Audrey at The Hammer, Baroo Canteen, Yours Truly, Now on The Resy Hit List

Because assemble a winning date night of the Hammer’s latest exhibit followed by a mid-century set dinner. Start with a dozen oysters, and enjoy the lush courtyard as you sip an Audrey cocktail– made with tequila, passionfruit, cinnamon, and jalapeño. Then move on to chef Lisa Giffen’s hand-cut tagliatelle in a mushroom Bolognese.

Because come for the restored 1920’s architecture, and stay for the Manila clams in smoked bacon broth. Grab a table in the historic firehouse while chef Ashley Abodeely grills up a sesame-and-garlic branzino with roasted lemon. And make sure you save room for dessert: white chocolate and pistachio ricotta cheesecake. Time to ring the alarm.

Because innovation is chef Vartan Abgaryan’s specialty. Sure, a classic carbonara is good, but squid ink bucatini blanketed in bottarga, trout roe, and uni is on another level. Even the roast chicken gets an upgrade, with a brioche-and-black truffle stuffing. Pair it with a Yours Truly Tonic for a juniper, lavender, and cucumber twist.

Because Jonathan Gold favorite, Baroo, is back in a brand-new locale: the Union Swap Meet. The comfort food-filled menu is designed with family-style meals in mind—think chicken fried rice with shrimp, egg, and ginseng-infused schmaltz or gochujang-kling– a minced pork dish served with Calabrian spicy ‘nduja, vegetables, and Kokuho rice.

Walk-ins only.

Because chef Mei Lin brings a fresh take to Asian cuisine, and the Arts District is eating it up. Gather a group and sample the mapo tofu lasagna, Taiwanese popcorn-chicken-flavored pork schnitzel, and a Tom Yum bloomin’ onion or bone-in short ribs for good measure.

Because enjoy a front-row seat as the open kitchen cooks up four-, six- and nine-course dinners. Chef Eric Bost conducts his kitchen in front of a 105-seat audience—queue the seared-to-perfection ribeye served with artichoke, smoke plums, and orach (aka mountain spinach), drizzled in meat jus.

For reservations, contact the restaurant at (323) 486–6703.

Because Ricardo Zarate wants to feed you all day, so bring your appetite. A new direction from Zarate’s Peruvian roots, Pikoh offers a soft-seared pork belly and kimchi fried rice alongside New Zealand green mussels with ciabatta toast. Plus, don’t miss the pièce de résistance: pillow-like sweet potato gnocchi in black mint pesto and mushroom jus.

Because give thanks to Patchamama—a pork chop katsu in burnt apple bulldog sauce. Plus, brunch at Atrium means more than just a stellar Bloody Mary: the caramelized kimchi burrito always hits the spot. Pro-tip: add an order of buckwheat banana pancakes with fancy French butter to start.

For reservations, contact the restaurant at (323)607-6944.

Because when the butcher works in house, you know the cuts will be exceptional. Take the easy route with A Taste of Gwen: a five-course tasting menu. The brothers Stone—chef Curtis and partner Luke—aim to please. Opt for the duck fat potatoes and tasty 16-month aged Culatello.

For reservations, contact the restaurant at (323)946-7513.

Because another fried chicken sandwich has entered the arena, and it’s a mouthful: chicken Milanese topped high with slaw, on a buttery bun. Chef Zach Pollack knows how to hit all your cravings—from peel n’ eat shrimp scampi to amatriciana-style pizza. Everyone is going home happy.

For reservations, contact the restaurant at (213)908-5211.