The thick wine list at Patina is rich in hidden treasures if you are willing to consider Corbières or Slovenian Pinot Gris instead of Napa Chardonnay. 자세히 보기
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. 자세히 보기
Comme Ça is more or less a classic brasserie, with plateaux of chilled seafood, escargots persillade & sautéed skate Grenoblois, except that you can also get a nicely turned Aviation No. 1. 자세히 보기
One of L.A.'s greatest culinary legacies is the California lunchroom burger, the multi-layered composition of iceberg lettuce, pickles and slightly underripe tomatoes. 자세히 보기
Border Grill is the rare mainstream restaurant whose tacos don't make you yearn for a truck parked by an auto-parts junkyard somewhere in East L.A. 자세히 보기
Gjelina is cheerful, boozy & known for both its good-looking customers & Travis Lett's decent organic-fetish Italian food. The scene may be as crunchy as the pizza crust, but relax: It's Abbot Kinney. 자세히 보기
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. 자세히 보기
If you have contemplated a meal of blowfish, your dreams were probably shaped by the popular conception of the notorious fish of death. Here it's the centerpiece of a pleasant evening. 자세히 보기
A nice place to drop in for Basque-inspired tapas: crisp, gooey chicken croquettes; lamb meatballs glazed with caramelized tomato sauce; tiny squid stuffed with duck sausage; or Spanish cured meats. 자세히 보기
Specializes in cooking Kerala: saucer-shaped rice-flour saucers called appam; an obscurely flavored fish curry with undernotes of tamarind and garlic; the peppery, buttery cashew-rice dish ven pongal. 자세히 보기
Get the mole sampler and spend the evening comparing Oaxacan black mole with mellower mole Poblano; with the spicy, smoky mancha manteles; or with the signature mole de los dioses. 자세히 보기
Nickel Diner bakes its own bread, prepares elaborate cakes and maple-bacon doughnuts and makes delicious fried catfish with corn cakes. Don’t miss the Lowrider Burger. 자세히 보기
Musso's, if you look at it a certain way, is a living museum of 1920s American cuisine: avocado cocktails, crab Louie, jellied consommé, grilled lamb kidneys and Wednesday sauerbraten. 자세히 보기
Get your Carolina-style slaw dogs, Italian dogs, rippers, cremators, Hatch chile dogs—made with artisanal, natural-skin, small-production franks imported from New Jersey. 자세히 보기
The waiter will show you how to mix a soju bomb. Sobriety is not considered a virtue here. 자세히 보기
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. 자세히 보기
Their menu is a living, habanero-intensive thesaurus of the panuchos and codzitos, sopa de lima and papadzules, banana-leaf tamales and shark casseroles that make up one of Mexico's spiciest cuisines. 자세히 보기
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. 자세히 보기
Not just a sushi bar. You expect expensive wild sea bream to be treated reverently at a sushi bar. You do not expect the same care to be taken with a carrot. 자세히 보기
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. 자세히 보기
Try the crunchy fried fish with homegrown turmeric, mango salad lightened with coconut water or soft-shell crab with the legendarily stinky sataw bean. 자세히 보기
There’s some delicious meat and seafood here: Wagyu sashimi, bone marrow flan, thinly sliced veal tongue in salsa verde, and real Kyushu beef. 자세히 보기
The most famous restaurant in the observable universe, reinvented by Wolfgang Puck and his new chef, Tetsu Yahagi. The thick prime rib steak sings with the flavors of blood, age and char. 자세히 보기
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. 자세히 보기
Try the Spanish fried chicken with cumin, pappardelle with nettles and asparagus with lemongrass, and don’t forget the glass of Sancerre. 자세히 보기
You’re here for an astonishing quantity of meat, charcuterie ranging from potted duck with blueberries to the intense house-cured bacon, and a menu of simple, butcher’s food. 자세히 보기
Chef Jordan Kahn keeps it weird and proud with nominally Vietnamese-based cuisine, and the results are often as delicious as they are startling. 자세히 보기
Specialties include pot roast, Kansas City steaks and an iceberg wedge salad frosted with blue cheese. Don’t forget to try the chicken with kaffir lime leaf, either. 자세히 보기
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. 자세히 보기
A fusion of complex, ritualized Japanese kaiseki cuisine with modern California small-plates cooking, like the black cod served under smoldering sheets of the Japanese cedar hinoki. 자세히 보기
The luxury ingredients and luxury prices seem not to dissuade diners who are happy to face down $175 asparagus dinners, showers of truffles and caviar, and even the standard $125 prix fixe. 자세히 보기
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. 자세히 보기
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage. 자세히 보기
Michael Voltaggio agonizes over every gram of sea-bean chimichurri on the beef tartare, every plate of potato charcoal with crème fraîche and every scoop of wood-smoke ice cream that leaves the line. 자세히 보기
Delivers in every way a seafood house can deliver, with tanks full of spider crabs, exotic reef fish and Santa Barbara spot prawns, and a kitchen prepared to braise sea cucumber and sun-dried abalone. 자세히 보기
We recommend the tendon, rice bowl with tempura, expressive of the roasty, nutty flavors of the expensive sesame frying oil, of the subtle sweetness of prawns and Tokyo eel. 자세히 보기
Try the Rotgut Mekong whisky, stinky natural Gamays from the Loire, fearsome yet delicious nam prik, or pounded salads from the area around Chiang Mai. 자세히 보기
The house-smoked Hunan ham has the smoky punch of first-rate barbecue, coarsely chopped and sautéed with dried long beans, garlic cloves, chopped chiles. 자세히 보기
The basic impression is of Italian cooking translated into an odd American dialect, in which grilled anchovies are laid so beautifully on the plate that you suspect there's an art director. 자세히 보기
You will eat beef and chawan mushi and other things you may not associate with sushi because this is less a sushi bar than a kind of kaiseki restaurant, exquisitely seasonal, exquisitely Japanese. 자세히 보기
Try the chefly interpretation of Mexican bar snacks, including seared slices of carnitas terrine with cubes of Coca-Cola gelee and pigskin two ways. 자세히 보기
The dorowot, a two-day chicken stew vibrating with what must be ginger and black pepper and bishop's weed and clove, cuts straight through to the Ethiopian soul. 자세히 보기
John Shook and Vinny Dotolo have a pretty good sense of what tastes good, be it melted cheese with chorizo or calves' brains with the French curry vadouvan 자세히 보기
The cooking—the puffy pies at Pizzeria Mozza, perfected northern Italian dishes at Osteria Mozza, charcuterie and grilled meats at Chi'Spacca or focaccia at Mozza2Go—comes from an Italy of the mind. 자세히 보기
The chef, Nicola Mastronardi, is a master of the big, hardwood-burning ovens, of roast porchetta and cuttlefish salad, of the flavors of salt, clean ocean and smoke. 자세히 보기
Go straight for the crabs fried with chile and garlic; the crocks of Old Alley Pork, braised into pig candy; the smoked fish; the stone-pot fried rice; or the pan-fried pork buns. 자세히 보기
Stunning bistro cooking: braised pork belly with favas and polenta, a gorgeous ballotine of rabbit with sprigs of fresh tarragon, tarte flambé, fried pig's ears, roasted marrowbone with radish. 자세히 보기
The cooking here includes both handcrafted pasta — the pappardelle with pheasant and the handmade spaghetti with Sicilian almond pesto are wonderful — and steak, fish and duck. 자세히 보기
If you should happen across a special of lamb innards or one of the gigantic sweet-sour braised pork shanks, make sure to order one the second you sit down. 자세히 보기
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. 자세히 보기
The great specialty is cherrywood-smoked Copper River salmon with mango, a dish that certain local sushi masters would rather die than serve. (It's their loss: The dish is stunningly good.) 자세히 보기
Don’t miss the Guadalajara-style birria: roasted kid hacked into chunks and served in a strong consommé that tastes like amplified pan drippings. 자세히 보기
Must have: the tiny flautas, the house specialty, are tightly rolled and very crisp, buried under layers of chile sauce, thick guacamole and tart Mexican sour cream. 자세히 보기
Some delicious examples: pistachio flavored with nuts hand-carried back from the Sicilian pistachio village Bronte, or rich goat's milk gelato spiked with roasted cacao nibs 자세히 보기
Cacao has a fairly open mind on what might go into a taco. They make carnitas out of duck. Other ingredients include sea urchin, hibiscus flowers and huitlacoche. 자세히 보기
The ultra-spicy, tamarind-soured, fish-sauce-laced house-special version of pad thai here is about as good as it gets, a powerful dish, truly exotic, sweet and squiggly and delicious. 자세히 보기
Modeled on neighborhood Creole Italian places from New Orleans, so along with the burrata salad you get oyster po' boys, crawfish garnishing grilled fish, and fried shrimp with artichokes. 자세히 보기
Some strange, some wonderful: encapsulated olives, air breads, deconstructed Spanish omelets, mozzarella balls that explode into liquid, cotton candy mojitos. 자세히 보기
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. 자세히 보기
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. 자세히 보기
Head to a deserted parking lot late at night and wait for the appearance of the Kogi truck, from which you will soon purchase enormous, great-tasting plates of Korean short-rib tacos. 자세히 보기
Chef John Sedlar treats his tortillas, with flowers pressed into them as if into a scrapbook, as seriously as he does his sweetbreads with huacatay or his snails with Jabugo ham. 자세히 보기
Chef Sergio Peñuelas is a master of pescado zarandeado, marinated snook cooked by shaking over charcoal until the flesh caramelizes but does not char. Also recommended: the fiery shrimp aguachile. 자세히 보기
The gearhead version of a modernist hamburger: layered with ketchup leather, pickle shavings, homemade American cheese scented with kombu seaweed, and a microscopically thin layer of fried cheese. 자세히 보기
Favorite: The long-steamed pastrami, dense, hand-sliced and nowhere near lean, has a firm, chewy consistency, a gentle flavor of garlic and clove, and a clean edge of smokiness. 자세히 보기
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. 자세히 보기
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. 자세히 보기
The first rule of the kitchen seems to be: Don't mess too much with the fish. That means the Santa Barbara sea urchin isn't a source of intriguing richness, it's a sea urchin. 자세히 보기
Nobu Matsuhisa is one of the one or two most important chefs ever to come out of Los Angeles, combining izakaya cooking and Peruvian flavors into a style that inspired chefs all around the world. 자세히 보기
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. 자세히 보기
Specialty: pasta, handmade, whole-wheat rigatoni more or less in the style of cacio e pepe, cooked extremely al dente and tossed with cheese and a punishing handful of black pepper. 자세히 보기
Thi's pancetta-spiked take on the Vietnamese caramelized sea bass clay pot is surpassed only by the bass heads and tails, crisped on the grill, served with sweetened fish sauce for dipping. 자세히 보기
Tsujita, a spinoff of a revered Tokyo ramen restaurant, is so far ahead of its competition that the others may as well not exist. 자세히 보기
It is occasionally difficult to ascertain whether the most impressive bit of a dish is the chewy slab of Japanese halibut fin or the thimble-sized cucumber garnishing the fish. 자세히 보기
A fresh take on African American dishes: smoked baby backs, roast salmon, buttermilk fried chicken and greens cooked down with ham hocks with an understated chefly flair. Plus hand-stretched pizza. 자세히 보기
We sometimes dream of living close to Marouch, close enough anyway to drop in at noon for grilled quail and a beer and midafternoons for a Lebanese sweet and a thimble of thick Turkish coffee. 자세히 보기
Din Tai Fung really does have good soup dumplings, tender and swollen with hot broth, zapped with fresh ginger, perfectly elastic and almost engineered. 자세히 보기
The menu includes both spinach-leaf lasagna and bacon-wrapped bacon, a salad of beets and oranges and a plate of tongue with tomatillo. 자세히 보기
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. 자세히 보기
Known for the soup shots at the bar and for stuffing yellowtail into its croque madame. 자세히 보기
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. 자세히 보기
Have you ever found transcendence in a plate of chilaquiles? This is a good place to try. 자세히 보기
The most popular dish? Definitely the fried chicken sandwich, with coleslaw and what must be the only aioli on the planet spiked with Rooster hot sauce. 자세히 보기
Some people arrange their weekly schedules around Angelini's specials: kidney stew on Tuesdays; braised oxtails on Wednesdays, liver alla Veneziana on Thursdays. 자세히 보기
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. 자세히 보기
Under new chef Jeremy Fox, Rustic Canyon has jolted the superb produce into something resembling a cuisine; try the asparagus with fried pheasant egg and ultra-dense bone-marrow gravy. 자세히 보기
Pan-Asian perfected in a hundred little ways, including the precise acidity of the sticky Chinese pork ribs, the aromatics in the reinvented Singapore Sling and the deconstructed shrimp toast. 자세히 보기
Most famous for its version of bossam: boiled pork belly you wrap up into leaves with raw garlic, sliced chiles and a salty condiment made from tiny fermented fish. 자세히 보기
Even strong men are defeated by the parade of sautéed pea shoots with garlic, crunchy salt-and-pepper squid and the gargantuan house-special lobster, fried with chile, black pepper and scallion. 자세히 보기
Go for the beef roll: that brawny, steroidal composition of crisp, flaky Chinese pancakes with cilantro and sweet, house-made bean sauce rolled around fistfuls of long-braised beef. 자세히 보기
Mantee brings a different kind of edge to Lebanese-Armenian cuisine. Try the platter of beef dumplings sizzling in a bath of garlicky yogurt. 자세히 보기
Everyone is here for Attari's sandwiches: lengths of toasted French bread dressed with fresh tomatoes, lettuce and a smattering of spiced, super-tart Iranian pickles. 자세히 보기
Jonathan Gold says: I will never forget my first taste of Quintarelli Amarone here, which is as close as I had gotten to a sweet, musky taste of heaven. 자세히 보기
L.A.’s essential rice pudding: touched with cinnamon, drizzled with heavy cream, coaxing the nutty, rounded essence out of every grain of rice. 자세히 보기
Don’t miss the ganjang gaejang, raw blue crabs marinated in an elixir of what seems to be a distillation of the animal's sweet juices. 자세히 보기
Chef Ricardo Zarate is filtering Peruvian cooking through the aesthetics of the izakaya--meals you've been used to eating in L.A. Peruvian restaurants become plates meant to be shared. 자세히 보기
You're probably there for a crack at the impossibly rich bacon cheddar biscuits, and we can't say that we blame you. 자세히 보기
His signature dish is a perfectly fried egg with greens, and fried doughnuts for dessert. 자세히 보기
Bernhard Mairinger's emporium of schnitzel, milk-poached weisswurst and creamy goulasch is a purely Austrian restaurant of a sort we have never quite seen here. 자세히 보기
Tar & Roses, which also has a terrific, mostly Italian, wine list, may also mark the first time in our nation's history when cauliflower became more delicious than prime steak. 자세히 보기
