The Resy Guide to Splurge-Worthy Dining in Los Angeles

Wolfgang Puck’s flagship is quintessentially southern Californian — which is to say that its menu, while local and seasonal, is slick, fusion-oriented, and heavy on the seafood. A staple of the L.A. fine-dining scene since the ‘80s, the twinkling light-strewn patio at the Beverly Hills location (opened in 1997) feels like a blast from indulgent days past. 

Treat yourself to the famous spicy tuna tartare cones, house-cured Scottish salmon pizza, or the beloved crispy scaled black sea bass with both razor and littleneck clams; while being treated to professional service, artful plating that plays to your camera, and a drink list that knows you’re here to be impressed. Japanese whisky, Belgian craft beer, and an expansive European and Californian wine list round out the kind of unforgettable evening that only L.A.’s most fashionably-fabled neighborhood can provide.

Head downtown to revel in the dramatic sweep of 71st-floor views at this dining room in the sky. Here in the ether, chefs Javier Lopez and Miguel Gonzalez commandeer a prix fixe dining room with an actual dress code, a rarity in this town (don’t worry, it’s basically just no beach gear). The hexagonal ceiling lends an air of futuristic elegance to the space, while the view provides most of the ambiance. Yes, you can glimpse both the ocean and mountains here, but the cuisine aims to compete with the scenery: Think heritage pork with black garlic cherry puree, crispy octopus with Meyer lemon gastrique, and handmade pasta rich with brown butter. Staring down at the city lights and traffic lines as you sip an absinthe gimlet, it’s hard not to admire the awe-inspiring behemoth that is Los Angeles — especially when you don’t have to drive through it.

Far from the flash and dazzle of Hollywood, this 15-year-old anchor of the Rustic Canyon family of restaurants is warm, refined, and heavy on the local sourcing. From the wood-inflected decor to the impeccable plating, this is a restaurant we dream of dining at four nights a week. The menu reads like the greatest hits from SoCal farms, as chefs Jeremy Fox and Zarah Khan show their respect for their ingredients by letting their natural flavors shine, and enhancing them just a bit. Add a Penicillin cocktail and you’ll be a new human by the time you walk out the door.

If you can’t snag a spot at chef Josiah Citrin’s 14-seat, two-Michelin-starred Mélisse for its two-and-a-half-hour tasting menu, the next best thing is a seat at his eponymous restaurant next door. For special occasions, a sample tasting menu might begin with a soft-poached egg with cauliflower mousseline, and move into dishes like seared Maine scallops, crispy bass with sunchokes, and truffle risotto with mascarpone. While the Snake River Farms and Kagoshima A5 wagyu cuts Citrin serves are appealing, few chefs are as talented with seafood, sourced in this case from both near and far. Elegant dishes excel here, like the dover sole that’s famous for good reason, and a lobster Bolognese luxuriating in a brown butter truffle broth.

Chef Jon Yao has relocated his acclaimed Taiwanese tasting-menu destination to much larger environs in The Row, an Arts District open-air complex. The new space, featuring bespoke furniture designed by Interior Define, is a stunner, with a sleek, low-lit, and airy dining room seating 48, plus bar seating. Peer into the open kitchen as Yao prepares uni donuts with Iberico ham and brown butter, A5 wagyu striploin with potatoes, black garlic, and braised tendon, and desserts with iconic Asian ingredients like kumquats and jujubes. The bar menu comes courtesy of Austin Hennelly, formerly the head bartender at Majordomo, who brings flavors familiar to Kato’s loyal audience to classic cocktails, adding bitter melon to a tonic and five spice to milk punch. 

Curtis Stone is a beloved figure in L.A., and rightly so, with his reputation for excellent hospitality and well-crafted food and drink. His seasonal tasting menu restaurant, Maude, is a regionally-inspired restaurant sources ingredients from renowned wine regions including Burgundy and Rioja, and boasts, naturally, a killer wine pairing. Handmade pastas and seafood dishes shine here, and the kitchen thoughtfully offers pescatarian and vegetarian options to its tasting menu. Named after Stone’s grandmother, it’s no surprise Maude has a familial vibe that makes it a worthy stop for anyone seeking a night that manages to feel simultaneously upscale and cozy.

For all the Valley diners who don’t want to make the schlep to Santa Monica or even West Hollywood, there are plenty of options — but this Sherman Oaks sushi bar and robata offers just enough Hollywood glitz to feel glamorous. The vibe at this spaciously modern den is California-meets-Japan, with succulents, a bonsai tree, and a living wall over black and white tile. It’s a buzzing spot known for celebrations — don’t be surprised when the servers make a beeline toward the candles once you’ve finished your entree. Speaking of which, wagyu short ribs, salmon truffle rolls, lobster noodles, and kurobota fried rice are all solid bets, while on the robata side, cheesy grilled street corn gets a lovely char. Nothing here is trying too hard — so don’t hesitate to order the popcorn tempura shrimp and just enjoy the scene. 

No two visits are alike at n/naka, since chef Niki Nakayama, along with her partner and wife Carol Iida-Nakayama, keep notes on every single thing a guest eats during each meal. It’s possible in the tiny space, which offers a kaiseki-style tasting menu to just 26 guests a day, many of whom reserve months in advance. Courses are plated beautifully in unique sculptural vessels, and might feature heirloom Japanese vegetables the chefs grow in their own garden, or bonito they’ve dried and fermented in-house. The vivacity of the food is part of what’s sexiest about n/naka, despite its muted interior. You’ll be wondering when you can come back as soon as you leave.

Pro tip: Looking for something more casual? Don’t miss n/naka’s younger sibling, N/Soto.

Call 310-836-6252 or email reservations@n-naka.com for reservations.