Bee Taqueria
As you order food at Bee Taqueria, you either meet chef Alex Carrasco or his wife and their newborn baby. He is a 33-year-old chef from Mexico City, and has worked at Red Medicine, Bouchon, Scratch Bar, and Osteria Mozza....
Culver City
Sage Vegan Bistro
The original Sage Vegan Bistro location in Echo Park is an Eastside fixture and a staple in the vegan food scene. But don’t get vegan confused with über-healthy or dainty; Sage serves some of the heartiest and most wickedly satisfying...
Roberta’s
After teasing us for months on end with countless pop-ups and collaboration events around the city, Brooklyn transplant Roberta’s has finally arrived. Located at the Platform project in Culver City, Roberta’s is serving up much of the same that made...
Pasta Sisters
Great pasta isn’t hard to find in LA, but great pasta at affordable prices most definitely is. This is quickly changing thanks to Pasta Sisters, a mid-city restaurant armed with a family recipe book dating back to the 19th century....
N/Naka
N/Naka was a great restaurant long before it was featured on Chef’s Table. However, ever since it graced the screens of Netflix, getting a table has gotten exponentially more difficult. You’ll have to book a table three months out from...
Vespertine
You just might have heard of Vespertine, from online media and friends who loved it or hated it. It’s “a gastronomical experiment seeking to disrupt the course of the modern restaurant”, according to its website. It’s also the polarizing sister...
Maple Block Meat Co.
Los Angeles has never been known for its barbecues. But that was before Maple Block and its brisket. Daniel Vaughn, the BBQ editor at Texas Monthly, has just declared it to be the best brisket in California… before adding: “California...
Van Leeuwen
It took a New Yorker to create the most Californian ice cream: vegan scoops with raw cocoa, cashew milk, matcha… or even turmeric! The non-vegan ice creams have more traditional tastes (the good old chocolate, vanilla, strawberry…) and are made...
Lodge Bread Co
“NO BAD VIBES!” says proudly (and loudly) the slate on Lodge Bread Co’s main wall. Only good vibrations for these Culver City Beach Boys who decided to make their bread with a sixteen-hour fermentation using a wild yeast. Alan Craig,...
Destroyer
“At Destroyer, the food are so beautiful you don’t even want to eat it!” Is that a good or a bad thing though? Would you say that a song is so good that you don’t want to listen to it?...