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The second list entry from the Manzkes is a tasty touchstone of L.A.'s dining scene. Housed in an exquisite historic building, this mostly French (with a hint of Asian, American, and Italian) concept honors the space's former residents (the iconic Campanile restaurant and long before that Charlie Chaplin) with its superior service, convivial ambiance, easy-on-the-eyes plating, and most importantly perfectly prepared meals. The menu goes from breakfast to dinner with a bakery and counter service upfront and more formal dining in the back. No matter what time of day you come, make sure to have at least one course of Margarita's unique desserts and pastries.
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From there, phase into meatballs and raclette fondue, bubbles and caviar bumps, or a bluefin tuna! The centerpiece of most meals here is a large-format cut like a 24-ounce bone-in ribeye, a tomahawk pork chop, or a rack of lamb, some of which have been dry-aged for 30 to 60 days and all of which will hit the wood-burning grill. Save room for a big finish as various desserts and nightcaps will satisfy anyone with a refined sweet tooth. Today's Little Ethiopia, a stretch of Fairfax Avenue between Olympic Boulevard and Whitworth Avenue in Mid-Wilshire, is bustling with restaurants, coffee shops, and boutiques. But that certainly wasn't the case when Fekere Gebre-Mariam came to America and established what is now L.A.'s oldest Ethiopian restaurant in 1985.
Majordōmo's bing bread service is a can't-miss on the menu
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Chef Tetsuya Nakao's standards are sky-high in fish quality, precision knife cuts, presentation, and service level, which likely helped score the sushiya a Michelin star in 2008 and 2009. Some standouts include toro & pickled radish roll, seared Wagyu sushi, halibut sashimi with a yuzu pepper paste, and yellowtail dressed up with black lava salt and spicy citrus soy sauce. They also have a range of entrees that are charcoal-grilled, steamed, sauteed, or fried like a sea urchin tempura.
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We offer a full range of lamb, goat, chicken, seafood and vegetable curries to delight your palate, both mild and spicy. From the freshly made naan and spicy daal to the sumptuous chicken tikka masala, we will delight you with perfectly balanced spices and tastes. After coming to America in 1982 and helping start Matsuhisa in Beverly Hills, the Brothers Nakao ventured out on their own in 1991 and have been a part of the Valley's Ventura Boulevard sushi mafia ever since.
Wellness seekers will eat up the gratuitous use of garlic, ginger, and turmeric. Over the last 20 years, couple Walter and Margarita Manzke have become an integral part of the fabric of the mid-city and downtown dining scene, and this charming Parisian bistro is their newest baby. Such evident care was taken when choosing the Norman butter, the cheese plate selections, the saucisson sec from Justin Severino, and the all-French wine list. And as with République, anything requiring dough is on point while the desserts and ice creams are seasonal and made in-house.
The Barish
Other filling options include chicken, chorizo, roasted poblano chile and pinto beans, and crispy tripe, and you can add them to burritos, quesadillas, and chivichangas. Add major heat with chiltepin salsa, wash it all down with lime cucumber agua fresca, and be forewarned that there are always long lines and never enough seats. Badmaash, a Hindi Punjabi term of endearment that roughly translates to badass, is not your typical Indian establishment. Sitar chimes, and tapestries; in their place are bright colors, poppy images of Gandhi in sunglasses, a hip-hop soundtrack, and campy Bollywood movie clips.
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But not all Nashville hot chicken is created equal, which is why we recommend choosing the option closest to the source. Proprietor Kim Prince’s great-great-uncle is credited with inspiring its invention in the 1930s when his gal pal tried to punish his philandering with a plate of his favorite sabotaged with eye-burning spice. It turns out revenge was a dish best served hot because he and his brothers took the idea and opened the famous Prince’s Hot Chicken. Kim is now carrying her family’s torch in Baldwin Hills, where poultry pieces are brined, floured, and fried in a secret blend of spices and then served with the traditional white bread and dill pickles.
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This guide to the top 25 restaurants, though far from comprehensive, should help get you started. An unexpected celebrity sighting is the icing of any trip to the Entertainment Capital of the World, but it isn't something you can plan ahead of time. Increase your chances of seeing stars by booking a weeknight table at this longtime favorite (47 years and counting!) of famous folks like Charlize Theron, Katherine McPhee, real housewives, and most members of the Kardashian clan. The chic black-and-white interior design is as well known as its authentic Beijing cuisine prepared by decorated executive chef Yi Jia Qian and served by the most attentive waitstaff. Most importantly, the noodle man pulls the superb strands in-house every day. Specialties include the glazed Beijing chicken, ma mignon, green prawns, lychee martinis, and water dumplings.
Crossroads Kitchen
Crossroads Kitchen opened in 2013 as the first plant-based eatery in L.A. The low-lit elegant dining room is a fitting backdrop for the refined vegan dishes it serves—think scallops made out of mushrooms, pumpkin seed tofu marsala, lemon mille-feuille, artichoke oysters with kelp caviar, or chilled leek and parsnip soup. Everything is so creamy, flavorful, hearty, and rich that you'll swear they have a secret stash of dairy in the cold storage. There is a seven-course tasting menu and a five-course truffle-forward tasting menu as well as a la carte options.
The menu at Rosalind's doesn't look all that different than it did back then. However, they recently introduced the millennial-friendly Sheba bowl that puts traditional ingredients like yams, plantains, and marinated chicken over salad and house dressing. But the most authentic edible experience you can have at Rosalind's is to gather loved ones around a giant platter of nourishing vegan dishes (there are six) and spicy meats and dig in with spongy injera bread instead of utensils.
The wild boar ragu and the squid ink lumache tossed with lobster and truffle butter will blow your mind and go great with copious amounts of wine from their deep Cal-Italian list. Of course, you'll have to fight the fiercely loyal clientele for tickets. With more than 20 different types of curry alone, this Thai Town titan focuses on the seafood-heavy and very spicy—even the smoothies might melt your face off—regional cooking found in the Southern end of Thailand.
Applying her culinary science degree to the dishes she grew up cooking and eating, Seoul transplant Jenee Kim opened this temple of grilled gluttony back in 2003—and it quickly became the KBBQ standard-bearer in Los Angeles and possibly the nation. Their banchan (the all-you-can-eat, complimentary side dishes of primarily veggies, pickles, and fermented things) is tasty, but the giant seafood pancake, beef kimchi dumpling soup, and wide range of grade-A meats including American Wagyu, beef tongue, and a sweet-savory marinated kalbi (short rib) are the real reason to book a reservation. Part of the fun is cooking your selections on the in-table hibachi, but if that seems intimidating, never fear—the waiters have a knack for appearing before anything gets destroyed. It's pricey, and you'll smell like smoke for days, but you'll forget after a few cups of soju. TV fame, serious culinary chops, fresh produce, and intense globally inspired flavors collide at "Top Chef" and James Beard award-winner Stephanie Izard's first outpost outside her home turf of Chicago.
Patrons choose the heat level from plain to “can’t feel their face” hot. Don’t forget to add a few sides like mac & smokin’ cheese, potato salad, or kale slaw. Even in a city with a multitude of quality vegan and vegetarian restaurants to choose from, Chef Tal Ronnen's meat-free masterpiece is in a league of its own.
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