Two years after Hollywood insiders first spotted neon pink signage announcing the imminent arrival of buzzy Parisian bistro Mr. T along a trendy stretch of Sycamore Avenue in Hollywood, the globally inspired restaurant has finally opened. Translating beloved street fare through expert French techniques and California-fresh ingredients is chef Alisa Vannah (Chi Spacca, Tsubaki, and République), who trained with head chef Tsuyoshi Miyazaki in Paris prior to the opening and lent her expertise to a few dishes that only appear on the LA menu, including a Thai-inspired take on Tuna Crudo with Nam Jim vinaigrette, red flame grapes, and jalapeno oil. Whether you choose to cozy up in one of the maroon leather circle booths inside or on the string-lit patio where a row of blooming olive trees provide privacy from sidewalk traffic, you’ll be treated to an unforgettable meal where highlights include vegetarian Croquettes Monsieur with a crunchy, falafel-like exterior, and the Mr. T Mac and Cheese with truffle oil and comte cheese that gets a tableside flambé. The beverage program is just as worldly, with mezcal making its way into the eponymous Mr. T cocktail alongside prickly pear, Cointreau, lime juice, agave, and candied hibiscus, and Japanese gin making an appearance in the Tupac Shakur-inspired Dear Mama, with matcha, almond milk Baileys, vanilla cinnamon syrup, and a pistachio crumble.

There were a couple of false starts for chef Chris Bianco at ROW DTLA, the massive mixed office, retail, and dining complex in the Arts District. But almost three years after the closure of Tartine Bianco, he and his team are back in a different corner of the ROW, doing what they do best—kicking out incredible wood-fired pizzas and winning prestigiousawards. The dinner menu is short and ingredient-focused in an earnest way, with a few appetizers, a couple of salads, and a handful of pizzas topped simply but cleverly with just a few ingredients each. Take the Wiseguy, with wood-roasted onion, smoked mozzarella, and fennel sausage; the celebrated Rosa is equally simple, with a blanket of pistachios, a fistful of slivered red onion, and a scattering of rosemary over a bed of parmigiano-reggiano on that wood-fired crust. Salads and appetizers are market-dependent, from roasted vegetables to the seasonal salad, and the farinata and focaccia are under-the-radar treasures. Reservations are tough to come by, but sometimes you can sneak in if you show up right around opening. And if that doesn’t work, they’re doing New York-style pies at lunch, which is worth a visit in its own right.

José Andrés returned to LA in dramatic fashion, helming the food and beverage program at the newly opened, Frank Gehry-designed Conrad LA hotel. While the renowned Bazaar Meat has yet to finalize its launch, San Laurel immediately wowed diners, already earning itself Michelin recognition in the brief time that it’s been open. The menu highlights Iberian cuisine through California-fresh ingredients, showcasing the chemistry between the two coasts in shareable plates like a Grilled Romaine salad with manchego espuma, and Gambas Al Aillo, or head-on shrimp that arrive in a rich bath of garlic and olive oil. With an expansive patio that overlooks the stunning Walt Disney Concert Hall, San Laurel positions itself as a tempting pre-theater destination, even offering a two- or three-course dinner option that highlights favorite dishes like the Fennel Soup with crab and manchego foam, and a Rack of Lamb with cumin-carrot puree, plus the option to add a supplement of acorn-fed Jamón Ibérico, before finishing with a Pistachio Cake. Classic and creative cocktails abound on the drink menu, including the Saints G&T with aloe vera liqueur, a Pisco Sour, and a Foggy Hill with Del Maguey Vida mezcal, Yzaguirre 1884 Gran Reserva vermouth, Cynar, Aperol, and topped with an orange-thyme aromatic cloud. A selection of wines by the glass (including some sherry options), beer, and sake are also available.
How to book: Reservations can be made online.

You’d never know it now, but Bub & Grandma’s was always supposed to be a sandwich shop. Owner and baker Andy Kadin fell into the retail bread game and then ended up at the pinnacle of it, selling outstanding sourdough at farmers markets and to some of the best restaurants in town. Bub & Grandma’s has long been the go-to bread at Wax Paper, it is an essential component in Dune’s underrated pickled beet sandwich, and now—some three years after they signed their lease—Kadin and his crew are building their own sandwiches at their stylish deli in Glassell Park. The menu skews classic and options are simply labeled with a familiar word or two: Italian, Tuna, Roast Beef Au Jus. That aesthetic serves them well, minimalism executed at the highest level, such that each piece shines but none obscures the bread itself. It extends, too, to their pastry program, which puts clever twists of flavor into familiar shapes, including some of the best new donuts in town, airy little puffs with bright, contrasting frostings like passionfruit and lime.
How to book: Walk-ins only for now.

Like any restaurant that debuted in the second half of 2019, life at Yang’s Kitchen has been full of twists and turns. They opened with an all-day menu of modern Chinese-Angeleno food influenced by chef Chris Yang’s LA upbringing, then pivoted to takeout and pantry items before reopening for brunch last year and then, finally, re-started their dinner service in November 2022. After a few weeks of dinners, it is abundantly clear that it was worth the wait—the menu is fun and approachable, clever and creative, the perfect place for a casual, wine-friendly dinner with a small group. Start with a little bowl of Chex Mix dusted with furikake, maybe a serving of Chilled Tofu with Avocado and Roe, and some Smoked Fish Dip. Have a glass of natural wine from their tightly curated list, then add another app—a wedge of Grilled Cabbage with Bagna Cauda, maybe—before continuing to the main courses. The Campanelle pasta done in the style of Dan Dan noodles is an early hit, but it is hard to outshine the Hainan-style Fish Rice, featuring dry-aged Barramundi served with chili butter, ginger-scallion sauce, and pickles over a scoop of their luxurious chicken fat rice.
How to book: Reservations available through Yelp.