Elephante, Employees Only, APL, Now on the Resy Hit List

Because savor an unforgettable Mediterranean meal with chef Thomas Lim at the helm. At this oceanside (rooftop!) locale, enjoy plates of fresh pasta, local seafood, and Neapolitan-style pizza from a 12-year-old mother dough.

Because LA needed a taste of NY’s cocktail flavor, which comes courtesy of mixologist Dushan Zaric (one of the world’s best bartenders). Don’t stop at the bar; the fare is on point, too—consider the crowd-pleasing wood-fired pizzas.

Because Jimmy Kimmel and Adam Perry Lang’s barbecue bromance is all about the beef. The meat guru delivers with a dry-aged T-bone, porterhouse, and filet mignon, in addition to a killer egg noodle pasta, but let’s cut to the chase: APL’s signature short rib is a revelation.

For reservations, call the restaurant at (323) 416-1280.

Because the Badmaash brothers strike again on Fairfax, with their new edition of Indian food (think a fried butter-chicken sandwich). Did you know eating spicy food in hot weather actually keeps you cool? Bring on the ghost chili lamb vindaloo.

For reservations, call the restaurant at (213) 281-5185.

Because this palatial restaurant, a one-time Masonic lodge, is a bona fide destination. There’s something for everyone (read: mezze plates, skewers, hanger steak) with a killer bar menu, natch. Pro-tip: gather a group and start with a large-format rum cocktail to share.

Because this Venice outpost combines delicious, health-minded eats with a light-and-bright atmosphere. Opt for the smashed avocado toast Benedict with a Femme Fatale cocktail— made with gin, muddled raspberries, sage, and saucy bubbles.

Because the flavors of the season can be found at Silver Lake’s Little Pine. Offerings like pesto arancini and summer pea risotto are accented with the quintessential summertime treat: (vegan) chocolate s’mores. Guilt-free, of course.

Because Downtown’s chic Patisserie and restaurant makes a fanciful experience of every meal—at breakfast, lunch, dinner, or brunch. Swing by for coffee and pastries or a communal feast with views of the open kitchen. Walk-ins only. 

Because Chef Brandon Go’s artful, handmade bento boxes are what’s for lunch. Located in Row’s DTLA Project, boxes are limited (pre-order on Resy for weekday pick-up), with the highly anticipated arrival of dinner on the horizon.

Because chef Charles Olalia’s Filipino food was made for summer weather. Lobster inihaw in galangal butter and Mikkeller Raspberry Blush are the move.

For reservations, contact the restaurant at (323) 741-8371.