Los Angeles

Michael Cimarusti's cooking is marked by restraint—he knows just what accent to add to bring out the pristine quality of the sea. — Condé Nast Traveler

Chef de Cuisine Tetsu Yagahi crafts a menu with Japanese flair, as well as dishes that have been around since day one, like smoked salmon and caviar pizza, handmade agnolotti, and tuna cones. — Travel + Leisure

Patrons enjoy seasonal, Mediterranean-style cuisine from chef Evan Funke, who incorporates local farmers' market offerings into signature dishes like the fried cauliflower and house burger. — Travel + Leisure

This Italian love child of Mario Batali and Nancy Silverton is just what you'd expect a duo of star chefs to dish up: dazzling, ambitious, and perhaps a wee bit overhyped. — Concierge

Don’t forget to try the famed ricotta toast that put this place on the map. Sandwiches and salads dominate the lunch menu along with lemonade and tonics. — Fodor's

Located in a Latino business district, the Jewish deli is a holdout from another era, and after over 65 years, patrons still say they serve up the "best pastrami in the world." — Condé Nast Traveler

Matsuhisa's masterful merging of Japanese and Peruvian cuisines is best experienced at the omakase dinners of seven courses or more. — Time Out

The food is still kind-of Italian, mostly Japanese, but they now serve more casual food during the day as well as their tasting menu at dinner. — The Infatuation

A traditional American menu (steaks, sandwiches, and the "original Fettucine Alfredo") and classic cocktails are presented in an old-fashioned Hollywood hangout. — Insight Guides

Ordering the oyster sampler and a 3 oz. glass of cava is a command, not a suggestion. And we’re telling you right now there’s not a better scallop in town than their Peruvian scallop. — The Infatuation

Beverly Hills is home to more than a few steakhouses, but since opening its doors inside the Beverly-Wilshire hotel in 2006, Wolfgang Puck’s shrine to beef has been the chicest in town. — Time Out

Owned by Jon Shook and Vinny Dotolo of Iron Chef fame, this oft-packed James Beard Award–winning restaurant offers sharable plates with a focus on meat. — Fodor's

Oft-awarded, formidable, totally uncompromising. Hard to go wrong with dinner among rich room of delicates. — BlackBook

What you have is truly an upscale taqueria, and quite a good one at that. — Time Out

The escolar crudo with eggplant puree makes you rethink your life; the radiatori with braised pork is fit for the gods; and the squid ink strozzapreti will have you booking a flight to Italy. — Fodor's

TV chef Curtis Stone "proves he's not just cute" at this upscale Beverly Hills American where the "amazing", "innovative" nine-course tasting menu changes regularly. — Zagat

In business since 1908, Philippe the Original claims to have invented the French dip sandwich. — Time Out

Some of the most authentic (and spiciest) Thai food can be found in a strip mall in East Hollywood. — Fodor's

The rewards are ample, including steak burgers piled high with fixings (everything you'd expect, minus the tomato—they don't like them here). — Concierge