Celebrity chef Roy Choi recently re-formatted the menu to be on bigger plates & the food is like an island vacation! Plates come with rice and coleslaw. All the sandwiches comes with yucca fries. Yum! Leer más.
The smoked sablefish - if you can get hold of some before it runs out - with cream cheese & sliced red onion on a fresh bagel, is a truly satisfying breakfast! Try the roast beef sandwich for lunch! Leer más.
Beau Du Bois helped to open this newish Culver City haunt and he continues to man the bar. Everyone loves Beau's original, unexpected French 75.
Most famous for its version of bossam: boiled pork belly you wrap up into leaves with raw garlic, sliced chiles and a salty condiment made from tiny fermented fish. Leer más.
Cacao has a fairly open mind on what might go into a taco. They make carnitas out of duck. Other ingredients include sea urchin, hibiscus flowers and huitlacoche. Leer más.
Nickel Diner bakes its own bread, prepares elaborate cakes and maple-bacon doughnuts and makes delicious fried catfish with corn cakes. Don’t miss the Lowrider Burger. Leer más.
Some strange, some wonderful: encapsulated olives, air breads, deconstructed Spanish omelets, mozzarella balls that explode into liquid, cotton candy mojitos. Leer más.
Must have: the tiny flautas, the house specialty, are tightly rolled and very crisp, buried under layers of chile sauce, thick guacamole and tart Mexican sour cream. Leer más.
Try the chefly interpretation of Mexican bar snacks, including seared slices of carnitas terrine with cubes of Coca-Cola gelee and pigskin two ways. Leer más.
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. Leer más.
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. Leer más.
Try the smoked scamorza cheese with grilled vegetables, served in the middle of the table for everyone to share. The smoky cheese against slightly charred vegetables makes for a beautiful combination.
Don't miss the bufala mozzarella draped with spectacular anchovy with Meyer lemon and an herb salad. Nancy Silverton makes a great a caprese with bufala, cherry tomatoes and basil.
Kevin Bludso specializes in thick hunks of slow-cooked cow. There is a sweet, peppery sauce, but the beef ribs and the coarse sausage don't need it.
Roy Choi's Caribbean fusion brunch spot in Venice, with lots of jerk chicken and bottomless weekend mimosas.
Spring for the “Napoleon,” a hulking patty topped with braised short rib, smoked gouda and a fried egg.
