Cafe 2001

Cafe 2001 represents what it means to be a creative eatery in an arts district that has always attracted great chefs.

Chef Giles Clark says his pork katsu is pork tenderloin fried twice. The sauce is just right, with homemade ketchup, punchy mustard, Worcestershire, and bento seasoning.

Just one bite took me back to Mrs Baird's white bread and BBQ pork ribs in Texas. A passionfruit tart rounded out the meal.

DTLA is lucky to have a team this devoted to flavor.