If you want a pisco sour, you're in the right place: The foamy, tart, lightly bitter version of the Peruvian national cocktail flows like water. Read more.
Michael Cimarusti’s raw materials come from all over the world, but his sense of seasonality, his easy multicultural flavor palette and his unfussy use of California produce is solidly L.A. Read more.
Ludovic Lefebvre is one of the greatest pure chefs ever to cook in Los Angeles. Trois Mec is the first place that has ever been his own, like a private club that happens to serve delicious cuisine. Read more.
It feels a bit like a grand steampunk machine dedicated to turning out roasted bone marrow with laksa leaf, kon loh mee noodles with barbecued pork, grilled lamb belly and fried chicken wings. Read more.
Park's pretty much has the top end of K-Town barbecue to itself. The quality of the galbi, the pork belly and the spicy galbi soup is superb. Read more.
Go for the Bäco, Josef Centeno's signature creation, a kind of flatbread sandwich halfway between a Catalan coca and a taco pumped up on 'roids, slicked with a goopy, vaguely Mediterranean sauce. Read more.
Cooks County is a restaurant you could visit three times a week and then come back for oxtail hash and cheese biscuits at Sunday brunch. Read more.
If you dare, try the tacos with chiles torreados, ultrahot chiles grown in Armando De La Torre's backyard, sautéed until they practically melt from the heat, served in a fresh tortilla. Read more.
The turkey sandwich is heavenly: thick slices of nicely brined bird layered on dense house-made bread with thin slivers of just-ripe Camembert cheese, arugula and cherry mostarda. Read more.
The South filtered through the not-South: fried chicken skin served with hand-made Tabasco, a hot biscuit with a spoonful of pimento cheese or a steaming bowl of black-eyed peas. Read more.
Some people arrange their weekly schedules around Angelini's specials: kidney stew on Tuesdays; braised oxtails on Wednesdays, liver alla Veneziana on Thursdays. Read more.
Try the seaweed-tofu beignets, spare arrangements of foraged greens, scallops with nightshade berries or shriveled, butter-soaked carrots that somehow manage to taste better than meat. Read more.
You're probably there for a crack at the impossibly rich bacon cheddar biscuits, and we can't say that we blame you. Read more.
