I could eat a million times at…

Tsubaki and it wouldn’t be enough: The menu at Charles Namba and Courtney Kaplan’s charmingly Cali-inflected izakaya is always changing — but consistently excellent — meaning I’m always up for a visit. A recent dinner included late-spring specials like fat stalks of asparagus tempura and a delicate crab chawanmushi, plus a few standbys ­(grilled chicken oysters, a miso-laced Caesar). Kaplan is a certified sake savant, and her by-the-glass or bottle menu is as much fun to read as it is to drink.

Jamie Feldmar, Resy Los Angeles Editor

Tsubaki spread
Photo courtesy of Tsubaki
Tsubaki spread
Photo courtesy of Tsubaki

I’m always happy to support my Philly people…

And I go to when I finally checked out Shins Pizza. The pizza was excellent, but the salads really stole the show for me. The Asian pear and cucumber salad with miso vinaigrette was just so refreshing and bright. Also, I can’t wait to go back to have the meat pizza with Chinese sausage — I was just telling a friend that Asian sausages need more menu share.

Pete Schaaf, Business Intelligence Manager

 

Shoutout to a special collab dinner

Featuring two of my L.A. faves: chef Daniele Uditi of Pizzana and chef Antonia Lofaso of Dama and Scopa Italian Roots. The chefs were so engaging as they talked about the inspiration behind the menu (every dish had a special story!). The entire dining room was buzzing with energy by the end of the dinner — we were all friends by that point. These types of collaborative dinners that gather the community always make me smile. And I’m still dreaming about that Sicilian ice cream sandwich.

Kayla Demma, Restaurant Success Manager

 

If you’re looking to grab a bite after a Lakers game…

Crab House in Koreatown is an excellent choice. They nail their namesake dish: raw Korean crabs whose meat you squish out of the shell and onto rice, alongside a variety of crunchy accompaniments. Get the potato pancake and uni in the shell to round out your meal, and make plans to go back with a crew for their spicy seafood hot pot. I’m planning a third visit already.

Jeremy Adler, Regional Director

American Beauty hash browns and steak
The stuffed hash browns and a steak at American Beauty. Photo courtesy of American Beauty
American Beauty hash browns and steak
The stuffed hash browns and a steak at American Beauty. Photo courtesy of American Beauty

We always love dinners at…

American Beauty, a very Venice steakhouse. Always get the grilled flatbread with honey and labneh, the stuffed hash browns, and a steak, obviously (medium-rare with a slight char is the pro move here). And kudos to their extensive wine list and expert cocktails, which always complement the deliciously modern steakhouse menu.

Nic Mercure, Senior Implementation Specialist, Global Dining Access

 

When in the Westside for meetings…

Pop into Playa Provisions for a quick lunch bite! I grabbed their BTLA with herb mayo on marbled rye with some chips and a sparkling water — it was the pick-me-up I needed, and it was delightful. I love their counter service during the day. It’s a great spot to take a breather and enjoy the weather out on their patio while catching up on some emails.

Kayla Demma, Restaurant Success Manager

 

Donna's scene
Photo courtesy of Donna’s
Donna's scene
Photo courtesy of Donna’s

Warm and welcoming…

Donna’s beautiful space is one of the most in-demand restaurants in L.A. (Pro tip: If you can’t get a Resy, there’s a big, dark wood bar in the back that’s open for walk-ins!) Everything from the apps to the pastas and entrées is super solid. But Donna’s tiramisu was clearly the dish of the night. I consider myself a solid tiramisu maker at home and I’ve asked for the recipe a couple of times — they’ve repeatedly told me it’s a secret and to kick rocks (kidding), but I’ll keep trying. In the meantime, I’ll just have to go back.

Jeremy Adler, Regional Director

 

Apparently everyone knows about this gem…

On an unsuspecting corner in Echo Park, but I’m embarrassed to say that I recently tried Tsubaki. I went crazy with the menu; kampachi crudo, Japanese “latkes,” kani chahan (crab fried rice), soriresu (chicken oyster skewers), and the winner in my eyes — eryngii kushiyaki (trumpet mushroom skewers). I shared all that with a friend, meaning we had room to force a dessert, which, after trying their ginger poached apples and pears, was no mistake.

Catt Flanagan, Senior Regional Manager

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