Each Friday, the Digest surveys the burgeoning L.A. restaurant scene and compiles a list of the newest, most hyped and heralded restaurants in town this instant. Whether big or small, near or far, these are the restaurants that have people talking—us among them. Snag a seat at these hotspots while you still can.
1. The Cannibal
The anchor restaurant has finally dropped at Platform in Culver City—kinda. The Cannibal, an NYC transplant that focuses on butchery, charcuterie, craft beer, and cycling (??) is soft open from 1 p.m.-6 p.m. for the moment serving meaty lunch options like the pig’s head cuban and prime rib sandwich. You can also grab meat from the butcher counter to take home and do it up yourself.
2. Howlin Ray’s
It’s one of the hottest restaurants in town. Get it? Hottest? Like, hottest. It’s a double-meaning, because they serve Nashville hot chicken, but they’re also massively popular. Ahhhh, you guys get it. Dad jokes aside, chef Johnny Ray Zone’s chicken shack has had massive lines snaking throughout Chinatown’s Far Eat Plaza ever since the doors opened, proving that the Music City magic has only increased since he parked the food truck for good.
This Little Tokyo newcomer is serving up Mediterranean-ish small plates and craft cocktails to the late-night crowd. Chef Duke Gervais, formerly of Pizza Antica, us using those oven skills to top pies with unusual combos like charred octopus with radicchio cream sauce and chorizo arabbiata with shishito peppers. Cocktails are serious business here, so don’t shy away from the likes of the Smoky Negroni, which subs in mezcal for gin.
Chef Gavin Mills, formerly of Wood & Vine, is bringing his Mediterranean, charcuteri-forward stylings to Downtown. The menu is big, the space is bigger, and the whiskey selection is the biggest. With the towering Wilshire Grand set to open across the street, the restaurant will likely soon be flooded with hotel guests getting down with some cured pork products and rare whiskey.
5. Kogi Taqueria
Papi Chulo is back at it again with a renewed sense of taco vigor, and the fine people of Palms are reaping the benefits. The Kogi brick and mortar is way more than just a food truck sans wheels: Choi is cooking up a menu of taqueria classics like carne asada, pollo asado, and carnitas (you can get them in either taco or burrito form) alongside the old fusion standbys like the Blackjack Quesadilla and calamari taco with gochujang.
6. Bondi Harvest
The Aussie invasion continues, and we’re not talking about bloomin’ onions. It might have started with coffee shops slinging flat whites—the national espresso drink of Australia—but now it continues with Bondi Harvest, the surfer-forward cafe coming straight to Santa Monica from another hemisphere. It’s almost more of a quasi-aspirational lifestyle brand (check out their blog!) than it is restaurant, but the local beach crowd has been swooning over avocado toast and kale bowls since doors opened.
This glitzy and impressive restaurant is combining the Golden Age of Hollywood with modern farm-to-table culinary sensibility. The kitchen is helmed by chef Greg Bernhardt—he was previously at Church & State and Neal Fraser’s Grace, among other spots—and the food leans rustic with some heavy L.A. embellishments. Eat gochujang-spiked beef tartare and coal-roasted carrots while lounging in one of the city’s most impressive dining rooms.
Flour tortillas are back in style, and they don’t get much better than the chewy, blistery ones at this new Baja-inspired taco joint. Co-owners Ari Ampudia and Cameron Wallace, a former baker at San Francisco’s Tartine, started Loqui as a pop-up featuring Northern Mexican-style carne asada tacos and they’ve found their permanent home at the new Platform development in Culver City. The Westside’s taco scene will be forever grateful for it.
9. Baran’s 2239
This is one of the quieter, more exciting openings we’ve seen in a long time. Chef Tyler Gugliotta, formerly of the Tasting Kitchen in Venice, opened Baran’s 2239 in Hermosa Beach last week, and not many seemed to notice, despite a fantastic pedigree in the kitchen, and an ambitious menu that spans the entire globe. Nosh on pork jowl with gooseberries, duck confit poutine, or hamachi crudo with aji amarillo.
Chef Marcel Vigneron hasn’t been attached to an L.A. restaurant since his sous chef days at the Bazaar almost a decade ago. You’ve probably seen him on various Food Network, Bravo, and SyFy (yup, SyFy) cooking shows, but now you’re more likely to see him in the kitchen at Wolf, artfully placing slices of watermelon radish and shimeji mushrooms next to a filet of miso-glazed black cod. Vigneron is ditching molecular gastronomy for the most part—nitrogen ice cream will show up, but, c’mon, Dippin’ Dots has been doing that forever—in favor of honest, seasonal, and rustic cuisine.