The best restaurants in Los Angeles to book right now

This East Hollywood Middle Eastern restaurant from chefs Ori Menashe and Genevieve Gergis channels 1970s Morocco through Art Deco interiors designed by Nicky Kaplan, with freckled marble and bronze fixtures creating a jewel-box atmosphere. Named after the duo’s daughter Saffron, Saffy’s occupies the revamped Merrick Building and represents the most casual entry in their restaurant portfolio, which includes Bestia and Bavel. MICHELIN recognition followed the 2022 opening, with critics praising the visceral open-fire cooking that defines the menu. Wood-fired lamb and beef shawarma cooked on long metal skewers anchor the offerings, while grilled lobster tail marinated in green harissa and 18-hour spiced short rib showcase the kitchen’s range. The restaurant emphasizes communal dining and eating with your hands, bridging traditional Middle Eastern techniques with California ingredients in a space that encourages lingering over mezze and cocktails.

Downtown’s Arts District houses this luminous Middle Eastern destination from Ori Menashe and Genevieve Gergis, the husband-and-wife team behind Bestia. The plant-filled warehouse space with a string-light-covered patio creates an energetic backdrop for Levantine cooking rooted in the chefs’ family heritage spanning Israel, Morocco, Turkey, and Egypt. The Los Angeles Timesnamed Bavel the 2019 Restaurant of the Year, and it earned a James Beard Award nomination for best new restaurant. Fire-roasted meats and seasonal vegetables define the family-style menu, with the hummus variations and lamb neck shawarma being standouts. Slow cooking techniques incorporate aromatic woods, smoke, and pickling traditions, while desserts from pastry chef Gergis reimagine Middle Eastern flavors through a modern lens. Reservations go quickly, reflecting the restaurant’s status as an Arts District anchor that helped transform the neighborhood into a dining destination.

Chef Brian Dunsmoor’s namesake Glassell Park restaurant explores American heritage cooking through live-fire techniques learned during his tenure at Hatchet Hall. The Glassell Park location opened in 2022 and earned MICHELIN recognition for its Southern-inspired menu that showcases whole-animal butchery and hearth cooking. Long communal tables with flickering candles create an intimate atmosphere, while counter seats offer front-row views of the dual wood-burning ovens. Standout dishes include wood-roasted oysters, grilled quail with pepper jelly, pork and green chili stew, and braised greens that bubble by the coals throughout service. The adjacent wine bar serves a limited menu of raw and larder items.

Nancy Silverton’s Italian restaurant remains a pillar of LA’s dining landscape since opening, with the mozzarella bar and rustic Italian cooking drawing crowds nightly. The mozzarella bar presents burrata, stracciatella, and housemade preparations that highlight the delicate cheese, while the wood-burning oven produces pizzas and roasted dishes with distinctive char. Pasta courses demonstrate precise technique, from squid ink chitarra to goat cheese ravioli with five lilies sauce. Silverton’s reputation as a James Beard Award winner and her role in defining LA’s modern Italian dining scene are evident in every aspect of Osteria Mozza’s consistent execution and ingredient focus. The restaurant shares a Melrose Avenue compound with Pizzeria Mozza and chi SPACCA, creating a complete Italian dining destination.

This sprawling La Brea bakery-cafe-bistro from Walter and Margarita Manzke occupies a stunning 1928 Charlie Chaplin-commissioned building. The all-day format means breakfast pastries transition to bistro fare, with lines forming early for the legendary morning offerings. Walter Manzke’s classical French training appears in dishes like duck confit and steak frites, while Margarita’s pastry work produces croissants and tarts that have achieved cult status across Los Angeles. The space features soaring ceilings, abundant natural light, and a communal atmosphere that encourages both quick coffee stops and lingering dinners. République has earned numerous accolades including MICHELIN recognition and spots on best restaurant lists nationwide.

David Chang brought his Momofuku empire to Chinatown with this restaurant that immediately captured attention for its bold, funky flavors and innovative combinations. The menu spotlights dishes like spicy pork sausage and fried rice, along with larger-format preparations that encourage sharing. The open kitchen and casual-industrial space match the food’s energy, while the beverage program includes natural wines and creative cocktails. Standout preparations like whole roasted chicken with a fermented-chili glaze and caviar-topped potato chips demonstrate the kitchen’s range from approachable to luxurious. The restaurant represents Chang’s first West Coast location and reflects his commitment to exploring Korean flavors through an American lens.

Ori Menashe and Genevieve Gergis established this Arts District Italian restaurant as one of LA’s most consistently booked spots, with reservations still challenging to secure years after opening. The industrial-chic space features an open kitchen where charcuterie hangs and wood-fired ovens produce pizzas and roasted meats with distinctive char. Bestia’s menu emphasizes housemade everything, from the salumi to the pasta, with dishes like cavatelli with sea urchin and bone marrow pizza achieving icon status. The restaurant helped catalyze the Arts District’s transformation into a dining destination alongside Bavel. Gergis’s desserts provide the perfect counterpoint to the savory menu’s intensity, while the comprehensive Italian wine list and creative cocktails keep the energy high throughout service.

Downtown’s Vibiana building provides the architectural drama for this restaurant featuring seasonal California cooking in a soaring, light-filled space. The historic cathedral setting preserves original architectural elements while adding contemporary touches that create an elegant atmosphere. The menu changes frequently to showcase what’s fresh, with an emphasis on vegetables, sustainable seafood, and thoughtful meat preparations. The chef’s approach balances refinement with accessibility, creating dishes that work equally well for business dinners or special occasions. Redbird’s bar program has earned its own following, with craft cocktails and a wine list that spans California and beyond.

Michael Cimarusti and Donato Poto’s Hollywood seafood temple achieved three MICHELIN Stars in 2025, becoming one of only two Los Angeles restaurants to earn the guide’s highest distinction. Since opening in 2005, the restaurant has maintained consistent recognition, earning its first star in 2008, advancing to two stars in 2009, and adding a Green Star in 2023 for sustainability practices. James Beard Award-winner Cimarusti sources only wild-caught sustainable seafood from American waters, with relationships spanning from Santa Barbara spot prawn fishermen to Alaskan crab suppliers. The tasting menu demonstrates purity and precision through dishes like soft-poached egg with uni and breadcrumbs, lobster mousse tart with box crab in crab beurre blanc, and salt-roasted spot prawns. The restaurant celebrated its 20th anniversary in 2025, establishing itself as a rare example of longevity and excellence in fine dining.

Ludo Lefebvre’s compact French bistro on Highland Avenue delivers classic technique in a convivial no-reservations format. The chef behind Trois Mec created this more casual expression of French cooking with counter seating and bistro classics like steak frites and whole roasted chicken. The burger topped with Bordelaise sauce has achieved cult status across Los Angeles, while the omelet demonstrates Lefebvre’s mastery of fundamentals perfected through years at MICHELIN-Starred restaurants in France. The original location maintains the intimate, energetic atmosphere that made it an instant hit when it opened. The restaurant represents Lefebvre’s commitment to making French bistro cooking accessible without sacrificing the technique that defines his approach.

Loreto has earned attention from local critics for its approach to showcasing Mexican culinary diversity beyond typical restaurant offerings. Standout preparations highlight traditional cooking methods alongside cocktails that incorporate Mexican spirits and flavors. The restaurant brings fine-dining technique to Mexican cuisine, creating a destination for those seeking to understand the breadth of regional Mexican cooking through dishes prepared with care and respect for tradition in a space designed for both casual meals and special celebrations.

This Hollywood restaurant and butcher shop from Curtis Stone combines fine dining with whole-animal butchery in a single striking space. The Australian chef’s approach emphasizes meat prepared with restaurant-caliber technique, from dry-aged steaks to housemade sausages displayed in the attached butcher counter. The butcher shop sells to home cooks while supplying the restaurant, creating a complete meat-focused ecosystem that demonstrates Stone’s commitment to transparency. Gwen earned a MICHELIN Star for its confident cooking and cohesive concept that makes the sourcing and aging process visible through an open kitchen and meat locker. The dining room showcases Stone’s training under Marco Pierre White, while the menu extends beyond meat to include seafood and vegetables prepared with equal care and precision that reflects his fine-dining background.

Chef Jon Yao’s Taiwanese-American flagship has completed its transformation from a modest West LA strip mall favorite to a world-class dining destination at ROW DTLA in the Arts District. Now housed in an industrial-luxe space with a soaring bar program, Kato has moved far beyond its neighborhood-gem origins. The restaurant currently holds one MICHELIN Star and has gained significant global acclaim, including a top-30 spot on the North America’s 50 Best Restaurants list. Yao uses a wood-fired stove to anchor a tasting menu that explores the flavors of the San Gabriel Valley through the lens of high-end technique.

Nancy Silverton’s meat-focused Italian restaurant occupies the same Melrose Avenue compound as Osteria Mozza and Pizzeria Mozza. The menu emphasizes whole-animal butchery and large-format meat preparations designed for sharing, from bistecca Fiorentina to lamb neck that showcase the kitchen’s butchery skills. The family-style format encourages groups to gather around substantial portions, while the rustic Italian cooking matches the casual-elegant atmosphere. Chi SPACCA demonstrates Silverton’s range beyond the bread and pasta that made her famous with the meat program earning recognition as among LA’s best for its commitment to quality sourcing and proper preparation. The restaurant shares DNA with its neighbors through Silverton’s involvement but maintains its own distinct identity focused on celebration and indulgence through the primal pleasure of perfectly prepared meat.

This Beverly Boulevard Italian restaurant from Gino Angelini represents old-school LA Italian dining, where regulars pack the room nightly for traditional preparations executed with consistency. Angelini’s cooking stays true to Italian fundamentals developed through decades of restaurant experience, from handmade pasta to osso buco that showcase his commitment to technique. The casual atmosphere encourages lingering, while the comprehensive Italian wine list provides proper pairings selected to complement the menu. Dishes like lasagna and short rib showcase the comfort-focused menu that has made Angelini Osteria a fixture on Beverly Boulevard.

Suzanne Goin’s wine bar on Third Street pioneered the small plates format in Los Angeles with seasonal California cooking designed for pairing with the extensive wine list. The menu changes regularly to feature what’s fresh from farmers markets, from vegetables to sustainable seafood prepared with Goin’s refined technique. Goin’s multiple James Beard Awards reflect her influence on California cuisine, while AOC maintains the approachable yet refined atmosphere that made it an instant classic when it opened. The bar seating and communal tables encourage interaction, while the knowledgeable staff guides diners through wine selections that span regions and styles. Standout preparations might include bacon-wrapped dates or duck confit, executed with the precision that defines Goin’s cooking and her commitment to showcasing ingredients at their peak.

This ultra-exclusive tasting menu restaurant, helmed by Chef Aitor Zabala, recently reopened in a stunning standalone location in West Hollywood. The new Somni offers a deeply personal 14-seat communal counter experience. In a historic win in 2025, Somni was awarded three MICHELIN Stars, making it one of the first two restaurants in Los Angeles to achieve the guide’s highest honor. Zabala’s cuisine remains a boundary-pushing endeavor blending his Catalan and Basque roots with modern techniques and Southern California ingredients. The experience often begins with bites on the intimate patio before moving to the counter for a masterclass in culinary storytelling.

Jordan Kahn’s architectural fine-dining restaurant in Culver City pushes beyond conventional restaurant experiences into something closer to installation art. The Éric Owen Moss-designed building creates a striking setting for multi-course tasting menus that challenge diners’ expectations through Kahn’s unique vision. Vespertine earned two MICHELIN Stars for its avant-garde approach, with dishes that prioritize emotion and concept alongside flavor in a way that distinguishes it from traditional fine dining. The restaurant operates on a ticketing system with limited seatings, reflecting the intensive preparation each service requires and the immersive nature of the experience. This is dining as theater, where the environment, service, and food combine to create something singular in Los Angeles’s restaurant landscape that rewards adventurous diners seeking experiences beyond conventional expectations.

This Venice restaurant helped define the neighborhood’s dining scene with its wood-fired California cooking and communal atmosphere. The rustic space features an open kitchen where pizzas, roasted vegetables, and grilled meats emerge with a distinctive char that has become the restaurant’s signature. Gjelina’s menu emphasizes vegetables and creative combinations, with the market-driven approach ensuring seasonal relevance and daily variety. The restaurant has expanded to include a bakery and takeaway component, but the original dining room maintains the energetic vibe that made it a Venice institution frequented by locals and destination diners alike. The wine list focuses on natural selections, while the casual-but-serious cooking attracts crowds throughout the day for its consistent execution and creative approach to California ingredients prepared simply.

Ludo Lefebvre expanded his French bistro concept to Sherman Oaks, bringing the same commitment to classic technique in a slightly larger format than the original location. Bistro classics like moules frites and duck confit appear alongside the famous omelet and burger that earned cult status at the original. The French wine list and casual atmosphere create the neighborhood bistro experience Lefebvre envisioned.

This Long Beach restaurant from chef Philip Pretty explores American regional cooking with particular attention to Southern traditions and heritage ingredients. The menu changes seasonally to reflect availability with dishes that might reference historical recipes or traditional cooking techniques executed with contemporary precision. Heritage has earned recognition from local media for its thoughtful approach to American cuisine and its contribution to Long Beach’s dining scene. The beverage program includes craft cocktails and a wine list selected to complement the bold flavors found throughout the menu.

Dave Beran brought his MICHELIN-Starred pedigree from Chicago’s Next to Santa Monica with this refined French restaurant that balances classical technique with California sensibility. The menu changes regularly to showcase seasonal ingredients prepared with precision developed through Beran’s fine-dining background, from delicate seafood to rich meat preparations. Pasjoli earned a MICHELIN Star shortly after opening, reflecting Beran’s experience and his commitment to excellence in execution. The elegant dining room provides an appropriate setting for the refined cooking, while the service matches the food’s polish and attention to detail. This represents French fine dining for Los Angeles, where technique serves the ingredients rather than overwhelming them, with Beran’s approach prioritizing flavor and seasonality within the framework of classical French cooking.

Josiah Citrin’s eponymous Santa Monica restaurant delivers French-California fine dining with the kind of consistency that comes from decades of experience. The chef’s technical training appears in every aspect of the menu, from composed appetizers to refined desserts executed with precision. Citrin has maintained MICHELIN recognition through commitment to quality ingredients and exact execution that reflects his time training in France. The dining room provides an elegant but comfortable setting for tasting menus and à la carte options designed to showcase Citrin’s approach.

This Santa Monica fine-dining institution from Josiah Citrin has maintained its reputation through commitment to seasonal California-French cooking executed at the highest level. The tasting menu format allows the kitchen to showcase the best available ingredients prepared with classical technique refined over years of service. Mélisse earned and maintained two MICHELIN Stars, reflecting its position among LA’s top restaurants through consistent execution and dedication to excellence. The elegant dining room creates an appropriate atmosphere for special occasions and celebrations that warrant the full fine-dining experience. The restaurant’s longevity speaks to its ability to evolve while maintaining the standards that earned its acclaim, with Citrin’s commitment to technique and ingredient quality remaining unwavering through decades of operation in the competitive Santa Monica dining scene.

This Sherman Oaks Thai restaurant transformed from neighborhood spot to destination dining under chef Justin Pichetrungsi, who returned to his family’s restaurant with fine dining experience and new ambitions. The menu balances traditional Thai preparations with creative interpretations that showcase California ingredients and technique developed through Pichetrungsi’s training. Anajak earned MICHELIN recognition for its approach, which respects tradition while pushing beyond standard Thai restaurant offerings into more personal expressions. The intimate space creates a personal atmosphere where the kitchen can execute complex preparations that might reference family recipes or regional specialties. Standout dishes might include whole fish preparations or curry variations that demonstrate both the chef’s heritage and his culinary evolution, with the restaurant representing a new model for how family restaurants can transform while honoring their origins.