Listen To This Post
Hock + Hoof has permanently closed its original DTLA restaurant. The space, home to the meaty eatery since May 7, 2018, at 507 S Spring St., was recently listed for lease. A new operator could takeover the turnkey space without paying anything but the rent and associated fees, according to the listing, or “no key money required” as it’s referred to in the industry.
Hock + Hoof isn’t gone for good, however. Instead, the restaurant in August quietly relocated to the nearby Little Tokyo Marketplace, at 333 South Alameda Street, Unit 100E, according to a post on the restaurant’s social media. Owners Kat Hu and Justin Yi (pictured above) announced the relocation in early-August to their small online following. “We have loved every minute being in our location on Spring Street for the past two years,” Hu and Yi wrote in an Instagram post at the time of the announcement. “We have had the opportunity to serve our community an experience that we had always dreamed of doing for ourselves. We will miss the dining room filled with smiling faces and full bellies. We cannot thank our guests and team enough for the journey we have gone through. Your continued support is what is pushing us through these tough times.”
While Hu and Yi have kept the Hock + Hoof name, the concept has changed to a “Taiwanese Railroad Bento to adapt to these times,” they wrote. “Yes. We are going to continue to provide you delicious food. Yes. We will keep fighting to stay open no matter what.”
As for the Spring Street space, home to Tabachines before Hock + Hoof, the fully built-out, 1,750-square-foot space, has active permits, making it easy for a new operator to step in. The space sits on the ground floor of the Alexandria Hotel apartments.