"They serve impeccable fish—even until 1 a.m. on Fridays and Saturdays. So when I get out late, I sit at the sushi bar and let the guys feed me until I ask them to stop!" Chef Phillip Lee Read more.
Their brisket is a paradigm of meat, beef that disappears so quickly that if it weren't for the feeling of satisfying fullness you might swear that you had less eaten it than dreamed it. Read more.
Mao's braised pork, a sweet, slightly spicy clay-potful of thick-cut braised pork belly and garlic named for Hunan's favorite son, is almost unbearably rich. Read more.
Korean short-rib tacos, Kogi dogs and blackjack quesadillas taste really good, even if you do have to wait 30 minutes in line for them. Read more.
This restaurant has set the pho standard in the San Gabriel Valley since Duran Duran was at the top of the charts. Read more.
It is almost impossible to visit without a taste of boiled fish with green pepper, a seriously addictive dish whose complex of chiles can make your lips buzz like a Las Vegas marquee. 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.
At Guelaguetza, you'll find tlayudas, like bean-smeared Oaxacan pizzas, the size of manhole covers; thick tortillas called memelas; and delicious, mole-drenched tamales. Read more.
Everyone knows that Langer's serves the best pastrami sandwich in Los Angeles. Read more.