Try the seaweed-tofu beignets, spare arrangements of foraged greens, scallops with nightshade berries or shriveled, butter-soaked carrots that somehow manage to taste better than meat. Daha fazlasını oku.
Everyone is here for Attari's sandwiches: lengths of toasted French bread dressed with fresh tomatoes, lettuce and a smattering of spiced, super-tart Iranian pickles. Daha fazlasını oku.
Best new restaurant winner 2013. Eat this: braised lamb neck in jus, beef and bone marrow pot pie, house-cured salumi. No reservation? Wait for seats at the bar & chef Colby may serve you personally. Daha fazlasını oku.
Try the chefly interpretation of Mexican bar snacks, including seared slices of carnitas terrine with cubes of Coca-Cola gelee and pigskin two ways. Daha fazlasını oku.
A hip, modern Vietnamese eatery. During lunch drop in for banh mi, vermicelli noodle salads, and even a pho baguette, while dinner brings more serious plates of baby octopus and phocatini. Daha fazlasını oku.
Guy Fieri, host of Diners, Drive-Ins and Dives, checks out Gloria's Café, an El Salvadoran place making traditional stuffed tortillas and a pork stew called Adobada. Find more tips at FN Local. Daha fazlasını oku.
Featured at the First Annual LA Weekly Tacolandia! Look for the truck in the downtown area or flag it down in East LA! Daha fazlasını oku.
This Tokyo-imported Holy Grail of tempura serves just 2 (!) menu items: Tempura whitefish or fried eel + shrimp, scallops, drippy yolk fried egg, all heaped on sticky rice, covered in sweet soy sauce. Daha fazlasını oku.
The South filtered through the not-South: fried chicken skin served with hand-made Tabasco, a hot biscuit with a spoonful of pimento cheese or a steaming bowl of black-eyed peas. Daha fazlasını oku.
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. Daha fazlasını oku.
Probably most satisfying are the savory soy milk and the sweet bean curd. Savory soy milk comes with a lovely array of meaty nibbles and tripe-y bits. Daha fazlasını oku.
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! Daha fazlasını oku.
They send out a whole sea bass rubbed in fresh turmeric and deep-fried to crunchiness, then buried under a blanket of julienned mango and fried garlic. Daha fazlasını oku.
Best Korean BBQ - 2012! Cuts of rib-eye are beautifully marbled, the pork belly sliced just so, & dosirak, shaken tableside with a fried egg, is a most entertaining side dish! -Garrett Snyder Daha fazlasını oku.
The ultra-spicy, tamarind-soured, fish-sauce-laced house-special version of pad thai here is about as good as it gets, a powerful dish, truly exotic, sweet and squiggly and delicious. Daha fazlasını oku.
Everyone has notions about what the best tacos in L.A. might be, but to us, nothing beats the al pastor tacos from this gas station joint on weekend nights. Daha fazlasını oku.
"The Chongqing fried chicken was nearly as good as I'd ever had; buried in a fragrant hillock of fried dried peppers and nearly vibrating..." - Jonathan Gold Daha fazlasını oku.
Lucques, named for a vivid green variety of French olive, is located in Harold Lloyd's old carriage house. Sunday family dinners are legendary. Prix fixe dinners. Daha fazlasını oku.
"...an edgy, grown-up restaurant serving an Asianized, farm-centered, technique-oriented small-plates menu, ... with even more polish: a new sort of cuisine." - Jonathan Gold Daha fazlasını oku.
What you will talking about is the bacon cheddar buttermilk biscuits, palm-size creatures that have the gravitational pull of the sun. -Jonathan Gold Daha fazlasını oku.
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. Daha fazlasını oku.
The DNA upon which the Nobu empire was built, Mats is celebrity chef Nobu Matsuhisa's first restaurant ever, and his best by a margin. Locals who hate on it are lying to themselves. [Eater 38 Member] Daha fazlasını oku.
The clam is cloaked in a salty rich miso followed by two types of toro sushi: bluefin and bigeye tuna. Daha fazlasını oku.
Come to this Peruvian island in Koreatown to buy half a delicious flame-licked bird lashed with green ají sauce, a mound of rice, beans and a chicha morada for a bit more than $10. Daha fazlasını oku.
If LA has a temple of molecular gastronomy, this is it. Bring your wallet and a refined a palate as you can muster. [Eater 38 Member] Daha fazlasını oku.
A big chain in its native Japan, Santouka in the Misuwa Marketplace offers some of the freshest, most delicious traditional-style ramen in LA. [Eater 38 Member] Daha fazlasını oku.
French and Californian cuisines inflect chef Shunji Nakao's contemporary Japanese cooking. For the full experience, order the omakase. Daha fazlasını oku.
"Brandade, a creamy mash of salt cod with potatoes and a barely poached egg, is a small essay on the virtues of soft food." Read the entire Jonathan Gold review by clicking 'More Info' Daha fazlasını oku.
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. Daha fazlasını oku.
"Tsukemen is hip in all the usual ways, including obscurity, a stylized consumption ritual and flavor of an intensity that can be overwhelming the first few times out" -Jonathan Gold Daha fazlasını oku.
Chef Hiro Urasawa trained under Masa Takayama, a man who is unanimously agreed upon to be the best sushi chef in the country. Kobe-beef sashimi, Kagoshima beef shabu-shabu...read more. —Garrett Snyder Daha fazlasını oku.
A restaurant that makes beef-heart tartare seem not only possible but desirable; that makes a craveable specialty of pork boiled with cabbage. Daha fazlasını oku.
The menu changes daily, but you will usually find a porchetta, one of the best versions in town, of crunchy rolled pork belly flavored sharply with fennel pollen; and a dish of duck served two ways... Daha fazlasını oku.
The braised short ribs is a table-pleaser, along with the strong pot bibimbap. The spicy-braised mackerel is the show stopper, with layers of rich flavor that go perfectly when spooned over rice. Daha fazlasını oku.
A fresh take on African American dishes: smoked baby backs, roast salmon, buttermilk fried chicken and greens cooked down with ham hocks with an understated chefly flair. Plus hand-stretched pizza. Daha fazlasını oku.
Dedicated to Northern Thai cuisine consumed in a colorful 50-seat space. The chef has earned enough of a reputation for his flavor-packed plates to attract Angelenos from across the city. Daha fazlasını oku.
The oxtail agnolotti at this new Downtown eatery gets a little surprise with every third bite or so: a nob of bone marrow. Don't fear though, a tangerine salsa tempers the richness a bit. Daha fazlasını oku.
"Delicate tongue tacos with green salsa are especially good, as are the tacos of chicken tesmole, an herb-intensive Oaxacan preparation thickened with corn." Daha fazlasını oku.
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. Daha fazlasını oku.
Named Best Restaurant Near the Beach Los Angeles 2014 in our Best of LA 2014 issue! Daha fazlasını oku.
Chef Sergio Peñuelas is a master of pescado zarandeado, marinated snook cooked by shaking over charcoal until the flesh caramelizes but does not char. Also recommended: the fiery shrimp aguachile. Daha fazlasını oku.
Named Best New Sichuan Restaurant Los Angeles 2014 in our 2014 Best of LA issue! Daha fazlasını oku.
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. Daha fazlasını oku.
Try the Spanish fried chicken with cumin, pappardelle with nettles and asparagus with lemongrass, and don’t forget the glass of Sancerre. Daha fazlasını oku.