The 5 best restaurants that opened in Los Angeles this month


Keeping an eye on every restaurant and bar opening in Los Angeles is crazy. But keep an eye out for the most worthy? Yeoman’s work, and we’re proud to do it. Thus, we present Table Stakes, a monthly recap of the five (approximately) must-see spots that have opened their doors in the last thirty (approximately). Let’s eat.

Summer in LA: the perfect excuse to leave your own stove on standby a few nights a week and dive back into restaurant decadence.

The world is reopening and restaurants are in full swing, a boon for industry and foodies. LA Tourism looks forward to welcoming visitors from out of town with a return campaign, and whether you are a born and raised Angeleno, transplant or just passing through, the town’s food scene is one of the best stuff on the west coast’s biggest hub.

While some places like WeHo’s infamous EP revamp, reshape and reevaluate old concepts for a comeback after more than 400 days with the doors closed, others, like Imari, are starting over with a clean takeout and sleek of their Japanese washoku which sets the stage for a return to the formal dining room inside. With everything from trendy Spanish tapas served in a chic, velvet-draped environment to Nancy Silverton’s first new concept in nearly a decade, dining in the City of Angels has arguably never been so good.

Hollywood Roosevelt

The premise: Nancy Silverton’s first new restaurant in eight years (!) Is a big deal for her cronies and all outside visitors, and having pushed back its opening date a few times, The Barish doesn’t disappoint. In fact, it sort of exceeds foodies’ expectations for a Silverton joint. In a menu that, of course, manages to showcase its world-class pizza dough in a sly nod to Mozza, Silverton demonstrates his substantial skills, this time in the world of Old Hollywood glamor and chophouse classics. The Hollywood Roosevelt may look like a diamond in the rough given the evolution of the neighborhood, the Barish is helping elevate the property to its own former glory as a lively and coveted reservation in a beautiful, fully renovated dining room.

What you eat: Go for the pizza fritta to start: Silverton’s infamous pizza dough is puffed up and deep-fried, then topped with a dollop of ricotta and coated in Parmesan and Italian seasoning – basically it’s the best breadsticks in the world. world. From there, move on to a classic nook and the gorgeous steak tartare, which is deconstructed and served with greens on the side instead of the more traditional crostini or rolls. The pasta comes in appetizer portions, but stop for a serving of carbs and cheese before diving into a grand surf and turf finish: lobster and flank steak? Or maybe sea bream and a Wagyu rib cap? The only thing that could top it all is a nice old-fashioned sundae with chocolate sauce, whipped cream, and crispy, salty peanuts. The sundae might not literally be the icing on the cake, but the Barish martini with a hint of Finochietto liqueur – giving it a black licorice / anise flavor – will do well if a nightcap is needed.

Stefan Merriweather

The premise: While this Los Angeles suburb hasn’t necessarily been known for its foodie selections or food hubs, Agnes is on the verge of killing two birds with one stone. The husband and wife duo of Vanessa and Thomas Tilaka Kalb have lovingly designed a restaurant and cheese factory that is both a cheese and wine store, a haven for snacks and drinks, and a formal dining room for all. ages. With Liz Kelso (formerly of Craft and Wally’s Beverly Hills) on board, the brilliantly affordable wine list is designed to pair with cheese, pasta and protein – and remains accessible to dating couples, families in town. or friends sharing a meal. Stop for a quick run of cheese, wine, and pantry staples, or grab a table (or stool) and sit down for a cocktail, a glass of wine, and a few more. delicious “snackadoos” north of trendy Highland Park.

What you eat: First off, the fried cheese curds with a barely present breadcrumb coating and the homemade ranch topped with fresh dill are a must. They are light and warm, not soaked in a thick paste coating or too much oil. You can go for a meat or cheese platter to start, but most will prefer the half and half which gives guests a taste of everything. A cornbread “eclair” with a ribbon of chicken liver mousse and brandy cherries is one of the smartest appetizers I’ve ever seen, skillfully blending southern favorites with a California twist.

Then there are the shrimp and cornbread puppies, and the crispy-skinned rainbow trout, which reads like a rare salmon with a slightly more gamier taste – the wet stone and clean taste of the river bed. As with cheese curds, a tasty addition – in this case, a homemade tartar sauce – elevates it from a simple really good dish to a really great one. Finish with the vegan coconut cream and strawberries for a dessert that tastes like a plate out of grandma’s kitchen, but with modern concerns in mind. And if you don’t grab a bottle of wine and a vat of La Tur on the way out, it’s your downfall.

Katrina Frederick

The premise: Spanish Tapas in Nice Limits has never been a bad idea, but chef Rudy Lopez’s new soul mate at WeHo is taking him out of the park. Lopez grew up dividing his time between Spain and Guatemala, his parents’ homes, and his flair for well-seasoned tapas with unexpected fusion elements is a testament to those years of traveling. Come for the elegant and substantial menu full of Spanish Mediterranean touches that lean to Californian freshness, and stay for the elevated cocktails in what is truly a beautiful space, right in the heart of one of LA’s most beloved neighborhoods.

What you eat: The terrific Soulmate menu is thoughtfully divided into several key sections, including entrees, from the land (vegetables), sea and land. Don’t miss the decadent jamón, an aged ham served with bread and tomatoes that melts in your mouth like butter but retains all of the salty and nutty flavor of properly raised pork. The white bean hummus with a bowl of raw vegetables served upright on ice is visually stunning, but add a platter of fire-roasted peppers and snow peas for the best possible pairing with this hummus.

Don’t even consider skipping the homemade paella with squid rings, lots of clams, shrimp, and the fluffiest puffed rice to keep it all together. Saffron, chorizo ​​and aioli sweeten the sometimes overwhelming paella sauce, and a cocktail named for hilarious Island of love Slang, Fanny Flutters, also pairs well with guava, lemon, and bubbles. Please consider the excellent cavatelli with more chorizo ​​and green olives if seafood isn’t your thing, or a near-perfect hanger steak with chimichurri butter. Finish with the Basque cheesecake topped with fresh fruit, and consider that this dessert could be what inspired the restaurant’s name in the first place.


The premise: Chef David Schlosser – who earned a Michelin Star for downtown kappo-style Shibumi – is the executive chef of Imari, a new Japanese restaurant in Brentwood that focuses on the traditional, seasonal practice of washoku. The traditional cooking style is considered to be such an integral part of Japanese culture that UNESCO has designated it as representative of the country’s “intangible cultural heritage” and Imari aims to bring this historical practice to the fore in the western part of LA. Schlosser will consult the seasonal menu on site, as well as Chef Derek Wilcox, a sushi master formerly of Shoji in New York.

What you eat: The limited menu kicked off in early June with sashimi bento boxes packed with favorites like salmon, albacore, and uni, and other rarities like New Zealand tai bream, tuile fish, and pickled vegetables. homemade. The carefully formed rice balls served with the sashimi are seasoned with Japanese salt and cooked with water that has been filtered to recreate “the pH and salinity found in Japanese water”. How is it to bring authentic cuisine to Californian palates? The full menu and inside dining opens July 16, so grab a box of sashimi while you can or keep an eye out for reservations in a few weeks.

West Hollywood

The premise: When it opened in 2015, EP & LP quickly became one of West Hollywood’s hottest places to eat, drink, see, and be seen. And during a period that required large outdoor spaces, the LP Rooftop Bar thrived in 2020, with a special Tulum, Las Palmas-inspired pop-up, and young and restless crowds flocking upstairs, eager to get out. of the House. But with the indoor restaurant closed for almost a year and a half, it was time for an overhaul, remodel and refresh for EP With a completely redesigned menu created by all new chefs – Australian power couple Monty and Jaci Koludrovic – EP might still have the same name, but it’s a brand new restaurant.

What you eat: Tuna crudo? Grilled shrimp? Lobster gnocchi? The menu is a seafood lover’s dream, with seafood sprinkled on every dish – and of course, fresh oysters served with a gorgeous cutie of lime and cucumber always on hand to start. Keep the seafood theme for the grilled branzino and steamed trout, or turn left and sit down for comfort food with a plate of pork schnitzel. For the less adventurous diners, there’s always the tried-and-tested double-baked chicken, or classics like steak and Caesar salad. No matter what you get, this is the place for cocktails – they come cold, watered down, and ready to take you upstairs to the rooftop for more.

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