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Hipcooks

EatLA-1165

WHY Casual, convivial, downright fun classes that end in a meal and are designed to help regular people learn to throw something delicious together without freaking out. WHAT Monika Reti is as much a therapist as a cooking teacher, giving planning advice and getting people to shed their inhibitions (and terror) about cooking for a [...]

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Santa Monica Certified Farmers’ Market: Arizona

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WHY Harry’s Berries, Lily’s Eggs, Weiser melons, Rutiz carrots, Coastal Farms tomatoes, Cirone apples and apricots, Redwood Hill cheeses, Tenerelli peaches, McGrath beets… you won’t believe your eyes or your taste buds. WHAT One of the best and largest in the country, the Wednesday-morning market is pounced upon by the city’s best chefs, as well [...]

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Tasting Kitchen

EatLA-1591

WHY An elegant Lucques-meets-Portland gem with an ever-changing selection of inspired, intensely flavored but not at all fussy creations, ranging from delicate market greens tossed with walnut ancho•ade to roast branzino with chanterelles. The $50 set menu has got to be one of the best fine-dining deals in town. WHAT A crew of former ClarkLewis [...]

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Luscious Dumplings

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WHY Pan-fried pork dumplings that will have you eating far more than propriety or good health demand. WHAT Given the amount of competition, particularly in these parts, it takes a lot of chutzpah to call yourself ‘Luscious Dumplings,’ but this simple café’s wares deserve the appellation. Each dumpling’s covering sports a different decorative pleating that [...]

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Guisados

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WHY It’s everything a modern taquería should be in Los Angeles—adaptive and inventive yet traditional and classic. WHAT Guisados was born from the minds behind Cook’s Tortas, and here they channel the creativity of Cook’s into homey stews and braises swaddled in sturdy, rough-hewn tortillas. The menu is forever changing, but keep an eye peeled [...]

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Mohawk Bend

EatLA-1905

WHY In a vintage, 10,000-square-foot theater space, Mohawk Bend boasts an enviable selection of craft beers and one of the nicer patios in this part of town. WHAT A slew of vegan and vegetarian dishes—like polenta with leeks and broccoli, fire-roasted artichokes and pizzas made with seitan and faux mozzarella—are seamlessly integrated into a wide-ranging [...]

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Donut Man

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WHY Warm glazed doughnuts sliced open and filled with fresh strawberries in season—one of the most rewarding foods you will ever eat, served 24 hours a day. WHAT This Route 66 landmark has two claims to fame. The first is its burger-bun-size, hole-less glazed doughnut, which is sliced in half and filled with local strawberries [...]

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The Varnish

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WHY The closest L.A. has to a speakeasy, with a discreetly marked door at the back of Cole’s and exquisitely crafted cocktails. WHAT 1920s-style barmen, a jazz soundtrack and fresh fruit juices make the Varnish old-school—yet it’s up to date on the latest in mixology. WHO The Downtown bar-crawling crowd is youngish, but high-end cocktails [...]

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Hollywood Certified Farmers’ Market

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WHY Excellent produce from McGrath’s and Kenter Canyon Farms, among many others, as well as wonderful eggs and free-range chickens from Healthy Family Farms, a good fish vendor, a few bakers and a great source for naturally raised bison. Switch from beef burgers to bison burgers—you won’t be sorry. WHAT One of the finest markets [...]

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Picca

EatLA-1903

WHY Innovative creations from Ricardo Zarate, Food & Wine’s best New Los Angeles chef, 2011. WHAT The new descendant of Zarate’s ultra-modest Mo-Chica is a trend-setting cantina whose robata bar items look Japanese but taste Peruvian (skewered grilled scallops painted with aji amarillo pepper) and whose ceviche bar garnishes flash-marinated fish and sashimi-like tiradito with [...]

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