Top 5 Restaurants That Opened In LA This Month


Keeping an eye on every Los Angeles restaurant and bar opening is folly. But to keep an eye on the most worthy? Yeoman’s work, and we’re proud of it. That’s why we’re presenting Table Stakes, a monthly overview of the five (or so) must-know spots that have opened their doors wide in the past thirty (or so). Let’s eat.

Summer in LA: the perfect excuse to let your stove rest a few nights a week and immerse yourself in the decadence of food.

The world is opening up again and restaurants are back in full swing, a boon for industrialists and gourmets alike. LA Tourism looks forward to welcoming visitors from out of town back to the group a comeback campaign, and whether you’re a born Angeleno, a transplant, or just passing through, the city’s culinary scene is one of the best things about the West Coast’s largest hub.

While some spots like WeHo’s infamous EP revamp, remodel, and re-evaluate old concepts for a return after 400+ days with doors closed, others, like Imari, are starting fresh with crisp, elegant takeaways of their Japanese Washoku that paved the way for a . pave the return to formal dining indoors. With everything from trendy Spanish tapas served in a chic, velvet-draped setting to Nancy Silverton’s first new concept in nearly a decade, dining in the City of Angels has never been better.

The Hollywood Roosevelt

The condition: Nancy Silverton’s first new restaurant in eight years (!) Is a big deal for both her acolytes and anyone out of town, and after postponing the opening a few times, The Barish doesn’t disappoint. In fact, if anything, it somehow exceeds what foodies might expect of a Silverton joint. In a menu that naturally manages to present its world-class pizza dough in a shrewd nod to Mozza, Silverton lets its considerable skill play out, this time in the world of Old Hollywood glamor and the Chophouse classics. The Hollywood Roosevelt can feel like a diamond in the rough given the changing neighborhood. The Barish is helping to bring the property back to its former glory as a bustling, sought-after reserve in a stunning, fully renovated dining room.

What you eat: Start with the pizza fritta: Silverton’s infamous pizza dough is loosened up and fried, then topped with a big dollop of ricotta and coated with parmesan and Italian spices – it’s basically the best breadsticks in the world. From there, switch to a classic wedge and the delightful steak tartare, deconstructed and served with vegetables as a side dish, instead of the more traditional crostini or buns. Pasta comes in appetizer servings, but make a serving of carbs and cheese before diving into a grand finale to Surf and Turf: lobster and the bavette? Or maybe sea bream and a Wagyu rib cap? The only thing that could top it all is a good old-fashioned sundae with chocolate sauce, whipped cream, and crispy, salty peanuts. The sundae may not literally have a cherry on top, but The Barish Martini with a touch of Finochietto liqueur – which gives it a black liquorice / anise flavor – works well when a nightcap is needed.

Stefan Merriwetter

The condition: Although this suburb of Los Angeles is not exactly known for its fine restaurants or foodie centers, Agnes kills two birds with one stone. The married couple Vanessa and Thomas Tilaka Kalb have lovingly designed a restaurant and a cheese dairy, which is part cheese / wine shop, part snack / drink paradise and part formal dining for all ages. With Liz Kelso (formerly of art and Wally’s Beverly Hills) on board, the superbly affordable wine list is designed to go well with cheese, pasta, and protein – and remain accessible to couples on dates, families in town, or friends sharing a meal. Take a quick break for cheese, wine, and staples from the pantry, or grab a table (or stool) and sit down for a cocktail, glass of wine, and some of the most delicious “snack adoos” north of trendy Highland Park.

What you eat: First and foremost, fried cheese curds with barely any breadcrumbs and homemade ranch with fresh dill are a must. They are light and warm, not doused with a thick batter or too much oil. You can opt for a meat or cheese platter to start with, but most prefer the half and half which gives diners a sneak peek of everything. A corn bread “éclair” with a ribbon of chicken liver mousse and brandy cherries is one of the cleverest starters I’ve ever seen, and it skilfully combines Mediterranean favorites with Californian flair.

Then there are the shrimp and cornbread hush pups and the crispy-skinned steelhead trout that reads like a rare salmon with a slightly wilder taste – wet rock and the clean taste of riverbed. As with the cheese curd, a delicious addition – in this case homemade tartar sauce – turns this from a very good dish into a really great dish. Finally, with the vegan coconut cream and strawberries, a dessert that tastes like a plate from grandma’s kitchen, but with modern aspects in mind. And if you don’t bring a bottle of wine and a vat of La Tur on the way out, that’s your loss.

Katrina Friedrich

The condition: Spanish tapas in beautiful surroundings has never been a bad idea, but Chef Rudy Lopez’s new soulmate in WeHo knocks it out of the park. Lopez grew up between Spain and Guatemala, his parents’ homes, and his flair for well-spiced tapas with unexpected fusion elements testifies to his years of travel. Come for the elegant, rich menu full of Spanish Mediterranean elements leaning towards Californian freshness, and stay in a truly beautiful location for the upscale cocktails in the middle of one of LA’s most popular neighborhoods.

What you eat: The impressive Soulmate menu is carefully broken down into several key sections, including appetizers, from the earth (vegetables), from the sea and from the land. Don’t miss the decadent jamón, a cured ham served with bread and tomatoes that melts in your mouth like butter but retains the salty, nutty taste of properly reared pork. The white bean hummus with a bowl of crudites served upright over ice is visually stunning, but add a platter of fire roasted peppers and peas for the best possible combination with this hummus.

Don’t even think about skipping the house paella with calamari rings, lots of clams, prawns and the fluffiest bomba rice to keep it all together. Saffron, chorizo ​​and aioli soften the sometimes haughty paella sauce and a cocktail that’s named after hilariously Love island Slang, the fanny flutters, also goes well with guava, lemon and bubbles. Please note 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 the Basque cheesecake with fresh fruit and keep in mind that this dessert may have inspired the name of the restaurant.


The condition: Chef David Schlosser – who earned a Michelin star for the downtown kappo style Shibumi – is the chef of Imari, a new Japanese restaurant in Brentwood that focuses on the traditional, seasonal practice of washoku. The traditional kitchen style is considered so integral to Japanese culture that UNESCO called it representative of the country’s “intangible cultural heritage” and Imari wants to draw attention to this historic practice in western LA. Schlosser will be consulting with Chef Derek Wilcox, a master sushi chef who previously worked for Shoji in New York, on the spot’s seasonal menu.

What you eat: The limited menu started in early June with sashimi bento boxes full of favorites like salmon, albacore and uni and other rarities like New Zealand tai sea bream, tile fish and homemade pickled vegetables. Carefully shaped rice balls, served alongside sashimi, are seasoned with Japanese salt and boiled with filtered water to “restore the pH and salinity of Japan’s water.” What’s it like bringing authentic cuisine to California palates? The full menu and indoor dining will open on July 16. So get a sashimi box while you can or keep an eye out for reservations in a couple of weeks.

West hollywood

The condition: When it first opened in 2015, EP & LP quickly became one of the hottest places in West Hollywood to eat, drink, see and be seen. And during a time that required wide-open outdoor spaces, the rooftop bar LP thrived in 2020 with a special Tulum-inspired pop-up, Las Palmas, and young, restless crowds crowding upstairs to leave the house . But with the indoor restaurant closed for almost a year and a half, it was time to freshen up, remodel, and freshen up for EP with a completely redesigned menu created by brand new chefs – Australian power couple Monty and Jaci Koludrovic – EP may still have the same name, but it’s a completely new restaurant.

What you eat: Tuna crudo? Grilled Prawns? Lobster Gnocchi? The menu is every seafood lover’s dream, with fruits sprinkled over each course – and of course fresh oysters, served with a delicious lime and cucumber mignonette that is always available. Stick to the seafood theme for grilled branzino and steamed trout, or turn left and enjoy hearty home-style cooking with a plate of pork schnitzel. For the less adventurous diner, there is always the tried and tested twice-cooked chicken or classics such as steak and Caesar salad. No matter what you get, this is the place for cocktail couples – they come cold, damp, and ready to take you up to the rooftop to learn more.


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