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Canter’s Truck

WHAT Langer’s pastrami on rye may tower above rival Canter’s, but the mobile version of Canter’s is pretty darn satisfying when you’re nowhere near Deli-land. The oversize pastrami and corned beef sandwiches are smaller on the truck, which means they’re just the right size, and also more reasonably priced at $8.50. The accompanying coleslaw is [...]

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Westside Tavern

WHY For a post-movie bite that doesn’t involve a food court or corporate chain restaurant. WHAT The pub grub from former Whist chef Warren Schwartz—ale-battered fish with tarragon-dill tartar sauce, asparagus salad with burrata—is leaps and bounds above the average mall fare, so we’re grateful for this Westside Pavilion hangout. Great craft beer list; tempting [...]

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Tara’s Himalayan

WHY If only to give the yak dishes a try. WHAT Owner Tara Gurund Black traded her classical Nepalese dance career to helm this modest place, which turns out Indo-Chinese food from that mountainous region. The chicken-filled momos resemble Chinese pot stickers and taste vaguely Indian. There are lots of Indianesque vegetable and meat dishes, [...]

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Sushi Yuzu

WHY To savor impeccably fresh sushi and terrific rolls. WHAT A sophisticated hideaway in upscale Toluca Lake, Sushi Yuzu boasts a loyal following of diners who appreciate top-quality seafood and creative flavor combinations. The specials list is a treasure-trove of temptations, from cold and hot appetizers, to nigiri sushi made with warm rice, to exquisitely [...]

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Swiss Chef At San Remo

WHY To travel back in time in the heart of the Valley. WHAT Swiss-trained chef Ueli Huegli has transformed a tired Italian restaurant, with a menu pulled largely from the late, lamented Matterhorn Chef, where he used to cook. The extensive menu includes Italian pastas (handmade gnocchi is a specialty) as well as hearty Swiss-German [...]

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Royal Kabob

WHY For meticulously cooked tandoori specialties. WHAT It’s not until you take the first bite of flavor-packed free-range tandoori chicken that the virtues of this small, stylish restaurant emerge. Co-owner Tariq Amin, a graduate of ƒcole Hôtelière de Lausanne in Switzerland, knows how to cook and source superior stuff—his halal birds, for instance, come from [...]

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Samosa House East

WHY To sup on Indian cooking so good you’ll forget you’re eating vegetarian. WHAT In a former Winchell’s, owners of the original Samosa House dish up their contemporary take on India’s vegetarian cuisine, often eschewing butter-based ghee for olive oil and replacing yogurt with ground nuts in some creamy sauces. The Mumbai-style street foods, such [...]

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Maxmilian’s

WHY For evolved, lighter-than-you-expect Austro-Hungarian cuisine. WHAT At this pretty and secluded NoHo spot, everyone seems to know chef Laszlo Bossanyi, who for 20 years built a following with his Hungarian comfort food at shuttered Hortobagy in Studio City. He smokes his own lower-fat kolb‡sz (sausages), duck breast and salmon and makes such dishes as [...]

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Mumbai Ki Galliyon Se

WHY An unrivaled menu of Mumbai street food. WHAT Mumbai Ki Galliyon Se (literally ‘from the streets of Mumbai’) specializes in the street food of India’s largest city, a cosmopolitan menu of vegetarian curries, fritters, sandwiches and snacks. These are dishes you won’t find just anywhere: fried tapioca pearl patties, bowls of pulses and sprouted [...]

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Jay Bharat

WHY Inexpensive and excellent Gujarati food. WHAT One of Little India’s top chat shops, Jay Bharat is a standard-bearer on Pioneer Boulevard. And though you can eat well sampling the sweets and snacks, don’t ignore the precise Gujarati cooking. Everything is vegetarian—appetizers like the potato-patty slider pav vada and the pettis, a six-piece plate of [...]

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