A Guide to the Best New Restaurants in Los Angeles

Los Angeles keeps attracting food lovers with its changing dining scene. This year, many new restaurants have opened, offering fresh flavors and creative ideas. From casual spots to upscale venues, these places reflect the L.A.'s diverse culinary styles and are definitely worth checking out.

Fiorelli Pizza is the long-awaited return of Michael Fiorelli and Liz Gutierrez to the big stage. They started with a small pop-up on Abbot Kinney, and have now opened a proper (though tiny) pizzeria, serving some of the best pizza in the city, grounded in impeccable hospitality.

Menu Highlights
Fiorelli Classic: Tomato sauce, mozzarella, parmesan - classic red pie balancing freshness and crunch.

Pepperoni: Tomato sauce, mozzarella, parmesan, pepperoni - juicy with a spicy sausage kick.

Brussel Sprout: Brussels sprouts, spicy cherry peppers, scamorza, ricotta - crispy veggie pie with cheese and heat.

Supreme: Pepperoni, sausage, mushrooms, onion, olives, cherry peppers on tomato base - loaded combo of meats and veggies.

Naked: Chopped tomatoes, fried garlic, parmesan, basil (no mozzarella) - light version emphasizing tomato base.

Fun fact: the space is just 70 square meters, with most of it taken up by an open kitchen. There are only seven seats, so you’re literally dining shoulder to shoulder with the chefs.

Max & Helen’s is an old-school American diner everyone’s talking about right now. It’s a joint project by legendary chef Nancy Silverton and Phil Rosenthal (creator of the hit show Somebody Feed Phil). They’ve taken classic comfort food and elevated it to a fine-dining level.

Menu Highlights

Patty Melt: a thick, juicy patty with melted cheese on toasted bread - closer to a steakhouse-style burger, $27 (fries not included).

Larchmont Slam: eggs any style, house-made home fries with sour cream, bacon or sausage, and a lemon pancake - a full-on breakfast.

Waffle with maple butter: a golden waffle made from three-day fermented dough, crisp on the outside, light on the inside, served with melted maple butter.

Reuben sandwich: a classic Reuben served with fries - widely considered a benchmark done right.

New York Breakfast Sandwich: a New York–style breakfast sandwich with eggs and bacon.

Drinks

Lily’s Hot Chocolate: velvety hot chocolate topped with marshmallows.

Milkshake: a malted milkshake - $14.50.

Egg Cream: a fizzy soda with milk - “life-changing,” according to reviews.

Lemon Soda: lemon soda.

Ginger Ale: ginger ale.

Fun fact: because of the founders’ star power and the phenomenal buzz, in its first weeks the place had one of the longest wait times for a walk-in line in recent Los Angeles restaurant history.

Holy Basil brings top-tier Thai street food to the Westside. Chefs Dee and Joy have moved their hugely successful Downtown concept closer to the ocean. It’s loud, vibrant, and seriously spicy - exactly how it should be in real Bangkok.

Menu Highlights:

Gra Pow Wagyu: wok-fired minced wagyu beef with holy basil, bird’s eye chili, garlic, and XO sauce over rice; optional fried egg on top.

Bangkok Crab Fried Rice: wok-fried jasmine rice with Dungeness crab, house seasoning, scallions, and chili grill sauce.

Pad Kee Mao Noodle, Angus Beef: smoked vermicelli noodles with Angus beef, Thai basil, chilies, egg, and garlic - a spicy take on drunken noodles.

Eggplant & Kabocha Squash (Vegan): wok-fried eggplant and kabocha squash with Thai basil, soybeans, and bird’s eye chili, served over rice.

Kaeng Kiew Wan (Green Curry): house-made green curry with Jidori chicken, coconut milk, Thai eggplant, winter melon, and basil - light and creamy.

Fun fact: despite sticking to authentic Thai recipes, the kitchen runs on a hyper-local approach - nearly all the herbs, vegetables, and spices are grown specifically for them on farms in Southern California.

MidEast Tacos is an Armenian barbecue meets Mexican street food. Founders Armen Martirosyan (known for Mini Kabob) and Aram Kavukdjian have created a near-perfect fusion. From juicy steak kebab tacos to signature falafel burritos, it’s a total hit in East LA.

Menu Highlights:

Falafel Taco: fresh corn tortilla, falafel, avocado salsa, red onion, cilantro, toum, and sumac.

Steak Kabob Taco: fresh tortilla, steak kebab, avocado salsa, red onion, cilantro, toum, and sumac.

Chicken Kabob Taco: fresh tortilla, chicken kebab, salsa roja, cilantro, Thai basil, red onion, cabbage, and toum.

Shrimp Kabob Taco: fresh tortilla, shrimp kebab, cabbage slaw, red onion, cilantro, Thai basil, toum, and sumac.

El Arabic Taco: meat with hummus, greens, lettuce, pickled red onion, and garlic sauce.

Fun fact: the project started as a student pop-up near USC, then became a star at the Smorgasburg food market, and only now - after building a loyal following - has found its first permanent home.

Photo Credit: instagram.com/mideasttacos

A pasta bar with a Korean twist. Husband-and-wife duo Matthew Kim and McKenna Lela set out to combine Italian pasta-making techniques with layered Asian flavor profiles. The result exceeds expectations - a fresh addition in the heart of Koreatown.

Menu Highlights:

Tonnarelli with clams, chorizo, braised kombu: tonnarelli with clams, chorizo, and braised kombu.

Cacio e pepe dduk: a take on cacio e pepe with Korean rice cakes (tteok) - creamy, cheesy, with a chewy bite.

Corn agnolotti: agnolotti filled with corn and cheese - a subtly sweet filling in fresh pasta.

Kimchi supplì: crispy rice balls with kimchi, Spam, and mozzarella.

Bucatini all’Amatriciana with jjajang: bucatini with black bean jjajang instead of tomatoes - a bold, savory Asian variation.

Drinks

Sikhye cocktail: a cocktail made with traditional Korean sweet rice drink (sikhye).

Clarified Yakult (non-alcoholic): a clarified, non-alcoholic drink with Yakult.

Soju–matcha cocktails: cocktails combining soju and matcha.

Italian and Spanish wines.

Fun fact: the name may sound mysterious, but it’s actually an acronym - Lapaba stands for Los Angeles Pasta Bar.

Photo Credit: instagram.com/thelapaba

The area around LAX has never been known for refined dining, but chef Posner has changed the game. Tomat and its menu offer an elegant mix of British traditions, Persian spices from his childhood, and top-tier California produce.

Menu Highlights:

Tuna carpaccio: thin slices of fresh tuna.

House-milled saffron rice: saffron rice milled in-house.

Trout and chips: fried trout served with vegetable chips and a herb tartar sauce.

Piri piri chicken: piri piri chicken served with charred orange for the sauce.

Black cod in yellow curry: tender black cod in a rich, creamy yellow curry.

Fun fact: beyond the standout duck and the “barbarian” bread with tomato butter, the restaurant has a great extra - a rooftop terrace. Wrap yourself in a blanket, order a cocktail, and enjoy some plane spotting.

Global powerhouse Ippudo, with over 140 locations worldwide, has opened its first fully vegan ramen bar in West Hollywood. They’ve ditched meat to meet the demands of the California crowd, while still preserving their signature depth of flavor.

Menu Highlights:

Ramen V (Ubon): vegan ramen with a rich, deeply layered broth, local vegetables, and handmade noodles - a tonkotsu-style experience without the meat.

Hakuna Matata | Spicy Tsukemen: carrot fettuccine noodles served with a spicy dipping broth - a plant-based take on tsukemen.

Gyoza Pride Dumpling: vegan gyoza with a unique filling - crispy on the outside, juicy inside; a signature pick.

Sushi Rolls: plant-based sushi rolls made with local vegetables and traditional Japanese techniques.

Appetizers (vegan add-ons): kale salad, mushroom sushi, grilled tomatoes.

Drinks

Cocktails: creative vegan cocktails.

Wine & Beer: a curated selection of wines and beers.

Teas & Sake: teas and small-batch sake from Nova Brewing.

Non-alcoholic beverages: a range of alcohol-free options.

Fun fact: their standout dish is the Pla-Ton ramen - a plant-based take on the legendary tonkotsu broth, crafted so skillfully that even dedicated meat lovers often don’t realize there’s not a single gram of pork in the bowl.

A modern Korean gastropub (sool jib) designed for long, easy evenings with friends. It’s a spin-off of the popular Chimmelier project. The focus here is on small plates (Korean-style tapas) and a thoughtfully curated drinks program.

Menu Highlights:

Shrimp toast: crispy toast topped with shrimp - a signature snack.

Rigatoni alla kimchi vodka: rigatoni in a kimchi vodka sauce with guanciale - spicy, creamy fusion.

Chimmelier Korean Fried Chicken: Korean fried chicken with sauce.

Tteok twigim: rice cakes (tteok) in a gochujang-parmesan batter - spicy and crunchy.

Honey butter chips: chips tossed in honey butter - a sweet-and-salty bar favorite.

Drinks

Angma Two Flower Makgeolli: a lightly carbonated Korean rice wine from LA.

Natural wines: a curated selection of natural wines.

Craft soju & makgeolli: local small-batch options.

Fun fact: the whole experience is built around interaction - the music is played a bit louder than usual, and dishes are served strictly for sharing, encouraging conversation and communal dining, just like in Seoul.

Restaurant Ki is a chef-driven concept by Ki Kim. It’s a spot, where menu is built around unexpected combinations, fermentation, and ongoing experimentation.

Menu Highlights:

Shirako gimbap: gimbap with cod milt, truffle rice, and small kimchi in a shell.

Charred sugar snap peas: charred peas with steelhead salmon roe and tuna - fresh with a touch of caviar.

Perilla seed pasta: creamy pasta with perilla seeds, topped with fresh winter truffle.

Barbecue roasted squab: roasted squab with foie gras sauce - juicy and rich.

45-day dry-aged dairy cow: 45-day dry-aged dairy beef with golden beet jus and Korean bone broth.

Fun fact: Chef Kim is a big believer in communal dining. He regularly invites other top chefs in the city into his kitchen to create limited collaboration menus, so chances are you’ll never have the same dinner twice.

Komal, led by Fatima Juarez, has quickly made its mark on Eater’s rankings. It offers a fresh, modern take on Latin American cuisine, with a focus on carefully selected local farm ingredients.

Menu Highlights:

Quesadilla with squash blossoms and sweet corn: handmade heirloom tortilla stuffed with squash blossoms, sweet corn, and melty quesillo cheese.

Taco Sonia: flavorful taco on a fresh tortilla with spicy salsa.

Brisket Taco: tender short rib or brisket in a nixtamalized tortilla.

Tlacoyas with cactus: small masa pockets topped with cactus.

Tacos with short rib: heirloom corn tacos filled with short rib.

Fun fact: the kitchen actively uses pre-Columbian cooking techniques (such as traditional Mexican spice-grinding tools) and revives rare, ancient varieties of corn.