7. Lukshon
Sang Yoon expanded beyond the gastropub with this contemporary pan-Asian restaurant in the Helms Bakery complex. The space features a showcase open kitchen, communal tables, comfortable bar, and dining room with hand-painted wallflowers. Lukshon’s share-friendly menu includes steamed cod with spicy citrus broth and tatsoi, spicy chicken pops with garlic, kecap manis and spicy Sichuan salt; and a large scale beef and broccoli with seared Prime hanger steak, grilled gai lan, black bean ghee and tendon puffs. No matter what you order, expect a complimentary dessert, which could include carrot cake or Beijing-style yogurt.
8. Red Bread
This bakery/café from Rose Lawrence and husband David wouldn’t be possible without the Santa Monica Farmers Market. Not only is it where the couple sources the majority of their ingredients, it’s also where they started selling bread and baked goods while preaching sustainability and social justice. Their brick-and-mortar shop near the Marina del Rey border houses a blackboard to help deliver more messages, a freezer case for meat and jam yogurt pops and shelves of artisan breads. Enjoy innovative tartines, quiches, biscuit sandwiches and more at a communal wood table. The Lawrences do it all, whether it’s making soda from fresh fruits, honey and cane syrup, curing bacon in-house, or baking pies. Food rarely gets more authentic than it does at Red Bread.
9. The Wallace
Former Pittsburgh Pirates pitcher Michael Teich and wife/GM Carol opened The Wallace on America’s shortest Main Street near the end of 2013. The contemporary space features an open kitchen, exposed wood rafters, Edison bulbs and sconces. The restaurant constantly updates a beyond-seasonal, highly sustainable, vegetarian-friendly menu. Seven starters arrive in jars with grilled bread, perhaps none better than smoked trout. Old school popovers get a modern update with Gruyere, black pepper, Parmesan, and chive butter. Pancakes make a surprising appearance at dinner, showcasing shrimp and chickpeas, with sides of spicy pickles and harissa aioli. Flat iron steak is another winner, with a good sear, meaty trumpet royale mushrooms, and a skordalia anchor
10. Waterloo & City
Chef Brendan Collins and front of house partner Carolos Tomazos have built a high volume hit on Culver City’s west end, with a sprawling dining room, a 30-foot copper bar, antique mirrors and a wide patio. Waterloo & City has become renowned for its charcuterie program, and planks loaded with mix-and-match terrines, mousses and cured meats, all with appointed accompaniments. Options might include smoked tongue and carrot; rabbit and pistachio; or wild boar. Collins also delivers refined, labor-intensive versions of British classics like English pea soup and beef Wellington, plus more internationally-inspired pizzas with atypical toppings like Indian butter chicken and green chorizo.
Ever since Jed Sanford and chef Tin Vuong started their ascendance in the LA food world with Abigaile, they haven’t exactly been known for restraint. Each of their establishments has a fun, brash vibe, and Wildcraft Sourdough Pizza is no exception. Pop art adorns the walls and red cushioned banquettes face an open kitchen that houses a wood-fired oven that blisters crusts crafted from wild yeast sourdough at a scorching 900 degrees. The chewy, pull-apart crusts host bold combinations that might include pork and beef meatballs; chopped clams and pork belly; or “carbonara.” Starters are similarly aggressive, with crusty garlic knots bombed with Asiago and oregano, or deep-fried green olives filled with fennel sausage. Yes, they’ve got salads, but most customers prefer to stick with bigger flavors.
12. Zam Zam Market
It’s unclear what you’re going to get each time you step into this Indo-Pak market near the King Fahad Mosque. The well-worn space, which recently received some polishing, features a verbal menu that might include chicken, goat, lamb or beef. Theirbiryani contains aromatic garam masala, cardamom, saffron, chiles and cinnamon, which coat every grain of basmati rice. Bright red tandoori arrives on the bone, and ground beef kebabs are plenty juicy. Of course puffy, pull-apart naan is a great balm for all the spice, as is yogurt based mint chutney. Considering the minimal décor, grab-and-go is better.
