Margot, The Manufactory, Simone, Now on the Resy Hit List

Because what better way to enjoy a rooftop view than with a spritz in-hand? Spring for a dozen oysters and a Bella Pera spritz—grand poppy amaro, vermouth, pear brandy, cardamom, and cava. Add chef Michael Williams’ patatas bravas for good measure; Culver City never looked so tasty.

Because San Francisco bread illuminati Chad Robertson and Elizabeth Pruiett have set anchor in the Row downtown, and established the sourdough jackpot. Fresh bread, award-winning desserts—like citrus Bavarian cream tarts—and a whole “hot” fish for dinner can all be found at Tartine Bianco. Consider this an all-day food pilgrimage.

For reservations, call the restaurant at (213) 375-3315.

Because Chef Jessica Largey’s unconventional fare is a hot ticket. If you win a coveted, lottery-based seat at the chef’s counter, be sure to ask about the Thai shallots and kaffir limes in the beef tartare, or the Matsutake mushrooms fermented in pine honey. And don’t skip dessert; did someone say Basque cheesecake?

Because Trudy’s Underground Barbeque finds its forever home on West Third Street. Burt Bakman’s smoked meat dreams have scaled from his backyard to a bona-fide restaurant backed by West Hollywood vets H.Wood Group (The Nice Guy). Tender brisket, fall-off-the-bone ribs, pulled pork, and smoked chicken—you name it, they’ve got it… until they run out. So get your fix before it’s too late.

Walk-ins only.

Because what do you get when you combine Bay Area restaurant-Midas Daniel Patterson with chef Keith Corbin’s soul food renditions? Hennessy mushroom gravy to top the hanger steak, that’s what. Expect versions of the classics—like shrimp and grits, collard greens, and a mac and cheese—so over the top, you should maybe order an extra to go. Corbin even offers a pigs foot and veggie salad—whole animal or bust.

For reservations, call the restaurant at (323) 571-4999.

Because the house always has a new take on classic flavors. Case in point: pastrami crunch wrap supreme. Maybe it’s the soft bite of Martin’s potato roll wrapped ‘round a juicy chicken schnitzel, or maybe it’s the soul-warming matzoh ball soup. Whatever the reason for going, Freedman’s has a taste for nostalgia and a penchant for innovation.

Because there are only a handful of restaurants forever in the hearts of Angelenos, and Musso and Frank is always tops. From the burgundy booths, to the dirty martinis served with a side carafe—the devil is in the details. Classic red sauce dishes hit home, and the prime meats melt in your mouth. Cheers to a Hollywood legend.

For reservations, contact the restaurant at (323) 467-7788.

Because for the month of February, chef Javier Ramos (SQIRL) will be spicing up your mid-week with Tuesdays and Wednesdays at Trois Familia. Ramos’ menu highlights vegetables, like sweet potatoes topped with spiced yogurt, hoja santa (Mexican pepperleaf), sesame, and sweet dates. Plus, his steamed ham cheeseburger boasts blue box cheese, aioli, and pickles: classic.

Because Echo Park’s favorite egg salad sandwich is no one trick pony—even the pork katsu sandwich has a cult following. Endeavor for The Konbi + Friends series, which boasts a star-studded lineup of contributors, including Michelin-star pastry-chef Stephanie Prida. Consider this spot a culinary salon.

For reservations, call the restaurant at (213) 278 0007.

Because this WeHo staple knows how to treat its guests. Beyond allowing you to choose your own sake glass, Aburiya Raku has a level of service reflected only by the dedication of the kitchen. With caviar-filled oysters and live Japanese Kegani (hairy crab), chef and owner Mitsuo Endo doesn’t cut any corners. Even the tofu is made in-house.

Experimentation is at the heart of every great kitchen. From a taste of of nam prik mang da, a secret Thai water beetle condiment at Night + Market to Freedman’s riff on the crunch wrap supreme, ingenuity keeps us hungry for more. This week only, Resy’s Off Menu Week gives an insider’s sneak peek for what’s next at LA’s top restaurants.

See the full lineup and make a Resy!