Best Restaurants in Los Angeles
— Chef-Recommended

at Langer's Delicatessen

"Al Langer's double-baked rye is the secret weapon. The pastrami here is hand-carved, lean at the edges, fatty at the center, steamed until it yields. The bread — warm, seedy, sprin…"

at Hayato

"The kaiseki tasting menu at Hayato is a seasonal document. Chef Hayato takes reservations for a reason — the menu is determined by what is available at the fish market on the day o…"

at Jitlada

"Jazz Singsanong makes food from Thailand's deep south — fiercer, more sour, more funky than anything you find in Bangkok. The crab curry uses yellow turmeric and tamarind in a way …"

at Chengdu Taste

"The mouthwatering chicken (kou shui ji) at Chengdu Taste is served cold and blanketed in a dressing of chili oil, sesame paste, Sichuan peppercorn, and vinegar. Every element is ca…"

at Tsujita LA Artisan Noodle

"Tsujita's tsukemen is the apex of dipping ramen in Los Angeles. The broth is a reduction of pork bones and dried fish so intense it coats your lips. The noodles are thick, chewy, s…"

at Guelaguetza

"The mole negro at Guelaguetza takes three days to make. You can taste every one of them. The dried chiles, the chocolate, the char — it's a sauce of extraordinary complexity served…"

at Petit Trois

"Ludo Lefebvre's French omelette is made the correct way: low heat, constant movement, no color, folded in thirds. It is perfectly yellow, impossibly creamy, and finished with fines…"

at Chengdu Taste

"The mapo tofu at Chengdu Taste is in a different category from every other version in LA. The silken tofu wobbles when you tap the plate. The doubanjiang sauce has real fermented d…"