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.
Is there a better day-time eatery than Gjusta at the moment? Except for the paucity of seating, the fare coming out of Gjusta's massive kitchen and ovens is impressive from beginning to end. Read more.
In a handsomely rustic storefront, Nancy Silverton, Mario Batali, and Joe Bastianich front what is, on its best days, LA's best pizza. [Eater 38 Member] Read more.
Stunning architecture. The way the light leeks in from the veil and the oculus window is 👌🏻
For a taste of Nashville-style hot chicken, a fried chicken concept with a kick, check out Howlin' Rays in Chinatown. The savory, spicy flavor concoction is even served with waffles on the weekends. Read more.
Soban is a slightly odd institution, nice in a way that's probably closer to the way your mom's best friend's kitchen is nice. The most famous dish here is probably the spicy galbi jjim.-Jonathan Gold
Solid neopolitan thin style pizza. Classic toppings are the way to go. Nice edition to milo and olive for your west side pizza needs 👍
Get the braised beef short ribs. #24 or #33. Get extra rice cakes if you like.
This 24-hour joint in Koreatown serves heaping platters of braised spicy (or non-spicy) oxtails and short ribs, with all the fixin's, including a great bowl of beef cabbage soup. Read more.
This underrated brunch spot does the simple things really well, with an amazing set of oatmeal pancakes to start. Slow scrambled eggs are decadent; the biscuits and gravy pack a punch. Get the bacon.
With composed pastas, salads, and some fine pizzas, it's the kind of comfort food that everyone can get behind. Read more.
Tsujita, a spinoff of a revered Tokyo ramen restaurant, is so far ahead of its competition that the others may as well not exist. Read more.
This restaurant is across the street from its sister. It's signature bowl uses thick noodles and a broth that's full of garlic and pork back fat. Annex serves in a crowded room until 12 a.m. Read more.
What’s different about Killer Noodle is its clear homage to the spicy Chinese-inflected tantanmen, with sesame and pepper-laden noodles that come in either soups or “dry” style platters. Cash only. Read more.
Raul Ortega might personally hand you a taco, ask if you want to try a plate of ceviche or aguachile. His signature tacos dorados de camaron, fried tacos with shrimp, are just too formidable. Read more.
Yes this is a rolling restaurant with relatively predictable locations around town (in front of coffee shops), but Wes Avila's talent merits inclusion. There are fewer innovative taqueros in America. Read more.
Treat yourself to the $26 Mai Tai, history in a cocktail glass. Or toast to Motörhead's Lemmy Kilmister with a Lemmy-inspired Old Fashioned sweetened with tobacco-smoked Mexican Coke syrup. Read more.
I like the Kougin-amman better than the cronut, but both are good, as are the croissants.
The mango salad with cuttlefish and sea snail. Delish! The tender lamb cubes on skewers should be a must!
Two brothers, Chad and Chase Valencia, giving Filipino food its much-deserved moment in the LA fine dining spotlight. They're humble and funny. The constantly-evolving menu is a don't miss.
Loved everything we tried, peanuts, corn, cauliflower, pork belly, turonado. The Petite Colada and Baguio Old Fashioned were perfect.
This mobile restaurant helmed by chef Carlos Salgado -- who has served as pastry chef in some of the Bay Area's top restaurants -- specializes in food that re-imagines tantalizing Mexican traditions. Read more.
Sapp's boat noodle soup is magnificent: a musky, blood-thickened beef soup screaming with chile heat; tart lime juice in lockstep with the funkiness of the broth. Read more.
Phenomenal pasta. I have travelled to Italy twice and have only had better pasta once in my life. This is partly because the pasta dough is imported from Bologna but also because of their expertise.
Studio City loves the place, ordering up scores of innovative small plates that span global flavors. Oh, and the sleek, but approachable dining room surely helps the experience. Read more.
Suzanne Goin’s resinous herbs and precise splashes of acidity make vegetables dance and bring out the deep, fleshy resonances in braised pork cheeks and her notorious short ribs. Read more.
The Banh Mi at Little Sister in LA takes cold cuts, lemongrass chicken or spiced brisket and tops them with light, fresh vegetables like daikon and carrots, sliced cucumber, cilantro and jalapeño. Read more.
At Ricebar, the focus is not on fine dining but rather heirloom, fair-trade Filipino rice bowls in a variety of flavors. Read more.
The beef noodle soup is Chongqing-style, which means that beneath that big pile of greenery, you’ll find spaghetti-like noodles and hunks of stewed beef swimming in a chili oil. Read more.
Shunji balances sushi & hot dishes at an attainable price in an old Depression-era chili restaurant. The sashimi plate, nigiri sushi, and tomato agadashi are worth the admission fee. [Eater 38 Member] Read more.
Chef Evan Funke’s triumphant return to the LA restaurant scene was quickly heralded as the dedication to making every noodle by hand has turned out some of the most extraordinary pasta in the city. Read more.
Wow my favorite. Not only are all the flavors so unique and layered, but they are HAPPY to let you taste a bunch of samples. They even recommend samples on samples on samples.
