Yours Truly, Pikoh, Ronan, Now on the Resy Hit List

Because Abbot Kinney has an industry vet shaking up the block. Chef Vartan Abgaryan (71Above) is the master of blending techniques and flavors from around the world (read: bagna cauda with yuzu kosho). This Venice offshoot promises a more casual touch, with dishes like Nashville hot shrimp served with Japanese milk bread and fingerling potato cacio e pepe. Sip a Yours Truly Tonic of white port, juniper, lavender, cucumber and citrus with a side of buttery Parker House rolls.

Because chef Ricardo Zarate—the “godfather of Peruvian cuisine”—serves all-day hits on Pico Boulevard. A diversion from his typical fare, Zarate’s menu spans the globe, offering Spanish omelettes for breakfast and a tonkatsu chicken sandwich for lunch.

Because chef Chris Bianco and Tartine’s Chad Robertson and Elizabeth Pruitt have unveiled the final component of their multi-faceted dining Manufactory: a supper club. Snack on smoked paprika-sprinkled pork cracklings or cheddar-and-ham toast, before moving on to the pièce de résistance—reginette pasta with Dungeness crab and a bone-in ribeye with roasted garlic butter.

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

Because Michelin-starred chef Christophe Émé keeps it cozy at his new La Brea wine bar. A seasonal, five-course prix fixe starts with an amuse-bouche of comté cheese gougère, followed by poached eggs and California morels, and, for dessert, a decadent chocolate brownie with praline.

For reservations, contact the restaurant at (323) 413-2299.

Because Margot delivers la dolce vita. Savor decadent capellini pasta topped with shaved truffles and a Spritz in hand. Take in the stellar view, while the kitchen whips up the king salmon with tarragon aioli, crispy fingerlings, and salsa verde.

Because chefs Sara Kramer and Sarah Hymanson have crafted a fried chicken sandwich to outdo them all. The off-menu staple plays on classic Americana flavors (think iceberg lettuce, paprika, and a sesame-panko schnitzel crust, topped in house giardiniera). Round out the order with a sampling of small plates and pop a bottle of natural wine for good measure.

Because the husband-and-wife team behind Ronan combine two of life’s greatest pleasures: wood-fired pizza and natural wine. Chef Daniel Cutler keeps the classic Margherita in rotation and brings the heat with the How ‘Nduja Want It pie. Cool down with a skin contact wine from Kisiskhevi, Georgia.

Because West Adams’ favorite soul food restaurant is finally open for brunch. Punchy cocktails like the Bikini Bottom– made with mezcal, tequila, pineapple, agave, cilantro and Fresno chiles pair well with black-eyed pea fritters, creamy mac and cheese, and obligatory skillet fried chicken.

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

Because power duo Tyler Wells and Ashley Ragovin aptly combine peak-of-the-season fare with a curated wine list for the perfect all-day watering hole. The dinner menu changes frequently, but pasta offerings are aplenty, like pappardelle with morels, and English peas and lamb ragu over homemade cavatelli. Pro-tip: order the butterscotch pudding for dessert and thank us later.

Because when Shawn Nee made his first smash burger, he knew it was a winning recipe. Now, with a brick and mortar and a line around the block, the motto is “always order two.” Pro-tip: beef tallow fries and CVT soft-serve are meant for dipping.

Walk-ins only.