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Obika

EatLA-1731

WHY Without booking a trip to Rome, you can taste farmstead mozzarella di bufala from cheese makers working in the DOP (Denomination of Protected Origin). The cheese, sourced from Agro Pontina (where the bufala roam) and Paestum (south of Naples) is flown to L.A. three times weekly. WHAT Based on the sushi bar concept, Obika [...]

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Four Cafe

EatLA-1713

WHY Tasty, fairly priced salads, soups, sandwiches and desserts made from vibrantly fresh, organic ingredients, almost all of which come from local producers. Add a great kids’ menu and the ability to BYOB, and Eagle Rock’s got a hit. WHAT Four is a venture of considerable passion by chef Michelle Wilton and her artist husband, [...]

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Proof Bakery

EatLA-1801

WHY Sophisticated pastries, excellent coffee and fresh bread in a fast-transforming neighborhood. WHAT Though owner Na Young Ma is a Glendale native, Proof has a Parisian look, with marble-topped tables and chocolate-colored walls. Pastries strike the right balance between rustic and refined and rank with some of the best in the area. All things meringue [...]

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Bricks & Scones

EatLA-1742

WHY House-baked pastries, good sandwiches, Intelligentsia coffee, Lupicia teas and tomb-like quiet for working. WHAT With a no-talking upstairs study area and a quiet downstairs lounge, plus a leafy patio with plenty of shade umbrellas and no restriction on chatting, Bricks & Scones appeals to serious students and screenwriters as well as ladies who lunch [...]

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FarmShop

EatLA-1840

WHY Yountville foodie elegance in Brentwood. WHAT Freshness is a fetish here, whether it’s braised sunchokes or perfectly cut shoestring fries from Weiser Farms potatoes. Jeffrey Cerciello, former culinary director of Thomas Keller’s casual dining division, has created an upscale larder featuring dishes (salmon rillettes, poached chicken salad) made with the best local produce alongside [...]

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Olio Pizzeria

EatLA-1735

WHY Pizzas as good as Mozza’s, only less expensive and with less hoopla surrounding them. WHAT Bradford Kent is an obsessive fellow, prone to toss out dough that he feels isn’t just right, and refusing to serve a pizza that is the slightest bit overcooked. Given the tendency toward overly blackened crusts these days, that [...]

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The Raymond

EatLA-1112

WHY An elegantly conceived menu and a setting that oozes historic charm. WHAT This 1901 Craftsman bungalow is the epitome of Pasadena charm, with gleaming wood floors, leaded glass, flower-filled patios and an air of tranquility. The upscale California cooking isn’t always flawless—the roasted bruschetta was bitter on one visit—but it’s generally good. Try the [...]

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Jongewaard’s Bake N Broil

EatLA-1138

WHY To sit at the counter and revel in a perfect pot pie and, to keep the theme going for dessert, a piece of brownie pie with vanilla ice cream. If you can’t stay, pick up some frozen pot pies to take home, and for your next summer party, make sure to order the French [...]

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Green Street Tavern

EatLA-909

WHY A pretty little restaurant off the Old Town chain highway, with personality and a great Wednesday deal ($20 for an entrĂ©e and glass of wine). WHAT Not to be confused with Green Street Restaurant, this cozy, upscale little bo’te is sculpted with art nouveau curves and holds just a couple of booths, a few [...]

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Portfolio Coffeehouse

EatLA-832

WHY Excellent espresso, properly foamed cappuccinos, free WiFi and a stylishly studious vibe. WHAT The hub of life in the Broadway Corridor neighborhood, Portfolio wraps around the corner of 4th and Junipero near some fun vintage shops. The back room is filled with headphone-wearing people on laptops; the front room is chattier and has PCs [...]

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