Restaurants

Your guide to dining out in Los Angeles, including restaurant reviews, new restaurant openings, and online reservations to LA's best restaurants

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The most exciting restaurant and bar openings of April 2016

A Venice lounge, a Thai food and wine bar, and a hot chicken favorite all made the list.

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Latest restaurant reviews

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Otium

This isn't your average museum restaurant.

Time Out says
  • 3 out of 5 stars
Users say
  • 5 out of 5 stars
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Santa Monica Yacht Club

Bust out your boat shoes.

Time Out says
  • 3 out of 5 stars
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Little Pine

Little Pine is free of animal products, but not free of problems.

Time Out says
  • 2 out of 5 stars
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Sausal

Sausal is a looker, but the food has some catching up to do.

Time Out says
  • 2 out of 5 stars
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Latest restaurant stories

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The best outdoor dining in LA

Lunch with a side of sunshine.

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The best sushi restaurants in LA

LA's sushi game has never been better.

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All of the food at IKEA Burbank, ranked

Find out where Swedish meatballs ended up on the list.

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The best tacos in Los Angeles

All hail the mighty taco.

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Where to eat in the San Gabriel Valley

Dim sum, pho, Taiwanese specialties—this list has it all.

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The best restaurants in Los Angeles

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Best brunch restaurants

Your weekend morning guide to eating and drinking at the best brunch restaurants in Los Angeles.

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Best Thai restaurants

Discover spicy soups, complex curries and flavorful stir-fries at LA's best Thai restaurants.

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Best cheap eats

These cheap eats pack as much flavor as they do value.

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Best coffee shops

We sipped our way through town to find the best coffee shops in LA.

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Best vegetarian restaurants

LA's best vegetarian-friendly restaurants are as varied as the city's neighborhoods, from meatless Chinese in SGV to an Italian hotspot in Venice.

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Best dim sum

Whether you’re hankering for juicy siu mai or char siu bao, here's your guide to the best dim sum breakfast spots in LA.

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The best events this week

Restaurants

Love & Salt Brunch and English Muffin Demo

As the force behind Love & Salt’s Italian kitchen, chef Michael Fiorelli knows a thing or two about hand crafting fresh bread. The culinary wiz is spearheading a series of English muffin demo classes, followed by a sumptuous brunch at the Manhattan Beach locale as part of a series with MasterCard’s Priceless program. Reserve April 23, May 21 or June 25 for an hour-long, hands-on workshop, capped off with brunch in the restaurant’s upstairs private room.

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BBQ, Blues & Brews

Begin your workweek in Southern style while feasting on comfort food, sippin' on a cold one and listening to live blues at Baltaire's BBQ, Blues & Brews series every Monday night. Executive chef Travis Strickland presents a menu of finger-licking dishes like jalapeño cornbread with bourbon pecan butter, blue cheese fondue dip with housemade salt & vinegar chips, and the Southern burger with ramp aioli and smoked onion jam. Seating is first-come, first-serve and only available in the bar and lounge, so come early and plan on leaving with a Southern drawl.

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Cinco de Mayo Fiesta at El Chavo

Come Cinco de Mayo, Silverlake’s El Chavo will have more mescal-infused cocktails and cervezas than you’ll know what to do with. Considering its sister bar, El Chavito, is parked right next store, we can’t imagine why. Pair a lime-and-smoked salt-topped cocktail with finger-licking fare like street corn and tacos, set against live music into the night.

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Disco Dining Club: Gospel Edition

"And on the 7th day, God said, 'Let there be disco,'" At least according to the Disco Dining Club, an underground supper club and dance party that haunts the warehouses of Los Angeles at night, throwing epic, gluttonous fêtes with all-you-can-eat oyster buffets. On May 7, the roaming dinner club is back, offering both a dinner and after party experience for those seeking a more stimulated evening. Dinner is a two-hour, 44 person feast by Loghmela surrounding a ceremonial fire, with music by Magic Fly and flowers by Deep Nature Florals. A curated drink menu comes courtesy of mixologist Fabian Junio & FAIR Spirits.  At the after party, unlimited oysters from Shucks Oysters will keep you fueld throughout the morning—yup, it ends at 5am—along with late night nibbles and sweets. There will be music by Darshan Jesrani from Metro Area, Magic Fly and Gay Marvine, as well as religiously-themed performances. We'll let your mind fill in whatever that may mean.  

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La Nuit En Rose at SkyBar

Attention rosé lovers! Transporting its pink-filled splendor from the east coast to LA, La Nuit en Rosé is turning the posh Mondrian Hotel into a rosé fanatic’s utopia. Whisk away to SkyBar for a three-day extravaganza, featuring a four-course wine dinner on Friday, a sunset soiree on Saturday and a pool party on Sunday. Each event will offer the chance to sample from over 50 different wines, a live DJ and a spa presented by Bermuda Tourism. 

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Things to do

Pickle Party at Grand Central Market

Pickle lovers will be tickled to hear that Grand Central Market is hosting a celebration of all things pickled, brined and fermented. On Sunday, May 15, from 10am to 5pm, the venue will "introduce visitors to the wide world of pickles" and showcase pickling traditions from around the world. Peruse the Pop-up Pickle Marketplace, featuring local purveyors pickling everything from mushrooms to green beans. Then roll up your sleeves for a "kraut mob," where you and fellow fermentation lovers can contribute to 1,000 Pounds of Kraut, a crowd-sourced, communal sauerkraut-making session led by fermentation expert Sandor Ellix Katz, author of The Art of Fermentation. Each participant will go home with a free jar of the stuff, along with instructions on how to complete the fermentation process at home. If you can't get enough of Katz, stick around—he'll be giving a free public lecture on fermentation and culture, with a book signing to follow. More into sampling? Vendors will offer special pickled menu items, and chef demos will be taking place throughout the market, introducing visitors to far-flung flavors and techniques. Taste Asian and Latino pickles and condiments; learn how to reduce waste by using the entire plant in "leaf-to-root" pickling; and get an inside look at pickling wild foraged finds.

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