Our team has assembled the best eateries in Los Angeles, California. You can see our methodology here.

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1. Bottega Louie

Try the: Smoked Salmon Benedict

“Bottega Louie is a Restaurant, Gourmet Market, Patisserie and Café. Full bar service is available. The Gourmet Market and Patisserie offer an extensive selection of sweet and savory products for your enjoyment.”

2. Daikokuya Little Tokyo

Try the: Daikoku Ramen

“The restaurant that would go on to consistently be LA’s most popular ramen place year in year out took its first breath in Little Tokyo in 2002. It was around this time that someone came to Takaaki, who had become a beacon of ability and talent relied upon by those around him, and gave him the key to the ramen place saying only “I’ll leave the rest to you” before disappearing. Takaaki took over the place, but with the burden of several months of rent to pay there was no money to allocate to redecorating. This is where the flexibility that Takaaki is equipped with came in. He decided to utilize the ambiance of the more than 100 year old building to let guests experience ramen culture in an atmosphere of times gone by; a feat that required flexibility and the ability to see things differently.”

3. Wurstküche

Try the: Hot Dogs

“Opened in 2008, A first mover in the LA Arts District, consistently a favorite restaurant of Angelenos. In 2012 the Venice Beach location opened.”

4. Perch

Try the: Steak Frites

“Perch is an elevated rested place, a whimsical French inspired all inclusive rooftop bistro. Due to its surroundings Perch offers an unobstructed view, one truly feels as though they are floating at the skyline. At Perch there really is something for everyone; with two outdoor fireplaces, various fire pits, both lounge and table seating. On any given night you may come to see a live Caberet act, a funky jazz trio, indie bands or a late night DJ, Perch is a magical scene!”

5. Howlin’ Ray’s

Try the: Fried Chicken

“We are a husband and wife team with a serious passion for fried chicken. Chef Johnny, an LA native, has worked professionally under some of the best chefs in the world, including Thomas Keller, Gordon Ramsay and Nobu Matsuhisa. Amanda grew up with her grandparents in the heartland, growing, hunting, fishing, harvesting and preserving most of their food supply and spending summers in East Texas learning about southern soul and hospitality. In 2014, during a stage at Sean Brock’s Husk in Nashville, a local chef introduced Johnny to Nashville Hot Chicken. It was instantaneous love. Johnny brought back tales of this hidden gem to LA along with a strong desire to return to Nashville…and so the Hot Chicken tour was born. In November 2015, we announced the final stop of our Hot Chicken truck. The doors opened to LA’s first Hot Chicken shack in March 2016! You can find us in Chinatown’s Far East Plaza.”

6. Philippe the Original

Try the: French Dip Sandwich

“Philippe The Original is one of the oldest and best known restaurants in Southern California. Philippe’s was established in 1908 by Philippe Mathieu, who claimed the distinction of having created the “French Dipped Sandwich.” One day in 1918, while making a sandwich, Mathieu inadvertently dropped the sliced french roll into the roasting pan filled with juice still hot from the oven. The patron, a policeman, said he would take the sandwich anyway and returned the next day with some friends asking for more dipped sandwiches. And so was born the “French Dipped Sandwich,” so called either because of Mathieu’s French heritage, the French roll the sandwich is made on or because the officer’s name was French. The answer is lost to history. Harry, Dave and Frank Martin were in the business of renting horses and wagons from their Jewel stables when they purchased Philippe’s from Mathieu in 1927 for around $5000. They operated the restaurant 24 hours a day, 7 days a week until World War II.”

7. Bestia

Try the: Cavatelli Alla Norcina

“In 2010, Menashe and Gergis decided it was time to pursue their long awaited dream of opening a restaurant together. With a background in the field of interior design and furniture, Gergis played a key role in the design of Bestia and began working towards building a front of the house career. As time went on, that decision took a sharp turn when just a few months prior to opening in 2012, her obsession with sugar and her husband’s love of her desserts took reign and it was decided that she would take on the role as pastry chef.

At Bestia, Menashe and Gergis work alongside each other to create a true husband and wife restaurant. Bestia is a multi-regional rustic Italian restaurant focusing on a “from scratch” approach, offering house-made charcuterie, in addition to handmade pastas and pizza made in an Acunto oven. On the pastry side, Gergis’s desserts focus on a clean and simple approach to create a daily changing menu that is centered on the freshest, most local ingredients possible.”

8. The Griddle Cafe

Try the: The Golden Ticket

“Laid-back spot featuring a large diner-style menu with breakfast fare, burgers & home-style mains.”

9. Eggslut

Try the: Slut

“Eggslut is a chef driven, gourmet food concept founded in 2011, by chef Alvin Cailan. It began as a food truck that roamed the streets of Los Angeles, eventually turning into a food stall in the historic Grand Central Market in Downtown L.A. which opened in November 2013. Eggslut is inspired by a true love for eggs. The menu is a balance of comfort and innovation, celebrating food that appeals to both novice and extreme foodies through classic comfort fare with a twist; all while encompassing the key ingredient, eggs. The mission is simple yet never easy to achieve – quality and great tasting food, consistent presentation and great, friendly service. We love food. We care about the way it looks and how it tastes. We have great people working with us, and we have great friends who love our food.”

10. Milk

Try the: Blue Velvet Cake

“Born and raised in Beirut, Lebanon, Nayla Audi has always had a particular infatuation with world of gastronomy. Naturally, she embarked her chosen career in Los Angeles, CA. There, she created and distributed chocolate tarts to a diverse new wave of coffee shops and witnessed the emergence of the new food movement in California.

In 2007, Los Angeles saw the birth of MILK: a breakfast, lunch, and dinner eatery specializing in desserts and ice cream treats like bars, cones, and sandwiches. MILK mainly uses produce that is grown locally and boasts an ice cream counter showcasing the various goodies that the brand carries.”