Ari Taymor's first venture is dedicated to impeccably sourced hyper-local ingredients presented in a rather unique and innovative manner. [Eater 38 Member] Read more.
A newbie by comparison to some Eater 38 members, Jon and Vinny's small and loud porkapalooza delight remains all the rage with the food set. [Eater 38 Member] Read more.
There's heavy emphasis on house-cured meats, pizzas, and pastas, with unexpected and inspired flavors. The beverage program here, from cocktails to wine, is a hit, too. [Eater 38 Member]
A wood-burning oven churns out small meat and veggie-centered plates, but don't try and snag a photo. The use of cell phones inside the restaurant is "politely discouraged." [Eater 38 Member] Read more.
Canele is one of the few neighborhood spots in LA. Brunch is no slouch. Make sure to come early to beat the crowd. [Eater 38 Member] Read more.
Eater National 38 member: The costata alla Fiorentina is a 42-ounce T-bone centerpiece. It delivers every expression of charred, marbled beef one hopes for, and is only one of Chi Spacca’s pleasures. Read more.
A neighborhoody spot that's filled with regulars, pick from seasonalsmall plate offerings and some skinny-crusted brick oven pizzas. The roasted vegetables are also a must-try. Read more.
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. Read more.
Eater National 38 member: Traffic to Bell can be brutal from L.A. at night; consider a mole-fueled lunch or even a memorable breakfast of chilaquiles with chipotle. Read more.
LA's most famous old school deli, do not miss the pastrami sandwich! [Eater 38 Member] Read more.
It's all about the tasting menus at Josiah Citrin's consistent high quality French eatery. [Eater 38 Member] Read more.
A tiny, always packed bakery and cafe from the Rustic Canyon team. Expect seasonal small plates, impeccable baked goods, and some of the best pizza pies in the city. [Eater 38 Member]
Michael Cimarusti's ode to seafood-centric fine dining has gotten a much needed revamp, with a nautical theme to reinforce the kind of preparations happening on the plate. [Eater 38 Member] Read more.
In addition to a new full bar program, chef Jeremy Fox's lighter California-style veggie-centered dishes shine, making the staple westside date spot once again obligatory. [Eater 38 Member]
Meals must be purchased in advance off Trois Mec's website. Including tip but excluding alcohol, the nightly prix fixe amounts to nearly $100 a head.
The fileja calabresi, almost like long twisted sheets made into tubes, comes tossed in a spicy sausage ragu, mustard greens for a bitter counterpoint, and spicy calabrian chiles for that hit of heat. Read more.
Waiting in line for Karen Hatfield's salted caramel sticky pecan babka is more than worth it. The tomato-onion tart, buttercup bun and rye chocolate chip cookie are all also delicious.
The oxtail agnolotti at this new Downtown eatery gets a little surprise with every third bite or so: a nob of bone marrow. Don't fear though, a tangerine salsa tempers the richness a bit. Read more.
Dedicated to Northern Thai cuisine consumed in a colorful 50-seat space. The chef has earned enough of a reputation for his flavor-packed plates to attract Angelenos from across the city. Read more.
The large family-style pots are the star of the menu, but the other shareable bites like dumplings, squid, pollack roe, and fried rice are also worth trying. An unbeatable scene, too. Read more.
This Sawtelle nook of a sushi bar presents some innovative dishes alongside the omakase sushi, though the nigiri is excellent by any standards. The quality is consistently high.
Expect a mixed batch of old and new seafood dishes, alongside a thoughtful list of intoxicants. Early standouts are the Thai Shellfish Coconut Soup, Albacore Tartare, and Loup de Mer.
Standout dishes include the seafood pajeon, pan-fried yellow corvina, sauteed spicy octopus, or steaming bean curd soup. Don't forget the rustic, fresh banchan that changes often. Read more.
