Los Angeles elevates the common man’s food to a new kind of haute cuisine, from a bowl of red to gourmet pizzas to burgers with foie gras.
Brown Derby Cobb Salad
The first of many famous chopped salads to come, from Chinese chicken salad to Wolfgang Puck’s Chino Farms Chopped Vegetable Salad.
Rex Tricolore Amuse
The late Mauro Vincenti launches a new standard in fine Italian dining, carried on today in such restaurants as Valentino, Osteria Mozza, and Angelini Osteria.
L’Ermitage Moularde Duck Carpaccio
The late Jean Bertranou introduces Nouvelle Cuisine to the city, with other standard bearers of high-end French including La Toque and Patina.
Saint Estèphe Pastrami Tacos
In the city where Mexican food was first defined by the likes of El Coyote and El Torito, New Latin Cuisine breaks out, continuing today from Loteria to Guelaguetza, Rivera to Playa.
Trumps Plantains with Caviar
L.A. restaurants including Trumps, Michael’s, Spago, and Campanile played as great a role in pioneering California cuisine as did those in the Bay Area.
Animal Dark Chocolate and Bacon Truffles
Punk rock aesthetic—tattoos, piercings, nose-to-tail cuisine—finds its genesis in L.A. restaurants, from Animal to Red Medicine to Ink.