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Lesley Balla

Lesley Balla writes about restaurants, travel, wine, and more. You’ll find her work in publications including Los Angeles Magazine, Angeleno, The Hollywood Reporter, and The Seattle Times. In a previous life, she was the L.A. editor for Zagat and Eater. Follow her on X and Instagram.

The Rundown   Los Angeles

How Mes Amis Is Bringing Back Old Hollywood Glamour

After two long years in sweatpants, a return to old-school Hollywood glamour is a welcome change of pace, and nowhere…

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Guides   Los Angeles

The Resy Guide to Late-Night Dining in Los Angeles

True, a lot of L.A. restaurants do go dark relatively early, but don’t for one moment believe the city rolls up…

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Dish By Dish   Los Angeles

Five Dishes That Reveal How Bar Restaurant Flips the Script on French Food

At Bar Restaurant, which debuted to big crowds and great reviews in November 2019, executive chef Doug Rankin and owner…

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The Rundown   Los Angeles

Everything You Need To Know About N/Soto, Niki and Carole Nakayama’s New Izakaya

When chef Niki Nakayama quietly opened N/Naka in 2011, she intended to stay there until she retired, never opening a…

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The Rundown   Los Angeles

Everything You Need to Know About Ray Garcia’s Asterid

For some chefs, taking over a legacy restaurant at one of L.A.’s most iconic cultural destinations is a task too…

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The Rundown   Los Angeles

Everything You Need to Know About Gusto Green, LA’s New Hemp-Centric Destination

Before you go to a restaurant, what do you want — or need — to know most? In our series,…

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Dish By Dish   Los Angeles

Bolita’s Love Letter to Family, Cuba, and Virgil Village, in Five Cocktails

Los Angeles-born cousins and industry veterans Daniel Navarro and Chris Raba always hoped to team up to open a bar…

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The Rundown   Los Angeles

Everything You Need to Know About Grandmaster Recorders

Before you go to a restaurant, what do you want — or need — to know most? In our series,…

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Interviews   Los Angeles

Wes Avila Wants You to See His Mexican Cooking At Ka’teen As Pure L.A.

When Wes Avila left Guerrilla Tacos, the concept he built from street cart to brick-and-mortar space in the Arts District,…

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