One of Santa Monica’s shining examples of what tacos can be, the Tacos Punta Cabras team is known for pushing boundaries with their veggie and seafood options. En savoir plus .
Cochinita Pibil is the order of the day at La Flor de Yucatan, the 40 year old Pico-Union bakery-cum-taqueria. The Mayan specialties that flow out of this smallish space are authentic and delicious. En savoir plus .
A far cry from their former parking lot grill days, the Mexicali Taco Co. team now owns real estate just outside of Chinatown, and serves up their smoky carne asada & Mexico-delivered tortillas daily. En savoir plus .
The Guerrilla Tacos phenomenon, which began as a small cart run by Wes Avila in downtown’s Arts District in 2012, as only continued to expand. En savoir plus .
One of the city’s finest al pastor purveyors, Tacos Leo’s slow-roasting vertical pork spit calls the hungry from its very visible real estate on the corner of Venice and La Brea. En savoir plus .
Expect to drop some money here, but fear not — it's not likely that executive chef Stephen McCary will disappoint. [Eater 38 Member] En savoir plus .
As many food writers and pizza nerds have noted over the last few decades, Joe's Pizza serves the quintessential NY slice. The crust is thin and crisp, with even layers of cheese and tomato sauce. En savoir plus .
A popular favorite in the area, it doesn't only serve up perfection in pie form. They also offer pastas, salads like their raw brussel sprouts or kale numbers, and killer cocktails. [Eater 38 Member] En savoir plus .
This Motor City institution still serves its iconic square pizza, but their recent adventures in thin crust territory warrant a second look. [Eater 38 Member]
Great Detroit-style pizza (deep dish, baked in actual auto-part pans). Friendly service and a willingness to deliver into anchor bar Violet Crown Social Club doesn't hurt either. [Eater 38 Member]
Pizzeria Lola pizza is a thing of beauty, especially when it's topped with three kinds of mushrooms (crimini, shitake, and portabella), two kinds of cheese (taleggio and fontina), and truffle oil.
Ryan Sutton's 1 star review: "Try the bone marrow and suet-laced burger; it sports a soft, pate-like texture and a gentle, dry-aged funk." En savoir plus .
Jean-Philippe Failyau's Park Burger, without a doubt, has one of the best burgers in town. It's no wonder the company now has three locations. [Eater 38 Member] En savoir plus .
Keith McNally's reborn Minetta is a masterpiece—an old New York saloon, modern steakhouse and celeb haunt all in one. The problem: getting in. (The Black Label Burger is worth it.) [Eater 38 Member] En savoir plus .
