We're still obsessed with avocado toast—and if the menus of many of the best resturants in Los Angeles are any indication, so is everybody else. The trendy toast is more than an Instagram-worthy treat, it's a kind of testament to what makes SoCal cooking so great: simple preparation of fresh produce, presented with finesse, adding up to a casual yet oh-so-stylish dish. Avocado toast is also versatile, showing up everywhere from elaborate offerings at the best hotel brunch services in the city, to more grab-and-go versions at some of L.A.'s best coffee shops. Make your way to these spots and you'll see why we think they're the toast of the town.
The best avocado toast in Los Angeles is at these restaurants
If you're going to pay someone to smash avocado on bread for you, you might as well go to a place that does it right.
Where to find the best avocado toast in L.A.
Alexander Phaneuf and Or Amsalan bring their incredible baking skills to everything they serve at Lodge Bread, so you know the toast is going to be the star of this one. An imposingly-thick slice is topped with avocado and a beautiful array of thinly-sliced radishes.
Not every avocado toast has to be a fancy production. This diner-style version is simplified, but no less satisfying. Here, a smooth spread of avocado is slapped across bread and dusted with pepper flakes, and, best of all, you can sate your cravings at almost any hour of day or night.
This elegantly-sliced avocado toast is a distinctly West Coast addition to the generally Southern-inspired menu at this charming resturant in the courtyard of the Palihotel in West Hollywood. Toppings can include slivered red onion and smoked black olives.
The name may sound cute-sy (it's also a Fleetwood Mac song), but Honey Hi is serious about making flavorful, healthy dishes for the Echo Park crowd; the most popular of which is their bright, colorful avocado toast (even the L.A.-lovers over at the New York Times think so). Creamy avocado tops a buckwheat sourdough, and is then piled high with sweet potato, pickled onions, scallions, parsely and lemon, and lightly dusted with sumac and smoked paprika. It's almost too pretty to eat.