Robert Kim’s Lapaba Opens Korean‑Italian Pasta Bar in Koreatown

Lapaba opened its compact pasta bar at 558 S. Western Avenue in Koreatown, a Korean-Italian concept led by restaurateur Robert Kim with husband-and-wife culinary directors McKenna Lelah and Matthew Kim and culinary oversight from Nancy Silverton. The restaurant centers on fresh pastas made in a dedicated pasta room visible from the dining area and serves antipasti, desserts, cocktails, and nonalcoholic beverages in a counter-seating pasta bar format.

Reporting on opening timelines varied: Eater LA reports Lapaba opened for limited service Jan. 28, with a full opening slated for Feb. 4; WestsideToday lists a Feb. 3 opening; earlier coverage had projected an October 2025 debut. The mixed timeline reflects updated scheduling as the restaurant moved toward service in late January and early February 2026.

The menu plays up Korean ingredients and techniques in familiar Italian frameworks. Standouts include a tonnarelli with clams and braised kombu (some previews cited chorizo, others emphasized garlic), a cacio e pepe dduk that folds tteokbokki influence into the Roman classic, and a jjajang Amatriciana riff born of shared caramelized flavors. “Matt was, like, it would make so much sense to bring jajang into an Amatriciana because they’re both very heavily caramelized, very savory, rich, dark sauces,” McKenna Lelah says. Other dishes range from bucatini with jjajang-touched Amatriciana to cappelletti in galbi brodo with mandu filling, agnolotti inspired by corn cheese, radiatore and campanella dressed in perilla-basil pestos, and orecchiette with gochugaru and fennel sausage.

Small-plate portioning is central to the dining model. Pastas are served in tasting-sized portions to encourage sharing and allow diners to try multiple plates in one visit. Antipasti offerings include kimchi-stuffed supplì with Spam and mozzarella and a doenjang Caesar built on little gem lettuce. Desserts featured in previews include a BTS black truffle soft serve finished with brown butter and sea salt and a tiramisu-garu made with misugari and makgeolli. Beverage highlights include a matcha yuja ade described as “delicious and refreshing, so much so that we had more than one.”

The build is intentionally theatrical: a curved stone bar faces an open kitchen, and the on-site pasta room is a production and display element. Interior pieces were designed and fabricated in Italy by Costa in collaboration with Kelly Architects, giving the jewel-box-sized space a polished, intentional feel. OpenTable lists counter seating, wheelchair access, a gender neutral restroom, and a non-smoking policy; hours are Wed–Sun, 5:00 pm–10:00 pm, with a price indicator of $30 and under. Payment on file includes AMEX, Discover, Mastercard, and Visa; cash is not accepted. There is no on-site parking.

For local diners and pasta fans, Lapaba delivers fresh pasta craft combined with obvious Korean culinary lineage: the chefs met at Osteria Mozza in 2014 and bring that training into riffs that reflect both cultures. Check Lapaba’s OpenTable listing for reservations, photos, and the latest service updates as the restaurant transitions from limited to full service this week. As the kitchen settles into regular service, expect the menu to evolve and the dedicated pasta room to drive the sort of hands-on pasta moments Koreatown lacks.