto: Lesley Balla
Roy Choi's Kogi pop-up officially debuts at MOCA today, a tasty component of the mixed media exhibit "Transmission LA: A/V Club," curated by Mike D of the Beastie Boys. We stopped by for a quick preview yesterday, sat along the rainbow-colored "mess hall" and dished with Papi himself while he dished up some "straight OG Kogi" grub. "I'm gonna cook the way I used to when I started," Choi told us. "No rules. It's like a workshop." Basically, the food is as badass as the art. More on the space, the menu and Mike D, next.
Choi explained that just as the music performances will change in the outdoor space he shares with the stage, he'll have a different haul of ingredients every week of the three-week run, whatever inspires him at the market. This week it's things like ramps, asparagus, green strawberries, cilantro and other herbs, and eggs. We tasted masa cakes topped with peanut butter, some new spicy salsa he's experimenting with, strawberries and herbs, and a spring salad with pickled ramps. Good stuff. You can also order anything off of the regular Kogi menu, but why would you? The daily special will change at the whim of the chef, and maybe even person to person, but it will always be vegetarian because Mike D is one. "It's my gift to him," says Choi.
"Transmission LA: A/V Club" runs from April 20 through May 6 (closed Tuesdays), and the Kogi truck will be there every Thursday, Friday and Saturday night from 6:00 P.M. to 10:00 P.M., and with lunch on Saturdays from 11:00 A.M. to 2:00 P.M.
The rainbow colored "mess hall."Lesley Balla
Choi and Mike D being interviewed. The afro wig? Guy was from Canada, who knows.Lesley Balla
Masa cake topped with tofu, spicy slasa, and egg.Lesley Balla
