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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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Oumi Sasaya

WHY A simple, elegant noodle house where udon reigns. WHAT Udon is the neglected noodle in the Japanese canon, often overlooked in favor of ramen and even soba. But here it’s the sole focus. Oumi Sasaya imports its wheat flour and makes its noodles daily, a difference you can taste in the sesame chicken tempura [...]

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Kobawoo House

EatLA-1748

WHY Because there’s more to Korean food than barbecue. WHAT Mimicking a Korean tavern with its charming faux country-style décor, Kobawoo serves dishes that best accompany frosty beers or soju. Its tremendous lineup of savory pancakes includes a pizza-size, seafood-stuffed one called haemul pajun. A color-drenched salad of clear acorn noodles, jangban gooksoo, comes tossed [...]

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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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Sunnin

EatLA-1832

WHY For earthy Lebanese classics with an edge of sophistication, served all day long. WHAT Some may remember owner Em Tony’s handiwork from the luxe Al Amir opposite LACMA, where she cooked in the ’80s. Now she reigns over a sparkling open kitchen in a big, buzzing space, where you can often watch her turning [...]

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Omar

EatLA-1751

WHY For the little-known Muslim fare of Xinjiang, China’s autonomous far western region. WHAT The food at this homey café, a mesh of Chinese elements and central Asian nomad cooking, likely bears little resemblance to anything you’ve eaten in L.A. Sure, Xinjiang lamb kebabs are well known, but owner Munire Omar brings out zhuafan, a [...]

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Salt’s Cure

EatLA-1741

WHY Carefully sourced meats, poultry and fish, smoked and cured by hand. WHAT Salt’s Cure does its own thing. In fact, it does virtually everything: smoking its own fish, curing its meats without nitrates, and pickling a vast array of vegetables. Chefs Chris Phelps and Zak Walters preside over the tiny, tall dining room from [...]

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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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