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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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 .
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. 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 .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
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. En savoir plus .
The waiter will show you how to mix a soju bomb. Sobriety is not considered a virtue here. En savoir plus .
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. En savoir plus .
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. 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 .
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. En savoir plus .
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. En savoir plus .
There’s some delicious meat and seafood here: Wagyu sashimi, bone marrow flan, thinly sliced veal tongue in salsa verde, and real Kyushu beef. En savoir plus .
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. En savoir plus .
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. En savoir plus .
Try the Spanish fried chicken with cumin, pappardelle with nettles and asparagus with lemongrass, and don’t forget the glass of Sancerre. En savoir plus .
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. 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 .
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. En savoir plus .
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. 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 .
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. En savoir plus .
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. En savoir plus .
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage. 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 .
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. En savoir plus .
