firstborn

As many of you might have noticed, we’re getting ready for a little change. Thank you all for the support thus far. We’re so excited for this change to our programming. We hope to see you soon, either before and/or after the change over.

Part II - Cask & Cadence Bar Director Kenzo Han keeps it focused. A sunchoke and date cocktail, built on an Old Fashioned structure. Date syrup brings sweetness. Angostura bitters hold it together. Bourbon infused with roasted sunchokes—typically a savory ingredient. Raw, they’re crisp and nutty. But when roasted, the sunchoke shifts—caramelizing into something deeper, pulling out a butterscotch-like richness. Both ingredients lean heavily Californian—something Firstborn does well, letting strong local produce lead. Finished with a cherry. Sweet, slightly smoky, and balanced. Kenzo Han’s path started in coffee and tea at Steep LA, working with steeped infusions. That foundation shows. From there, training at The Varnish—one of the city’s defining cocktail bars. The result is a program that doesn’t feel separate from the kitchen. It moves with it. A real harmony between kitchen and bar—through Anthony’s cooking and Kenzo’s forward-thinking cocktails. We close the Firstborn series with Jaime Craten’s desserts in Episode 90. #ShokujiChronicles #FirstbornLA #KenzoHan #Dates #Sunchokes

Chilled leeks, white asparagus, soy-almond vinaigrette, cherries, lovage We love our recent collaborations because of the inspiration that lingers. @cjihee_kim from @_perilla.la made this dressing from fresh soy milk from @meijitofu , almonds from @fatunclefarms , yuzu juice, rice vinegar, and a light syrup of Buddha’s hand saved from last season. The softened braised leeks are rich, the white asparagus is crisp and sweet, and the cherries marinated in a deep green lovage oil feel electric to eat. Beautiful textures, balanced sweetness and acid wrapped in cold silk.

Part I - Prelude Walk into Firstborn, and the tone is set immediately. Their new prix fixe format gives the kitchen full control. Pacing, temperature, texture—nothing left to chance. It’s a shift toward authorship, and it shows. Chef Anthony Wang isn’t new to this. Before Firstborn, he came up through kitchens like Michael Voltaggio’s Ink. Here, he reflects on what he carried forward. As the format of the restaurant shifted, so did the chicken. Chicken 2.0—beautifully cooked dark meat, now boneless, dressed in jus, black vinegar, soy, and chili crisp. Wang is the first in his family born in the U.S.—his parents immigrated from Beijing after the Tiananmen Square protests. He’s clear about holding both identities—Chinese and American—and building something that reflects that. Here in Chinatown, chef is reimagining Chinese American cuisine through his lens, grounded in French training and California produce. Before cooking, it was classical piano. Then Boston kitchens. Then Los Angeles. Glad to see Firstborn is leaving a real imprint on Chinatown, letting its presence known through solid leadership. In Part 2 of the series, bar director Kenzo Han makes us a wonderful cocktail. #ShokujiChronicles #FirstbornLA #ChinatownLA #DTLAEats #ModernChinese

We’re excited to announce our first collaboration dinner in our Friends of Firstborn series with our friends @littlefish_echopark and @littlefish_melrosehill ! @anna_sonenshein and @siqniqqy will join @chefanthonywang for an evening on May 14th to curate a multi course prix fixe dinner that shows off our respective approaches to food and the things we love! We’re excited to have you join us and we’re excited to cook with friends! Tickets can be purchased through @opentable experiences and are live now!

We had so much fun with these brilliant collaborators. So grateful to have them join us and to have them in our circle. Thank you all that joined us for this special evening.

This isn’t just food. It’s a story. Chef Anthony Wang blends classical French + Italian technique with the flavors he grew up on. The food feels familiar but completely new. Seasonal ingredients. Amazing flavors. Save this for your next dinner spot! 🍽️

special things happening over on broadway wow wow wow #losangeles #shortrib #mapotofu #chinesefood

firstborn just launched their spring menu and we had the opportunity to try it out and it was exquisite Stuffed Morels — tofu and mushroom parfait, young peas, green garlic, buddha’s hand Poached Scallops - egg drop sauce, zucchini, chrysanthemum Dry-aged Liberty Duck — oolong-scented chestnut purée, grilled cauliflower, blackberries Duck Sausage en Crépinette — apple condiment, red braised daikon, swiss chard My favorite dish were the duck sausage and dry aged duck, @chefanthonywang did his thang in the kitchen whipping up special techniques that he acquired during his journey in French cooking while incorporating his love for his culture making every dish familiar but elevated Make this spot a must whenever you’re in the area! Shoutout to @inspiredlbc for letting us tag along for this magical meal

Spinzall 2.0s are now IN STOCK @modernistpantry (link in bio). We stopped by @firstborn.la to watch how @substitutions.politelydeclined clarifies strawberries for their rum, cheese and strawberry-daiquiri-like drink. “The cheese and Clairin rum I’m using both have somewhat of a fresh grass note so I wanted to punch that up with some jasmine infused green tea, in addition to the spinzall’d strawberries” - Kenzo Han. Stop by @firstborn.la to try it.

*Bar Popup Monday 4/20* We’re so excited to have @thehansukcho join Kenzo behind the bar for a one night only bar popup. Han is a tremendous talent and has been part of great programs we admire, such as SingleThread, Kato, and currently Morihiro. In the kitchen @cjihee_kim will join @chefanthonywang to create a bold collaborative menu of bar snacks. The menu will include reimagined firstborn classics and of course include some of Chef Jihee’s incredible and innovative banchan creations. Walk-ins only from 6-10pm on Monday 4/20.

A classic. Presented with our sensibility. One of our favorites of the moment. Especially because young peas are fleeting. Come try while it’s still here.