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
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
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
