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Shaherzad Restaurant

WHY A fun and affordable choice for Westwood Village dining. Just don’t fill up on that amazing bread. WHAT The only restaurant around that serves you hot flatbread straight from the tandoor-style oven, Shaherzad is a good place for kebabs, fluffy Persian rice, beef barg and traditional stews. WHO Middle Eastern UCLA students and Iranian [...]

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Torafuku

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WHY Very good, close-to-the-earth country-style meals you might expect at a ryokan, or Japanese country inn. WHAT Locavores will love the ingredients—organic vegetables, local free-range chicken and eggs, Santa Barbara prawns, grass-fed beef—that chef Tetsuya Harikawa sources for his simply cooked meals. For rice connoisseurs, the star of the show is the early-crop rice cooked [...]

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Birrieria Jalisco

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WHY This 35-year-old institution turns out Southern California’s most refined birria. WHAT Unlike most birrierías specializing in Guadalajara’s famous roasted kid specialty, birria, this place doesn’t hedge its bets by serving combination plates or other entrées. The drill is simple: You pile soft shreds of the sweet roasted meat onto a fresh tortilla and moisten [...]

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Uerukamu

WHY An excellent range of sakes and very good food to accompany your sake. WHAT The menu at this izakaya and sake bar in a mini-mall offers carefully made classical dishes such as chawan mushi (steamed egg soup), fried eggplant with a miso glaze and pork chunks braised in sukiyaki sauce, as well as some [...]

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Komatsu Tempura Bar

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WHY For exquisitely made tempura and high-caliber izakaya-style little dishes. WHAT If there were a Tempura Olympics, chef Hiroshi Komatsu would surely get the gold. He plucks your tempura from his proprietary blend of scalding oil and serves the lacy, crackle-crusted fish and vegetables one piece at a time so they never cool and wilt. [...]

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El Caserio

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WHY A pretty place to explore the cuisine of South America. WHAT This dramatically enhanced sibling to William Velasco’s revered 25-year-old restaurant has the mood of a gracious old hacienda, and the food is less Ecuatoriano and more contemporary pan-South American. The libations match luscious tropical fruits with appropriately flavored alcohol: bright citrusy naranjilla (fruitier [...]

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Springbok Bar & Grill

WHY Well-executed versions of South Africa’s culinary hits: curries, chile sauces, meaty barbecues, a subtly spicy Naidoo’s Durban curry, and tasty kebabs called sosaties. WHAT Because this is L.A.’s only South African restaurant, you might envision a modest, family-owned spot where you could sample a few of those wonderful South African wines and explore a [...]

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Izakaya Haru Ulala

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WHY Tasty dishes to accompany sake or beer: noodles, yellowtail with daikon, slow-cooked Kurobuta pork belly, shiitake tempura and robata-yaki, served until midnight during the week and 2 a.m. on weekends. WHAT Whimsical menus written in crayon set the tone at this casual space dominated by a U-shaped counter around the open robata-style kitchen, where [...]

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Furaibo

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WHY Small, tapas-like plates of fried chicken wings, calamari, grilled tofu, various yakitoris and other things that go down very well indeed with pitchers of cold beer. WHAT This izakaya place specializes in tebasaki, Japanese-style fried chicken wings. They head an enormous a la carte menu that includes about 30 varieties of grilled fish, dozens [...]

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Raku

WHY With a long, elegant dining counter, a lengthy menu of homey dishes and late hours, this simple strip-mall spot is a boon for night-owl industry types working in West L.A.’s studios and creative offices. WHAT A motherly woman behind the stoves of the open kitchen at this Japanese-Korean café turns out tamago with free-range [...]

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