Named Best New Restaurant - 2012 by LA weekly food editor Amy Scattergood! Click to read the full review. En savoir plus .
Best of LA 2012 - Best Culinary Cocktails. Bartenders keep up with chef Michael Voltaggio's penchant for highly conceptual, designer food with a list of designer drinks.Try the Cold Brew, it's badass! En savoir plus .
Best of LA 2012 - Best Martini. Like silent films, old-school in the martini realm does not mean boring. A martini here is best when "taken" as part of the entire steak & jellied consommé experience. En savoir plus .
The 2nd of the 3 La Bottega's operated by the Marino Brothers - all with identical menus. You'll find shelves of Italian pastas and olive oils, deli cases with salume and salads... Try the Porchetta! En savoir plus .
On Fridays Iranian Americans flock to the courtyard for abgoosht: lamb-and-bean stew that’s mashed into a paste and served w/ lamb broth and pickles. More places to eat like a local: tandl.me/12ufz7c
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. En savoir plus .
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. En savoir plus .
Try the chefly interpretation of Mexican bar snacks, including seared slices of carnitas terrine with cubes of Coca-Cola gelee and pigskin two ways. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
Some strange, some wonderful: encapsulated olives, air breads, deconstructed Spanish omelets, mozzarella balls that explode into liquid, cotton candy mojitos. En savoir plus .
Chef Jordan Kahn keeps it weird and proud with nominally Vietnamese-based cuisine, and the results are often as delicious as they are startling. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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 En savoir plus .
