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Despite the rising cost of doing business, L. At its core, L. Every month, we visit dozens of restaurants across the city looking for amazing eats, great ambience and top-notch customer service.
We prioritize fun, flavor, freshnessβand value at every price point. February Between the wildfires and the new presidential administration, January has already felt like the longest year in my book.
This month, L. Been there, done that? Think again, my friend. What is it? Why we love it: Nakayama focuses her talent on kaiseki: a classical style of Japanese cooking that dictates a specific progression of textures, temperatures, tastes and seasonal ingredients. Time Out tip: Years in, these are still some of the hardest reservations to land in all of Los Angeles. Why we love it: The space is intimate, the ceramics are handcrafted and imported from Japan, service is respectful and diligent, and chef-owner Brandon Go's precision and technique come by way of training in Japan for years.
