The May Hit List: N/Soto, Causita, Kodō, and More

N/naka remains one of the hardest Resys to nab in Los Angeles. So it’s exciting news that there is now another opportunity to try Niki Nakayama and Carole Iida-Nakayama’s Japanese cuisine, albeit in a more casual format. The couple’s sophomore restaurant, N/Soto, is a sleek, indoor-outdoor seasonal izakaya, with a bountiful selection of shared plates created in conjunction with chef Yoji Tajima. There are starters and salads, plus raw, fried, grilled, and steamed dishes, in addition to nigiri and kushiyaki (skewers). Our rec? Come with a group, and sample as much as you can.

These days, you’re most likely to find chef Ricardo Zarate behind the pass at Causita in Silver Lake, which he opened late last month alongside seasoned operator and wine maven David Rosoff. Here, the prolific Peruvian chef is focused on Nikkei food, a blending of Japanese cooking styles and Peruvian flavors. The result is a unique lineup of dishes ranging from salmon tiradito with beet jerky, horseradish mousse, gochujang sauce, and leche de tigre to a sea bass tamale with mushroom-coffee jus and choclo corn. Playful cocktails and wines (including a spotlight on South American bottles) round things out.

L.A. is teeming with excellent pizzerias as of late, but most of them serve only a few (if any) vegan options. Enter Hot Tongue Pizza, an entirely meat- and dairy-free pizza joint that brings a creative array of plant-based, round, and thin pies to Silver Lake. A Buffalo pizza comes with a tangy-spicy-creamy sauce, broccolini, shiitake bacon, hot agave drizzle, and fresh parsley, while the white pie has an everything bagel crust with almond ricotta, caramelized onion, mushroom, oregano, and almond Parm as toppings. Garlic knots, crispy cauliflower, and a kale salad are on, too.

Visit their site for more information.

The Kensho Group will soon open an Arts District hotel called rkyn, after the serene inns (called ryokan) across Japan. But first, they’ve debuted Kodō, a Kyoto-inspired izakaya that will serve as the culinary anchor. Gray stone, blonde wood, and clean lines create a peaceful environment to enjoy cucumber and yuzu soy salmon underneath a mountain of ikura, chicken thigh stewed in dashi, and spicy cod caviar maki with pickled napa cabbage.

A new brewery and tap room has landed in Lincoln Heights with plenty to offer, including freshly crafted beers and ciders, a rotating roster of food pop-ups, and lots of open space to linger. Owners Ben Farber and Chelsey Rosetter bring a wealth of experience and a minimal intervention approach to their brews, which include a crisp lager, a farmhouse ale infused with fresh basil, and a pineapple-and-apple cider blend. As for pop-up experiences, expect some of L.A.’s finest, such as Villas Tacos out of Highland Park and the sourdough pizzaiolos behind Quarantine Pizza Co.

Visit their site for more information.

While owner Jonah Freedman first rose to prominence with his nouveau Jewish restaurant, Freedman’s, he pivoted concepts mid-pandemic to turn his space into Greekman’s, which is now making it official in Silver Lake. The newly permanent Greekman’s is one of the few restaurants in the city where the bright, refreshing flavors of Greece take center stage. Come to feast on gigante beans with tomato and feta, lamb chops with tzatziki, and grilled branzino with lemony orzo while sipping on simple cocktails and Greek wines.

This crowd favorite for crudo recently celebrated its one-year anniversary, and announced a soon-to-open sister restaurant in New York City. As the team builds on the success of their sustainable seafood outlet, now is a good time to head to Santa Monica for several rounds of raw fish with punchy sauces, a vegan Caesar, tuna tartare toast, and caviar nachos. If you’re feeling splurge-y, opt for the Neptune’s flight; a five-course chef-selected meal of on- and off-menu delights, for $85 a head.

The second, east side location of this veggie-centric, meat-free Mexican restaurant is officially open for business, and it boasts a tropical outdoor atmosphere to boot. Heather Tierney of the Butcher’s Daughter is the brains behind De Buena Planta, where “chicharrones” are made of crispy rice paper, queso is crafted from cashew and carrot, and tostadas are topped with smoked beet pastor and jackfruit tinga. Also on-site (and indoors) is a mezcal-focused speakeasy called Casita.

There’s a new spaghetti and meatballs in town, and it comes courtesy of the cheffy comfort food haven All Day Baby. Chef Jonathan Whitener just debuted the dish, alongside a vegan gem lettuce salad with candy beets, fried pita, and pickled peppers and chicken-fried steak with burnt fennel country gravy, fried duck egg, and crispy potatoes as part of a shiny new dinner menu. Happy hour is back, too, with $10 mezcal tonics, micheladas, and more from 3 to 6 p.m.

Visit their site for more information.

In addition to Melody Wine Bar and now Benny Boy Brewing, Slammers Cafe — which is located in the back of Brain Dead Studios on Fairfax — is one of the city’s best places to sample fare from L.A.’s impressive cast of roving chefs. In addition to the standard fare of above-par pastries and hot dogs, Slammers’ weekend program is well worth staying tuned to. Whether it be a “Food Flea” featuring goodies from a group of food makers or a collaborative pop-up meal from an emerging talent, give them a follow so you don’t miss out.

Visit their site for more information.