If you want your wedding food to feel like a genuinely good meal rather than a hotel banquet line, Perilla is worth a look. Chef-owner Jihee Kim, a Rustic Canyon alum, built her following during the pandemic for vegetable-forward, seasonal banchan, and the approach hasn't changed: fresh, slow-fermented cooking built around California farmers market produce instead of leaning on heavy proteins. She's gotten some serious recognition, with spots on The New York Times' list of the 50 best restaurants in the US and the LA Times' 101 Best Restaurants.

For events, Jihee builds personalized menus, with plenty of vegan and vegetarian options available. Reviewers rave about the quality, especially the balance and freshness of everything. This is the rare wedding caterer whose food is good in absolute terms, not just good by catering standards. Best for couples who want seriously good, fresh Korean food at their wedding and care more about what's actually on the plate than formal presentation.