Cole Apodaca (Hotel Shangri-La) is behind this curious list. The Creeping Fig, based on bourbon, but with fig, lemon and black tea, takes us from summer into fall in one smooth sip.
Literally stacked to the ceiling with wine bottles, the bar also features craft cocktails, unusual beers on tap and even "beers on ice"! Happy Hour 4-7 daily & Whisky Wednesday 7:30-10:30pm 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.
While people will quibble over whether or not Park's is the defacto best Korean barbecue in the city, it's exceptionally solid, and the perfect destination for a night out in K-Town. Read more.
Expect a dimly lit rustic den of exposed brick and hanging bird cages, scarf down Vietnamese/Singaporean plates with craft brews. [Eater 38 Member]
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 project by Dustin Lancaster and Matt Kaner of Bar Covell, the cozy, hip oyster bar offers a limited menu of seafood plus a well-curated selection of boutique wines and craft beer. [Eater 38 Member]
In addition to the bäco expect a bevy of seasonally inspired plates, craft beer, boutique wine, modern cocktails, and house-made sodas. [Eater 38 Member]
After a night of drinking try the grilled cheese or, if you are feeling health-conscious, take a look at the many vegan and vegetarian options available.
Featured in LA Weekly's "L.A.'s Best Cocktails: Our 55 favorites and where to find them." (Click 'More Info') Read more.
There is nothing skimpy about the portions served at Maria's Cucina! Come with an appetite, because the hearty meals will have you leaving feeling oh-so-fulfilled. Read more.
High quality sushi capatalizing on that whole umami taste bud thriller thing, slightly more experimental than other hard core sushi spots. All together now, We'll have the omakase. [Eater 38 Member]
"...an edgy, grown-up restaurant serving an Asianized, farm-centered, technique-oriented small-plates menu, ... with even more polish: a new sort of cuisine." - Jonathan Gold Read more.
"Sotto is a somewhat different kind of Italian restaurant, you understand, a place where the bread comes with pureed lardo instead of olive oil..." Read more of the Jonathan Gold review ('more info') Read more.
