Where to Order Takeout and Delivery in LA Right Now
Order from the comfort of your couch.
Editor’s note: Please note that COVID-19 restrictions are changing frequently and offerings may be different than at the date of publication. Call ahead to confirm.
The LA County Department of Public Health recently placed outdoor dining on pause for at least three weeks to help limit spiking COVID-19 cases. This decision is another major blow to restaurants and their employees, who have been hurting since March due to fluctuating restrictions. We’ve seen hundreds of restaurant closures across the county in the past nine months, and with no further government support in sight, the remaining restaurants are at risk.
A lot’s changed, and continues to change, but throughout the crisis, takeout and delivery have remained constant. Now is the time to support a beloved restaurant or try something new. Here’s a list of just some of our favorite options in LA:
Vaunted chef Chad Colby has earned a well-deserved reputation for making craggy, crusty Italian focaccia and showcasing seasonal SoCal ingredients in pastas and plates. Under COVID-19, he’s launched a “focacceria & ice cream” concept featuring his signature bread as the base for pizza that feeds four to six people. Heat-and-serve soups, wine and beer, Caesar salad, and pastry chef Brad Ray’s pints of luxurious fresh-spun ice cream in flavors like honeycomb and vanilla pistachio crunch are also available for takeout. The Dinner Special feeds four people and includes cheese or pepperoni pizza, Caesar salad, honeycomb ice cream, and one bottle of rosé or four Mexican Cokes.
How to order: Order pickup by calling 323-510-3093 or delivery via DoorDash, Caviar, and TOCK.
Some of LA’s best pizza is still available for curbside pickup or delivery as chef couple Caitlin and Daniel Cutler strive to keep their dream alive on Melrose. Zucca with zucchini shavings and blossoms—and lemon—is a beauty, served with peppery stracciatella on the side so the crust doesn’t get soggy. 1UP, inspired by Super Mario Bros and the plumber's quest to save the Mushroom Princess from King Koopa, teams mushrooms with pea tendrils, caciocavallo cheese, and sherry vinegar. They also sell $5 dough balls and sauce pints, so people can make pizza at home. Ronan’s crispy grilled chicken with pistachio olive pesto is one of LA’s best birds.
How to order: Call the restaurant directly at 323-917-5100 or go through ChowNow to schedule pick-up.
Minh Phan, the chef who’s known for seasonality, minimizing food waste, and flavor, pivoted to a collaborative “provisions shop,” selling vivid porridges, salads, and banh mi. Other creations include a jujube + orange blossom shrub and atypical pickles like apricot jicama. Grilled brown butter mochi with miso caramel and Vietnamese cold brew provide much-needed self-care opportunities. During the pandemic, Porridge + Puffs has also collaborated with restaurants like Ototo in Echo Park and n/naka in Palms.
How to order: Visit their Square site to order and arrange pick-up.
This Fashion District phenom from Teodoro Diaz-Rodriguez, Jr. and Jennifer Feltham is supplementing their regular menu with four monster family meals that are available through curbside pickup or delivery. Chivichangas, compact Sonora-style burritos, feature the restaurant’s stupendous house-made flour tortillas. Their “chivi party” includes six chivichangas with shredded beef and/or chicken filling, two bean and cheese burritos, chile de arbol and tomatillo salsas, and the requisite fixings. Meats are available by the pound and salsas come in half-pint containers.
How to order: Available for pickup by calling 213-628-3710 or for delivery through Caviar or DoorDash.
Jordan Kahn’s space-aged Hayden Tract monolith, which normally requires a minimum $295 and multi-hour commitment, is serving share-friendly meals that certainly read as down-to-earth. The initial menu packaged six dishes with two small desserts, including Wagyu beef brisket served with griddled Indian parathas, roasted chicken thighs, roasted black carrot salad, and a chocolate almond brown butter brownie. Another week, Kahn revived dishes from his bygone Vietnamese restaurant Red Medicine. And from now through December 20, he’ll be recreating dishes served during Alinea’s (the Windy City’s favorite three-Michelin star restaurant) inaugural year, like duck with pumpkin, banana, and Thai aromatics, and halibut with shellfish custard and hyacinth vapor. The menu is available ready-to-eat or with instructions for ambitious home cooks, each with a two-person minimum.
How to order: Available for pickup or delivery through Tock.
Adam Perry Lang is best known for his beef, whether that involves taking aging to untold depths, or smoking brisket with finesse rarely seen in LA. He’s maintained a fairly robust takeout menu, including smoked beef short rib, maple-glazed pork ribs, and a wedge salad draped with house-smoked, thick-cut bacon. The crisis has also motivated new ways to serve APL’s abundant meat, including TV dinners starring Cornish game hen and Prime wet-aged ribeye. Bonus: Perry Lang partnered with friend Jimmy Kimmel to feed people in need by matching meals through St. Joseph Center.
How to order: Schedule curbside pick-up by calling 323-416-1280. Prepaid pick-up is available through Tock.
Zach Pollack, who also owns Alimento in Silverlake, is still cooking dinner at this neighborhood Italian-American gem on a prime corner. Their COVID-19 specific “Cosa Super” deal feeds five to six people and includes two orders of garlic bread and a choice of two salads, two antipasti, and two pizzas. Imagine a meal with smokey mozzarella sticks, meatballs, Caesar salad, chopped salad, pepperoni and Hawaiiana pizzas. Just call or click. Dinner specials include deluxe Italian subs and substantial chicken parm. And since desperate times call for lots of wine, over 30 discounted bottles are also available.
How to order: Schedule curbside pick-up by calling 213-908-5211 or through Caviar.
This popular Taiwan import is open for pickup, offering award-winning braised beef soup (add noodles) and handmade dumplings from their freezer. Six different dumpling varieties are available to boil, pan-fry, or steam at home, including classic coriander cabbage pork, the assertive black pepper onion beef, and luxurious “big prawns” with leek sprouts, and seafood. Frozen dumplings can last for weeks...if you let them.
How to order: Call ahead to 626-348-8335 to confirm your chosen dumpling is in stock or simply swing by the restaurant freezer.
This restaurant typically warrants attention for yuzu shio ramen and high-value omakase, but now busts out compelling Japanese combo plates with a range of proteins to combat COVID-19. Buta kakuni (braised pork belly) is the most indulgent offering on their limited menu, though chicken karaage may hold more sway. No matter the choice, bento boxes come with black sesame-showered white rice, crispy ebi (sweet shrimp) with yuzu aioli, kale tantan men (dressed with spicy sesame miso), seaweed sunomono, pickled tomato, and crab. Uni mazemen (brothless ramen) and vivid kaisen dons topped with six colorful seafoods are also creative. All sake, beer, and wine costs 25% less with food.
How to order: Call for pickup at 424-335-7749 or arrange through their Square site.
David LeFevre and his talented crew (who he’s hiring back as takeout momentum builds) are serving an abbreviated version of their mid-century modern steakhouse menu. Beef is The Arthur J’s core business, so by all means get at least one steak. Family dinners feed four to six people, rotate nightly, and feature entrees like roasted Alaskan halibut with chimichurri on Tuesdays and red wine braised short ribs with potatoes au gratin on Saturdays. Chef LeFevre’s handpicked farmers market produce boxes help fuel home cooking.
How to order: Phone 310-878-9620 or schedule pick-up through ChowNow. Family dinners available through their website.
This respected local chain is packaging “Pitfire Provisions” during the pandemic, including share-friendly packages that feed four people. Their family meal includes one chopped salad, one Say Cheese pizza, one Zoe’s pepperoni pizza, baked mac and cheese and two chocolate chip cookies. They’re also offering $20 sangria pitchers and 15% off wine and beer bottles. Large format pastas and salads, batched cocktails, and beer growlers are ideal for bigger groups (or leftovers).
How to order: Call individual branches and schedule delivery through their website.
Lydia Lee and husband Leo specialize in Cantonese BBQ in the historic Spring Arcade Building. They’re become known for serving barbecued, braised, poached, and roasted meats in rice boxes with gailan and pickles. Mix-and-match proteins like crispy seven-spice porchetta crackling spooned with salsa verde, roasted honey-glazed BBQ pork, and soy-poached chicken served with ginger scallion sauce. They also added Saturday-only whole roast duck.
How to order: Call 213-988-7395 or schedule delivery through Caviar, Doordash and Postmates.
Douglas Rankin’s avant-garde, but approachable cooking also translates through takeout. Yes, those mussels come with curly fries and milk bread for sopping up Dijon emulsion. Dry-aged New York strip steak comes with umami-rich smoked tomato Bordelaise. Even tofu gets the royal treatment: Rankin graces them with grilled wild mushrooms and mushroom tea. Wine is also plentiful at Bar Restaurant, for diners looking to imbibe.
How to order: Schedule a pickup time through their Toast page.
This colorful addition to the Filipino Food Movement from longtime friends Jay Tugas and Ray Yaptinchay serves hearty plates seemingly designed to assuage stress. Their patita is a particularly comforting rice plate starring slow-cooked and then deep-fried pork shank coated with potent chile vinegar garlic sauce. Coco Jack is nearly as enticing, though meat-free, featuring jackfruit stewed in aromatic coconut milk with fermented black beans and chile oil, served over purple rice berries.
How to order: Delivery is available through their Square page. Get a 20% discount on pre-paid curbside pickup by calling 323-922-6061.
Jeremy Fox’s indefinable concept draws on midwestern and Jewish traditions, resulting in dishes diners won’t find anywhere else. We’re not sure where the idea to combine three-cheese kugel with koji-marinated flatiron steak and torched creme brûlée pie came from, but we’re happy it’s here. Fox is also a father and placed unparalleled emphasis on the kids menu, as evidenced by potato-crusted chicken tenders with honey mustard and matzo pizza margherita. Birdie G’s is also selling batch cocktails that make three to six drinks, plus beer and wine, and as COVID-19 has taught us, everybody needs a drink.
How to order: Pickup is available by calling 310-310-3616 or through ChowNow or Tock. Schedule delivery through Caviar, Doordash, Grubhub, Postmates or UberEats.
The lauded Southeast Asian restaurant from Chef Bryant Ng and wife Kim Luu-Ng packaged some of their greatest hits into a blowout family meal. Choose one salad, two appetizers, two rice or noodle dishes, and get bittersweet Vietnamese coffee pudding with a dippable dark chocolate cookie for dessert. An abbreviated a la carte menu is also available, along with two dishes from their bygone Cassia Rice & Noodle Kitchen concept: lemongrass chicken fried rice and scallion clay oven bread (aka naan) with scallion garlic butter and herbs.
How to order: Schedule delivery or pick-up through Caviar, DoorDash, Grubhub, Postmates, UberEats, and TOCK, and pick-up through ChowNow.
Yoonjin Hwang’s family-run restaurant and dessert shop exploded in popularity in the past year thanks to head cheerleader David Chang. For tough times, they’ve introduced a supercharged version of dosirak, the classic Korean lunch box. This meal encompasses 24 different components, ranging from bone-in galbi jjim (short rib) to kimchi pancake, japchae, and a single deep-fried mandu. Regular menu items are also available.
How to order: Schedule curbside pickup by calling 323-930-0789 or texting 805-876-4742. The share-friendly meat lovers combo and galbi jjim and oxtail tray is available for pre-paid pick-up through Tock.
Niki Nakayama and partner Carole Iida-Nakayama have created an aspirational California kaiseki experience in an unlikely neighborhood. Reservations became particularly tough after the couple appeared on Chef’s Table, and their grab-and-go pandemic meals are similarly in-demand, selling out quickly. The menu shifts, but dishes might involve braised Monterey Bay abalone, crispy lobster nanbanzuke, and market-driven sushi and sashimi. The celebrated chefs also collaborate with other local tastemakers, including Minh Phan from Porridge + Puffs and fine dining stalwart Susan Yoon.
How to order: Order kaiseki jūbako for up to eight people, with a portion of proceeds benefiting beloved purveyors, through Tock.
Santos Uy’s strip mall bistro has pivoted to a lunch concept called For The Win that he’s wanted to launch for awhile, fueled by a pair of powerhouse sandwiches. Third-pound smash burgers sear on a cast-iron griddle and join grilled onions, pickles, and special sauce on toasted Martin’s potato buns. The fried chicken sandwich features a buttermilk marinated breast, pickles, and mayo on the same bun. Papilles also continues to sell steak frites and banana pudding.
How to order: Call 323-871-2026 to arrange pick-up.
Iconic Vietnamese chef Helene An keeps tight reins on anything made in her “secret kitchen,” but she’s unleashing these dishes beyond her family restaurant walls for the pandemic. New additions include salt and pepper calamari with jalapenos and scallions, while An’s famous garlic-roasted Dungeness crab is still available out of shell or cracked in the shell. Other pan-Asian preparations include wagyu and pineapple fried rice and broiled red snapper in the style of Hanoi’s Cha Ca La Vong with plenty of dill and turmeric.
How to order: Available for pick-up and delivery by texting 424-303-8108, calling 310-205-8990 or emailing ANtheGOcbh@houseofan.com. Pick-up is also possible through ChowNow and order delivery using UberEats.
This limited edition retro revival from chefs Hans Röckenwagner and Josiah Citrin updates dishes that celebrities like Frank Sinatra enjoyed decades ago. During the pandemic, they’re tapping into nostalgia with upscale TV dinners that arrive in compartmentalized aluminum trays with reheating instructions. Chicken parm is a signature dish at the restaurant, with molten cheese in the middle, and the salisbury steak with mushroom gravy is nearly as compelling. Each TV dinner comes with two side dishes. Their normal hits, including a textbook shrimp cocktail and Frank’s spicy spaghetti and clams, also travel well.
How to order: Use Rockenwagner Market website to schedule TV dinner pick-up or delivery. Order additional menu items through their Toast page.
Jazz Singsanong carries on her family’s fiery culinary legacy in a beloved strip mall location. LA’s most comprehensive southern Thai menu—150 dishes deep—applies a “real chili, real spicy” touch to everything from tiger prawns to soft shell crabs and lamb rack. Ingredients like bitter sator beans and deep-fried silkworms only add to the adventure, though more straightforward dishes like chicken wings served over turmeric fried rice and a fluffy omelet bursting with ground pork and green chiles are still worthwhile.
How to order: Call 323-667-9809 to schedule pick-up and order delivery through DoorDash, GrubHub, and UberEats.
Alvin Cailan, a prominent voice in the Filipino restaurant scene and burger maestro who launched The Usual in Manhattan, recently returned home to LA to debut a pandemic-friendly butcher shop. Cuts like picanha and “baller” bacon are popular everyday options. Larger format “Weekend warrior” cuts that require more grill time involve whole briskets, bone-in short ribs, and tri-tip. Yes, Cailan also sells three different burgers with fries, including a Picanté burger with pickled peppers and spicy mayo, and a behemoth ten-ounce, dry-aged DH burger with caramelized onions, provolone cheese, garlic confit mayo and burger pickles in between a toasted custom burger bun by Bread Bar LA.
How to order: E-mail firstname.lastname@example.org, call 213-935-8188, or visit their Square webpage.
Liwei Liao has turned The Joint into one of LA’s top seafood markets, dry-aging and hot-smoking several fish varieties daily. During the pandemic, his increased offerings include wild Japanese coral trout grouper, smoked salmon bellies and collars, and a prime selection of bivalves and crustaceans. Red meat eaters aren’t out of luck: The Joint also sells assorted Peads & Barnett’s pork parts, Prime ribeye, and Australian lamb rack. Pantry items, house-baked banana cream pie, squid ink bread, and sandwich rolls are also in play. Sign up for The Joint’s newsletter and receive daily updates.
How to order: E-mail email@example.com or order large format preparations through their website.
Kevin Meehan continues to innovate at the modern California restaurant he runs with Drew Langley on Melrose. The Michelin-starred chef recently created a high-value family meal that included a dry-aged Flannery Beef ribeye, prized market produce preparations like Brentwood corn succotash and crispy Weiser Family Farms potatoes, and culminated in butterscotch pot de creme with cinnamon crumble. Ordering Kali’s family meals unlocks a la carte supplements like caviar service, signature burgers, and fried chicken sandwiches, and house-made pasta with either mushroom cream sauce or local sea urchin. Langley curated a special wine, beer, and cocktail menu to pair with the food.
How to order: Schedule curbside pick-up through Tock.
When tiny Found Oyster bar debuted near the big blue Church of Scientology building in late 2019, chef Ari Kolender, Adam Weisblatt, and Holly Fox created a focused, unique seafood experience. Charleston native Kolender expanded their Southern focus beyond the ocean to beet salad served atop whipped tofu, fried chicken wings seasoned with “Old Bay, cayenne and love.” Thankfully their decadent Maine lobster roll featuring plump meat tossed with lobster bisque and their silky scallop tostada dressed with yuzu kosho. Found Oyster also sells raw and cooked seafood to-go, including Little Namskaket oysters by the dozen, fish like ocean trout and whole branzino by weight, and Maine mussels.
How to order: Schedule pick-up from the regular menu through Toast and seafood shop through a separate Toast tab.
Travel is severely limited during the pandemic, but James Beard award-winning chef Michael Cimarusti and front of house partner Donato Poto have found an imaginative remedy: an "En Voyage" menu that changes weekly and focuses on cuisines from different destinations. So far, they took a Tour de France, explored Italy’s Amalfi coast, and most recently boomeranged back to California for a tasting menu starring prized Golden State ingredients like house-smoked Liberty Farms duck breast, wild King salmon, and Harry’s Berries strawberries. Three-course meals also include two breads starring Tehachapi Grain Project products: Abruzie rye and Red Fife sourdough.
How to order: Available through Tock
Master écailler Christophe Happillon has been severely hampered at his Grand Central Market oyster bar. He knows that delivering fresh seafood can pose logistical challenges, and that many people struggle to shuck oysters. OYTOGO addresses both issues. Happillon preserves dozens of shucked oysters at 37 degrees for up to four hours on a platter in a box. He’s currently offering briny Kumiai oysters from Baja, served with complementary lemon, mignonette, cocktail sauce, and horseradish.
How to order: Schedule pick-up with at least 24 hours notice through their website.
Italian-born chef Gianni Vietina and Argentinean pastry chef Federico Fernandez teamed up on this airy, patio-centric restaurant and bakery on The Platform’s ground floor. Bianca serves three meals daily, featuring ridged rigatoni tossed with rich veal Bolognese and mortadella, Manchego and stracchino sandwiches on house-made focaccia, and daily specials. Just because we’re in a pandemic shouldn’t mean we should ignore excuses to celebrate. With that in mind, try Bianca’s holiday cakes like panettone, Bûche de Noël, and stollen. Even their regular pastry case and bread bin are worth raiding.
How to order: Call directly to 424-603-4353 or schedule pick-up or delivery through Grubhub and Postmates.
Chef Walter Manzke and pastry chef Margarita Manzke continue to power through the pandemic by cooking globally and market influenced comfort food, bread, and pastries from their grand restaurant and bakery. Their weekend take-home dinners change with market finds and as inspiration strikes. A recent package included a little gem salad with green goddess dressing, house-baked baguette with Normandy butter, roasted Brussels sprouts, mezze maniche pasta with mushrooms, Liberty Farms duck breast and lime leaf panna cotta. Modern, brunch-friendly République classics like mushroom toast, Maine lobster omelette, and kimchi fried rice are still served by day.
How to order: Breakfast and lunch are available through their website. Pre-order bread and pastries or weekend take-home dinners through Tock.
Thursday through Sunday, this sake bar from chefs Charles Namba and Courtney Kaplan hosts a daytime takeout concept called Ototo Aozora featuring rice bowls, sandwiches, and cream puffs. Imagine donburi (rice bowls) topped with panko-fried New Caledonian blue prawns, house-cured salmon roe and tartar sauce; spaghetti and clams in Bordier seaweed butter sauce; and Chino Farms carrot cake cupcake with guava jam and cream cheese frosting. Ototo Ichiba is a market that stocks the shelves and bartop with soba and udon noodle packets, house-made lotus root furikake, and of course, plenty of sake.
How to order: Schedule Ototo Aozora pick-ups through their website. Order from their market through a separate web page.
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