Bestia
Slow and steady may win the race, but at Bestia you must run fast to snap a table. More like trying to book three months in advance for a table of four on a Saturday night… A few lucky ones...
Big bucks
Taylor’s Steakhouse
Since 1953, Taylor’s Steakhouse has been serving some of the most iconic American dishes in a classic decor: leather booths, white tablecloths, dark wood walls… Enjoy an old-school surf and turf with lobster and New York Strip steak, topped with...
Matsuhisa
Welcome to the mothership. The first restaurant of Nobu Matsuhisa, whose first name has since become an empire. Matsuhisa influenced hundreds of restaurants around the world: whenever you see sashimi with jalapeño on a menu, that’s him. Same goes for...
Providence
With two stars and on the top of each best restaurant list, Providence seems to be the last symbol of the Michelin Guide era in Los Angeles. Pearl white tablecloths, extremely polite waiters, and only the best ingredients (A5 wagyu,...
Osteria Mozza
If it is true that Italian cuisine is much less “popular” (in the true sense of the term) in Los Angeles than in France, Osteria Mozza is the paroxysm of this theory. The fancy Osteria has great owners: Nancy Silverton,...
Kismet
While the Israeli trend is already feeding hungry souls in New York City, Philadelphia and New Orleans (with Zahav, Dizengoff, Shaya…), Los Angeles is ready to compete: Bestia’s Ori Menashe promises to open an Israeli restaurant in the Arts District,...
Michael’s
To fully understand Michael’s, one must first know a few stories. The story of Michael McCarty, its pioneering owner, who participated in the birth of “California cuisine” decades before Los Angeles became a food city. The story of Michael’s chefs,...
Nobu
It might not be the best Japanese restaurant in Los Angeles, nor the most courteous service. But nowhere else can you order a toro tartare with caviar just over the Pacific Ocean — while sitting right next to the Kardashian...
Alimento
If you’ve never watched Chef’s Table, you are not allowed to go out tonight. Stop reading right now and run (don’t walk!) on Netflix to understand the history of tortellini in brodo as they do them in Emilia Romagna. And...
Kali
“Pretty much ever critic loves Kali on Melrose” says Eater, and we can’t agree more. Run by two former high-end kitchen veterans (the chef Kevin Meehan was at L’Orangerie with Ludo Lefebvre and Drew Langley is the former sommelier at...