Nancy Silverton’s Lapaba Brings Italian–Korean Fusion to Koreatown: Where Handmade Pasta Meets Kimchi Heat
Handmade pasta with a hint of gochujang
When Nancy Silverton’s Lapaba opens in Koreatown this October, Los Angeles will get something it didn’t know it needed: handmade pasta with a hint of gochujang.
The acclaimed chef behind Mozza and Campanile is stepping into bold new territory—an Italian–Korean hybrid that might just redefine LA’s next great dining trend.
The name Lapaba nods to its DNA: “la pasta bar” with Korean nuance, a mash-up of tradition and reinvention. It’s the kind of restaurant that makes locals brag, visitors reroute flights, and chefs quietly take notes.
A Flavor Story That Could Only Happen in Los Angeles
If any city could birth a restaurant like Lapaba, it’s Los Angeles. Koreatown sits at the intersection of heritage and hustle, where soju bars meet espresso bars and fermentation isn’t a fad—it’s a way of life.
Silverton, known for her obsessive focus on texture and craft, reportedly fell in love with the idea while dining through Seoul’s cafe culture.
“There’s a rhythm to it—comfort and surprise in every bite”.
Lapaba aims to merge those rhythms: imagine silky tagliatelle tossed in a gochujang butter sauce, or burrata paired with sesame oil and pear. It’s a culinary dialogue between Emilia-Romagna and Seoul, between slow-simmered ragù and sizzling banchan.
The Lapaba Experience
The space at 6th & Western will channel Silverton’s minimalist Italian aesthetic—warm wood, hand-thrown ceramics, linen tones—layered with subtle Korean design cues. Expect brass accents, rice-paper screens, and an open kitchen where chefs fold dumpling wrappers next to pasta dough.
If Osteria Mozza feels like Rome, Lapaba will feel like a quiet back alley in Seoul where the pasta just happens to be extraordinary.
The Menu: Lapaba isn’t trying to “Koreanize” Italian food
Lapaba isn’t trying to “Koreanize” Italian food or vice versa—it’s about tension and balance. The dishes are rumored to include:
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Kimchi cacio e pepe – a fiery, funky take on a Roman classic
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Short rib agnolotti – slow-braised kalbi filling in delicate handmade pasta
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Doenjang carbonara – fermented depth meets silky eggs and pancetta
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Sweet rice tiramisu – espresso meets mochi-like chew
Cocktails lean the same way: soju Negronis, yuzu spritzes, and an Italian-Korean wine list that promises surprises from both Tuscany and Jeju.
Silverton’s longtime pastry protégé is said to be developing a dessert menu
“that smells like a bakery in Florence
but tastes like Seoul at midnight.”
Leading a Fine Dining Generational Shift
Los Angeles is the world’s laboratory for hybrid dining. Lapaba isn’t just a clever concept—it’s a reflection of how Angelenos eat now: borderless, curious, and always chasing flavor.
Silverton’s move also signals a generational shift. Fine dining no longer means white tablecloths—it means intention, intimacy, and identity. In a neighborhood where Korean barbecue smoke meets café jazz, Lapaba feels inevitable.
For more Koreatown flavor.
FAQ: Lapaba in Koreatown, LA
Q: When does Lapaba open?
A: The restaurant is slated to open October 2025 at the corner of 6th & Western in Koreatown, Los Angeles.
Q: What type of cuisine does Lapaba serve?
A: Lapaba blends Italian craftsmanship with Korean flavor profiles—handmade pasta, fermented ingredients, and inventive sauces.
Q: Who is behind Lapaba?
A: The concept comes from Nancy Silverton, the James Beard Award–winning chef behind Osteria Mozza, Pizzeria Mozza, and Chi Spacca.
LA’s food scene still leads the conversation
When Nancy Silverton’s Lapaba opens, it won’t just serve pasta—it’ll serve proof that LA’s food scene still leads the conversation on what’s next. It’s old-world technique meeting Seoul spice, the warmth of Nonna with the edge of K-Town nightlife.
So book early, bring your curiosity, and maybe leave room for one more bite of kimchi cacio e pepe.
