California’s 38 Must-Visit Restaurants

California is a culinary paradise, evoking a myriad of ingredients and dishes with just its name. Four decades ago, visionaries, chefs, and farmers transformed the state from a canned-soup rut into a vibrant hub of fresh flavors. It's also the birthplace of iconic fast food like the cheeseburger, Taco Bell, fortune cookies, French dips, and ranch dressing. California’s dining culture profoundly influences our overall culture, making it a challenge to pinpoint its 38 most significant restaurants at this moment.

Dinogo’s “Regional 38” series has previously highlighted key dining spots in regions like the South, New England, the Great Lakes, and Texas. Inspired by our city lists and annual restaurant guides, this project focuses on California as a distinct state of mind. The restaurants that best represent our dining ethos, both within California and beyond, are worth celebrating.

I’ve spent nearly two months in California this year, including a recent journey from San Diego to Sacramento, exploring the coast and inland. From tacos and tostadas to shrimp Louis, dim sum, and fiery Sichuan stews, I’ve experienced a range of culinary delights. This indulgence has led to a refined understanding of what defines California cuisine.

Dining here goes beyond just finding the perfect peach. At its core, it’s about embracing the diversity and authenticity of immigrant cuisine, and fostering community. One chef might meticulously recreate her grandmother’s Shanghainese pork soup dumplings, while another adds a modern twist with truffle, Parmesan, and country ham. California celebrates both approaches.

A single perspective alone can’t possibly create a guide of this scope. A team of California writers, including many from our Dinogo LA and Dinogo SF teams, collaborated on this list, with Matthew Kang leading in Los Angeles and Ellen Fort in San Francisco. Contributions also came from Dinogo HQ in New York, where it's no secret that half of us dream of relocating to LA.

Given California’s immense popularity, any such endeavor is bound to spark discussion. While the culinary delights of Los Angeles and San Francisco understandably take the spotlight—considered by me as the top two dining cities in the nation—some tough choices had to be made. For instance, no Thomas Keller restaurant made the cut. Although his influence is profound, I’d currently recommend places like Benu and Meadowood over French Laundry. We also faced challenges selecting just one sushi spot from many outstanding options. Nevertheless, California sushi is exceptional—start with the guides for LA, SF, and San Diego and dive in.

Amidst this incredible wealth of options, I stand firmly by our selection of top dining spots. I’ll see you at Mariscos Jalisco for their amazing spicy fried shrimp tacos—extra avocado for me, please.

— Bill Addison, national critic

SAN FRANCISCO

Atelier Crenn

WHAT: An elegant setting featuring just eight black walnut tables, offering a journey through the imaginative world of Dominique Crenn. WHY: In 2011, Crenn, hailing from Brittany, France, established her San Francisco restaurant, pioneering a fusion of avant-garde techniques and local ingredients that resonated with the discerning Bay Area palate. Each year, she and her team master the art of blending intellectual and emotional elements in their cuisine. Expect white chocolate spheres bursting with apple cider and tableside theatrics involving dry ice, all contributing to a menu that deeply reflects the essence of her adopted city. — B.A.

3127 Fillmore Street, San Francisco, CA (415) 440-0460 | ateliercrenn.com

Benu

WHAT: San Francisco’s premier tasting-menu destination, uniquely blending diverse cultures and cuisines in a way unmatched elsewhere in the U.S. WHY: Among the Bay Area's many top-tier dining spots, Benu stands out as the pinnacle. Chef-owner Corey Lee, with a prestigious background including four years at the French Laundry, has redefined the prix fixe experience. Drawing inspiration from his Korean roots and the rich culinary traditions of China, Lee creates dishes that captivate both visually and gastronomically. Begin with delicate creations like a glass-like pork-and-oyster dumpling or a noodle-wrapped mussel that resembles an exotic cocoon. The meal concludes with a striking orb flavored with osmanthus, almond, and apricot, evoking the style of a Jean Paul Gaultier design. Throughout, you’ll encounter dishes featuring sea cucumber, bamboo shoots, and thousand-year eggs, all within a tranquil setting that keeps the focus on the exquisite food and a curated selection of wines, sake, and beers chosen by master sommelier Yoon Ha. — B.A.

22 Hawthorne Street, San Francisco, CA 415-685-4860 | benusf.com

Cala

WHAT: A leading seafood destination in San Francisco from one of Mexico City’s culinary trailblazers. WHY: At Cala, Gabriela Cámara — renowned for Contramar, the premier lunch spot in CDMX — introduces her celebrated dishes to the Bay Area: rockfish grilled to smoky perfection with red chile and a parsley-cumin sauce, and tostadas that serve as artful canvases. Crispy tortillas are topped with trout, avocado, chipotle mayo, and fried leeks, or local abalone with trout roe and bonito aioli. Cámara also explores carne with a striking presentation of a prehistoric-looking sweet potato, served with tortillas and a rich beef bone marrow salsa negra. Beyond Cala’s exceptional cuisine, Cámara is lauded for her inclusive hiring practices, including giving opportunities to previously incarcerated individuals. — B.A.

149 Fell Street, San Francisco, CA (415) 660-7701 | calarestaurant.com

Cotogna

WHAT: A dreamlike California-Italian trattoria, featuring an oak-log-burning oven, a cozy brick and wood-lined dining area, and a menu boasting some of the finest pastas in the nation — if not globally. WHY: Michael Tusk, San Francisco’s pasta virtuoso, along with his wife Lindsay, showcases his dough expertise at Quince, their quiet tasting-menu haven next door. However, Cotogna, with its vibrant, rustic charm and a menu echoing the seasonal bounty of Bay Area farmers markets, is the lively younger sibling. Enhance your meal with crispy pizza and dishes like baby shrimp with avocado, sardines with green garlic salsa verde, and lemon verbena sorbet with peaches and green gage plums. But truly, the standout here is the exceptional pasta, especially the ridged agnolotti del plin filled with rabbit, veal, vegetables, and Grana Padano, silky ravioli with farm egg and brown butter, and delicate tagliatelle with Dungeness crab. Dinner is delightful; it’s also my top choice for lunch in SF. — B.A.

490 Pacific Avenue, San Francisco, CA 415-775-8508 | cotognasf.com

La Taqueria

WHAT: The iconic spot for experiencing and debating the best Mission-style burrito in the Bay Area. WHY: While there’s no definitive best burrito in San Francisco, as I discovered during my stint as a critic at the San Francisco Chronicle, La Taqueria remains a perennial favorite. Since 1973, Miguel Jara’s burritos have captivated a diverse crowd, putting customers into blissful trances. His burritos avoid rice, which can bloat the tortilla, and are best ordered “Dorado style,” meaning griddled to perfection. Meat options include carnitas, chorizo, chicken, and beef tongue, but I always opt for carne asada with pinto beans, pico de gallo, shredded cheese, guacamole, and a splash of homemade hot sauce. Despite my best intentions, I’m always left with just crumpled tinfoil, wishing I had room for another. — B.A.

2889 Mission Street, San Francisco, CA (415) 285-7117 | facebook.com/LaTaqSF

Swan Oyster Depot

WHAT: A cornerstone of San Francisco seafood dining, setting the benchmark for all future meals in the city. WHY: The counter, with just 18 seats, fills up instantly when it opens at 10:30 a.m. The Sancimino family has operated this historic spot since 1946, although its origins trace back nearly 50 years prior. The staff’s gruff demeanor is part of the charm, but the seafood is untainted by gimmicks. The cluttered workspace contrasts with the meticulous care in their vibrant dishes. Begin with fresh oysters and move on to the cracked crab, a mixed seafood salad (including bay shrimp, large prawns, and fresh Dungeness crab when in season), uni if available, and the secretive “Sicilian sashimi” with capers. For the salad dressing, skip the standard Louis in favor of a simple olive oil and vinegar blend enriched with a special ingredient: crab fat. — B.A.

1517 Polk Street, San Francisco, CA (415) 673-1101 | swanoysterdepot.us

Tartine Manufactory

WHAT: A spectacular venue from the creators of San Francisco's most iconic bakery. WHY: Tartine Manufactory stands out as one of the most thrilling dining establishments to debut nationwide recently. With the renowned pastry chef Liz Prueitt and bread innovator Chad Robertson leading the way, it lives up to all the buzz. Start your day with executive chef Christa Chase’s coddled eggs, za’atar toast, and a slice of the irresistible Tartine morning bun. For lunch, indulge in standout sandwiches like the grilled cheese with Wagon Wheel and squash blossoms, all while enjoying the bright, inviting space. Securing a dinner reservation is a challenge, but it's worth the effort for a chance to explore an exciting wine list, refined pastas, and a celebratory dry-aged rib-eye, all showcasing a perfect blend of contemporary California flair and classic culinary excellence. — Hillary Dixler Canavan

595 Alabama Street, San Francisco, CA (415) 757-0007 | tartinemanufactory.com

Zuni Café

WHAT: The quintessential Californian model for the classic all-day, all-American neighborhood diner. WHY: The term “perfect” is rarely used in food criticism, but it truly fits the roasted chicken with bread salad for two, a dish perfected by the late chef Judy Rodgers, who crafted Zuni’s legacy and introduced it in 1987. This dish, among many other staples of Rodgers’s casual yet flawless menu, revolutionized American dining. The meticulously prepared Caesar salad, the perfectly crafted burger, and the plate of briny oysters to start a rosé-filled lunch are all testaments to her influence. Gilbert Pilgram, the current owner, continues to honor her legacy while preserving the charm of the original dining room with its distinctive pastel 1980s decor. — B.A.

1658 Market Street, San Francisco, CA (415) 552-2522 | zunicafe.com

GRDinogo BAY AREA

Brown Sugar Kitchen

WHAT: Tanya Holland’s soulful haven in West Oakland. WHY: A decade ago, Holland, a Top Chef star, brought her refined Southern culinary approach to this evolving neighborhood, becoming a modern Oakland trailblazer. Her brunch favorites, including biscuits, cheese grits, and fried chicken paired with cornmeal waffles, have made this unpretentious spot a local and regional favorite. These waffles, often enjoyed alone with butter, syrup, and fresh fruit, stand out as a star in their own right. At lunch, indulge in Southern comfort with dishes like smoked chicken, shrimp gumbo, oyster po’ boys, and Creole barbecue shrimp. Despite the area's transformation through gentrification, the essence of this restaurant remains steadfast. — Ellen Fort

2534 Mandela Parkway, Oakland, CA (510) 839-7685 | brownsugarkitchen.com

The Café at Chez Panisse

WHAT: The laid-back upstairs dining area of Alice Waters’s iconic Berkeley Mytoury, maintaining the essence of California cuisine. WHY: At this casual café above Chez Panisse, every ingredient is elevated to its peak potential. Highlights from a recent visit included a deeply flavorful roasted beet soup with horseradish cream, an unexpectedly delicate pizzetta with halibut brandade, and perfectly braised short ribs with mashed potatoes. Signature dishes like the baked goat cheese and seasonal fruit galette are consistently superb. The veteran servers, some with decades of experience alongside Waters, are eager to help craft a meal that highlights the kitchen’s range. While the main restaurant offers a classic California dining experience, the Café is the go-to spot for a relaxed, authentic taste of Alice Waters’s culinary legacy. — Greg Morabito

1517 Shattuck Avenue, Berkeley, California (510) 548-5525 | chezpanisse.com

Commis

WHAT: The (relatively affordable) tasting-menu gem embodying the vibrant spirit of Oakland’s dining scene. WHY: Start with James Syhabout’s signature slow-poached egg yolk, encircled by a soubise that mimics egg whites, concealing smoked dates beneath. This dish reflects Syhabout’s culinary skill and creativity. Although he operates other restaurants, including San Francisco’s Hawker Fare, where he presents Thai-Lao street food, Commis is his flagship showcasing his high-end talents. The intimate setting, reminiscent of a cozy jazz club, features a narrow open kitchen where chefs perform their culinary artistry. The ever-evolving menu delights with unique combinations, such as turnips in ham cream with pine and pear ice. Among Bay Area’s top spots, Commis stands out as a value with its eight-course menu for $155 per person. Cap off the evening with a drink at Syhabout’s adjacent bar, CDP. — B.A.

3859 Piedmont Avenue, Oakland, CA (510) 653-3902 | commisrestaurant.com

El Molino Central

WHAT: A sophisticated taco stand and a gem on Sonoma Highway’s wine route. WHY: True to its name, El Molino Central is built on the fresh, organic corn ground into delicious tacos, enchiladas, tamales, and hearty corn chips. This masa haven feels both like a hidden gem and an essential destination—so delightful that those who discover it can't help but share. Chef Karen Taylor’s expertise, showcased through her Primavera line of seasonal tamales and tortillas, is evident in every bite. At El Molino, her tamales shine year-round, but in summer, the seafood options, especially the tostada—an airy tortilla with seasonal toppings like pozole verde, avocado, and crema—are particularly appealing. Don't overthink it; the Modelo-battered fish tacos are a must-try, ideally paired with the lightest local beer available. — Stephen Satterfield

11 Central Avenue, Sonoma, CA (707) 939-1010 | elmolinocentral.com

Hog Island Oyster Co.

WHAT: A picturesque oyster farm perched on the edge of serene Tomales Bay, accessible only by meandering roads, featuring picnic spots, barbecues, and a bar where you can enjoy oysters shucked on-site. WHY: There’s little that compares to savoring an ice-cold oyster right where it was harvested. Hog Island’s oysters, cultivated on a submerged segment of the San Andreas Fault, offer a delightful blend of sweetness, saltiness, and brininess, perfect for a foggy summer day, typically seen in June or July. Reserve a picnic table in advance for a grill-equipped spot with a view of the bay, or visit the Boat, the on-site oyster bar, for grilled and shucked options. Be prepared for unpredictable coastal weather with both a jacket and sunscreen. — E.F.

20215 Shoreline Highway, Marshall, CA (415) 663-9218 | hogislandoysters.com

Koi Palace

WHAT: A must-visit dim sum hotspot in an area renowned for its exceptional offerings. WHY: Just getting through the doors of Koi Palace feels like a victory. The excitement begins as eager diners wait for their number to be called. Inside, the scene is bustling, with uniformed servers navigating around koi ponds and large communal tables, creating the vibrant atmosphere of dim sum service. Bamboo steamers piled high with xiaolongbao greet you while you try to decide from the extensive menu. Although it’s tough to sample everything, the selection of buns, balls, rolls, and rice noodles is endless. Don’t miss out on the sugar egg puff— a crispy, sugar-coated dough ball with a rich, custardy center. — S.S.

365 Gellert Boulevard, Daly City, CA (650) 992-9000 | koipalace.com

Manresa

WHAT: A trailblazing restaurant in Northern California that seamlessly blends modern techniques with farm-fresh ingredients, continuing to be highly relevant. WHY: David Kinch is a chef revered by his peers. Since opening Manresa in 2002, he has championed the farm-to-table concept, notably partnering with Love Apple Farm—an association featured in the documentary The Farmer & The Chef. Kinch also introduced minimalist plating and a focus on pure flavors, setting new standards in fine dining. His creative vision has inspired local chefs to explore new heights. His signature dish, “Into the Garden,” transforms the traditional salad into an exploration of textures. Expect dishes that might include regional classics like cioppino and inventive creations such as caviar with creme fraiche and shiso leaves. Located in Los Gatos, 55 miles from San Francisco, the drive is as picturesque as the dining experience. — B.A.

320 Village Lane, Los Gatos, CA (408) 354-4330 | manresarestaurant.com

The Restaurant at Meadowood

WHAT: Cutting-edge American luxury dining in Napa Valley, standing out in a region known for its high-end culinary experiences. WHY: Chef Christopher Kostow and restaurant director Nathaniel Dorn’s collaboration represents the pinnacle of fine dining, merging the farm-to-table ethos of Chez Panisse with the refined sophistication of French Laundry. Kostow, a pioneer in American cuisine, creates complex, layered sauces while maintaining clean, pure flavors. The inventive menu might feature garden-fresh vegetables, creative dishes like “foievocado,” or savory interpretations of classic desserts. Dorn’s team adds a touch of polish and humor. Expect to pay $285 for a multi-course meal or $500 for an exclusive experience at the kitchen’s four-seat counter, where surprises like a cheese wheel hidden in a candle await. — B.A.

900 Meadowood Lane, Saint Helena, CA (707) 967-1205 | therestaurantatmeadowood.com

Shed

[Update: Shed closed on December 31, 2018.] WHAT: A bright and inviting café, market, and boutique with a strong farm-to-table philosophy. WHY: In Northern California, where the Good Life™ is a cherished ideal, Shed embodies it perfectly. Beyond its charming cooking tools and photo-worthy shovels, the café delights with chef Perry Hoffman’s creative dishes. Enjoy a salad adorned with trout and sea buckthorn, lemon-ricotta pancakes with fresh blueberries, or a tartine topped with anchovies and zesty Meyer lemon aioli. Shed turns your Sonoma dreams into a delightful reality, even if just for a few hours. — H.D.C.

25 North Street, Healdsburg, CA (707) 431-7433 | healdsburgshed.com

OTHER CENTRAL/NORTHERN CALIFORNIA

Ember Restaurant

WHAT: A must-visit Central Coast gem that exemplifies Californian hospitality and celebrates the state’s diverse produce. WHY: Ember, nestled in a quaint coastal town, offers a taste of bold, balanced flavors akin to a premium syrah from the region. Its cozy, woodsy atmosphere attracts locals and discerning visitors alike, thanks to chef Brian Collins’ heartfelt dishes. After a stint at Chez Panisse, Collins brings a touch of sophistication to comfort food—think pizzas, pastas, grilled peaches, and robust entrees like oak-grilled rib-eye and brick-baked chicken over polenta. The drinks menu features standout local wines and craft brews. — B.A.

1200 East Grand Avenue, Arroyo Grande, CA (805) 474-7700 | emberwoodfire.com

Localis

WHAT: The crown jewel of Sacramento’s “Farm to Fork” revolution, where chef-owner Chris Barnum-Dann brings a distinctive culinary vision to life through meticulous, local sourcing. WHY: Despite Sacramento's rustic charm and the imposing influence of San Francisco, the capital is carving out its culinary identity, with Localis at the forefront. Here, using the freshest local produce is more than a trend—it’s a tribute to the San Joaquin Valley's agricultural prowess. Barnum-Dann’s nightly creations showcase this, from coconut green curry ceviche with Thai chiles, chard, and parsnips, to harissa-laden, fire-roasted octopus paired with local peaches and summer squash. — S.S.

2031 S Street, Sacramento, CA (916) 737-7699 | localissacramento.com

GRDinogo LOS ANGELES AREA

A.O.C.

WHAT: A trailblazing Cal-Med Mytoury known for its small plates, impressive California-centric wine list, enchanting patio, and genuinely welcoming service—everything that makes dining truly delightful. WHY: If you’re searching for a Los Angeles restaurant that embodies the city’s Mediterranean vibe, look no further. A.O.C. offers a lush patio adorned with Spanish tiles, a wine list bursting with top Californian selections, and service that’s both elegant and friendly. As pioneers in dining trends, Suzanne Goin and Caroline Styne have been shaping Los Angeles' culinary landscape since their 1998 launch of Lucques, and A.O.C. showcases their vision at its peak. Perfect for any occasion, don’t miss the large-format “Ode to Zuni” roast chicken. — Meghan McCarron

8700 W. 3rd Street, Los Angeles, CA (310) 859-9859 | aocwinebar.com

Langer’s Delicatessen

WHAT: A famed West Coast Jewish deli that stands toe-to-toe with the best in America. WHY: Langer’s, an iconic daytime-only Jewish deli in historic Westlake, has been a staple for over 70 years. This family-owned gem draws locals and visitors alike with its wood-paneled charm and classic white-shirted, bow-tie-clad waitstaff. The standout is the legendary #19 sandwich, a house-made pastrami and coleslaw masterpiece that rivals any New York deli creation. Don't miss the less-known but equally delightful pastrami chili cheese fries, reflecting the city’s love for both striking food and cultural fusion. Langer’s embodies a dedication to evolving while staying true to its Jewish deli heritage. — Farley Elliot

704 S. Alvarado Street, Los Angeles, CA (213) 483-8050 | langersdeli.com

Luv2Eat Thai Bistro

WHAT: The go-to spot for intensely flavorful Southern Thai cuisine in Los Angeles, where every dish delivers on bold, fiery spice. WHY: In LA’s vibrant Thai Town, known for its high concentration of top-notch Thai restaurants, Luv2Eat stands out. Located just a couple of miles away, this Mytoury, run by Phuket natives Noree Pla and Fern Kaewtathip, offers a mix of accessibility and adventurous dining. The menu features standout Southern Thai specialties like crab curry from Pla’s mother’s recipe and the explosive “OMG!” papaya salad brimming with raw seafood and fermented fish sauce. Embrace the heat and savor the complexity — here, spicy funk creates an unforgettable dining experience. —M.M.

6660 W. Sunset Boulevard, Los Angeles, CA (323) 498-5835 | luv2eatthai.com

Mariscos Jalisco

WHAT: A legendary mobile Mytoury stationed at the corner of Olympic and Dakota in Boyle Heights since 2001, renowned for its shrimp tacos and spicy tostadas that have impressed locals, critics, and TV food personalities alike. WHY: In a city known for its tacos, you can't miss Raul Ortega and chef Martín Ramirez’s dorado taco, a golden marvel inspired by a crispy creation from San Juan de Los Lagos, Jalisco. This shrimp-stuffed corn tortilla is sealed, deep-fried, and topped with fermented tomato salsa and sliced avocado. Complement this treat with a seafood cocktail or the vibrant, fiery aguachile tostada. Enjoying these seafood delights while perched on a concrete ledge epitomizes Eastside LA’s perpetual summer vibe. — Bill Esparza

3040 E. Olympic Boulevard, Los Angeles, CA (323) 528-6701 | facebook.com/mariscosjalicso

Mini Kabob

WHAT: A compact showcase of LA’s vibrant Armenian community where grilled meats steal the spotlight. WHY: This cozy, 225-square-foot spot, with only three tables, consistently serves up large platters of smoky, grilled shish and lule kebabs. The experience is enhanced by the rice, whipped garlic, pear soda, and the lively atmosphere created by owners Ovakim and Alvard Martirosyan, who cook from a single grill and fridge. Dining here means mingling with the family and soaking up stories of Armenia while modern life buzzes outside. From a small seat in this intimate space, you can watch the slow cooking of Armenian ikra — eggplant caviar — and see Alvard expertly flip beef skewers. Stay a while, and you might even see the happy couple dancing to the tunes on the radio. — F.E.

313 1/2 W. Vine Street, Glendale, CA (818) 244-1343 | mini-kabob.com

N/Naka

WHAT: Niki Nakayama’s acclaimed kaiseki restaurant that harmoniously blends her Japanese roots with her Californian influences. WHY: Nakayama masterfully transforms cooking into a poetic art form, deftly balancing traditional kaiseki principles—13 meticulously seasonal courses showcasing diverse techniques—with inventive twists like spaghettini featuring abalone, pickled cod roe, and truffles. The attentive staff and exceptional sake pairings enhance the experience. Following a Chef’s Table feature, securing a reservation has become highly competitive: visit the restaurant’s website on Sundays at 10 a.m. (Pacific Time) to book three months in advance. — B.A.

3455 S. Overland Avenue, Los Angeles, CA (310) 836-6252 | n-naka.com

Park’s BBQ

WHAT: LA’s pinnacle of Korean barbecue. WHY: The communal joy of tabletop grilling finds its zenith at Park’s BBQ in Koreatown. Here, in a modern, often smoky strip mall setting, chef Jenee Kim showcases premium beef cuts, including the exquisite kkotssal and luxurious American wagyu. Complemented by some of the city’s finest banchan and sides, it’s no wonder this was Anthony Bourdain’s top Los Angeles spot. — Matthew Kang

955 S. Vermont Avenue, Los Angeles, CA (213) 380-1717 | parksbbq.com

Pie ‘n Burger

WHAT: The quintessential California-style burger against which all others are measured. WHY: In the 1950s, California set the standard for the iconic burger: a perfectly seared beef patty nestled in a fluffy white bun, topped with melted American cheese, crisp lettuce, onions, pickles, and a zesty Thousand Island dressing. Established in 1963, Pie ‘n Burger, though newer than LA’s classic Apple Pan, serves up these legendary burgers daily. These crunchy, juicy creations rival the architectural marvels of the Capitol Records Building. For In-N-Out fans seeking something different, the seasonal fruit pies—like strawberry, peach, and olallieberry—are a delectable treat. The establishment is cash-only, with change given from a vintage register on a Formica counter. — B.A.

913 East California Boulevard, Pasadena, CA (626) 795-1123 | pienburger.com

Pizzeria Mozza

WHAT: The laid-back branch of Nancy Silverton’s Mozza empire, known for its commitment to high-quality fare and personal chef interactions. WHY: Aside from the original La Brea Bakery, Pizzeria Mozza might best showcase Nancy Silverton’s mastery over bread and pizza. Nestled at Highland and Melrose avenues, this casual Mytoury is part of Silverton’s extensive restaurant collection, which includes the upscale Osteria Mozza and a takeout counter, with Silverton overseeing each location. Pizzeria Mozza’s pies are light, crispy, and flavorful, demonstrating Silverton’s top-tier culinary skills. As a James Beard winner, she creates pizzas that celebrate California’s produce and terroir. Complement your meal with Italian burrata and a refreshing California white wine for a quintessential Cal-Ital experience. — F.E.

641 N. Highland Avenue, Los Angeles, CA (323) 297-0101 | pizzeriamozza.com

République

WHAT: A premier pastry haven that also excels as a romantic dinner spot, family brunch destination, solo breakfast retreat, or meeting place. WHY: Margarita Manzke’s impressive array of pastries, displayed temptingly along the entrance counter, makes République a must-visit on LA’s Miracle Mile. Beyond the exquisite cream-filled cornetti and gleaming caneles, you’ll find indulgent breakfast sandwiches, fresh salads, and at dinner, local seafood, pastas, steaks, and cheese boards with freshly baked bread. République offers a comprehensive all-day dining experience, making it the ultimate neighborhood spot. — Amanda Kludt

624 S. La Brea Avenue, Los Angeles, CA (310) 362-6115 | republiquela.com

Sqirl

WHAT: The counter-service cafe that redefined traditional American breakfast and lunch. WHY: Sure, the visually stunning dishes like thick brioche toast with ricotta and vibrant jam, or rice topped with sorrel pesto, watermelon radish, and bacon are perfect for Instagram. But visiting Sqirl for just the photos is akin to visiting LA only to see the Hollywood sign. Sqirl’s true value lies in Jessica Koslow’s inventive approach to cuisine and her vision of restaurants as dynamic community spaces and artistic expressions. The playful restaurant T-shirt calling it “The Center for Contemporary Breakfast and Lunch” captures its role as a leader in 21st-century American food. — M.M.

720 N. Virgil Avenue #4, Los Angeles, CA (323) 284-8147 | sqirlla.com

Trois Mec

WHAT: A unique, intimate tasting-menu restaurant that revolutionizes dining, created by three LA culinary giants and hidden in a modest strip mall. WHY: Chef Ludo Lefebvre has pioneered what I call New Romanticism: crafting dishes into stunning, imaginative landscapes that evoke as much emotion as they do flavor. Alongside partners Jon Shook and Vinny Dotolo (known for Animal and other LA hits), Lefebvre keeps the prix fixe format exciting and innovative: Five courses, plus delightful extras, are served at a smooth, engaging pace. Unusual flavor pairings, such as eel with white chocolate mashed potatoes, might sound odd but are deliciously harmonious. Their nearby bistro, Petit Trois, helped reignite French cuisine’s popularity in the U.S., but Trois Mec stands as Lefebvre’s most groundbreaking achievement in American fine dining. — B.A.

716 North Highland Avenue, Los Angeles, CA (323) 484-8588 | troismec.com

OTHER SOUTHERN CALIFORNIA

La Copine

WHAT: A warm and unpretentious culinary retreat set in California’s high desert. WHY: La Copine has a film-like charm, thriving in its remote location while drawing a diverse crowd. Founded in 2015 by East Coast transplants Claire Wadsworth and Nikki Hill, this refurbished diner on Highway 247 in Yucca Valley offers a sunny escape surrounded by cacti and mountains. Despite its isolation, it attracts dedicated food lovers who drive from Palm Springs. Wadsworth warmly engages diners, while Hill crafts generous salads and classic American dishes like a hefty BLT and exceptional fried chicken served over grits with pickled green tomatoes. Note La Copine’s unique hours: 2 to 7 p.m. Wednesday through Sunday, and it closes for July and August. — B.A.

848 Old Woman Springs Road, Yucca Valley, CA (760) 289-8537 | lacopinekitchen.com

Pho 79

WHAT: The definitive spot for pho in Orange County’s Little Saigon, and a pioneer of Vietnamese dining in America. WHY: When Lieu Tran launched her restaurant in Garden Grove in 1982, she aimed to offer a taste of Vietnam to the local community of Vietnamese refugees. As one of the earliest Vietnamese Mytouries in the U.S., Pho 79 set the standard for Vietnamese restaurants, influencing everything from naming to pricing and menu design. Over the past 35 years, patrons have flocked to Pho 79 for its exceptional dac biet pho, loaded with brisket, tripe, and beef meatballs. The broth, simmered for hours with oxtails and enhanced with charred onions and star anise, is a universal favorite. Although Tran has retired, her family continues to uphold her recipes with the same dedication and expertise. — Cathy Chaplin

9941 Hazard Avenue, Garden Grove, CA (714) 531-2490 | pho79.com

Rajdhani

WHAT: A Gujarati haven serving an endless, mouthwatering array of vegetarian dishes through an all-you-can-eat thali. WHY: Pioneer Boulevard, particularly through the quaint town center of Artesia, is a bustling hub of Indian-American markets, sweet shops, and Mytouries. Nestled on the second floor of a retro ’90s shopping plaza, Radjhani is renowned for its thali—an elaborate spread of small bowls on a large metal tray, featuring appetizers, breads, soups, curries, and rice. Waiters continuously bring platters of dhokla (fluffy chickpea cake), steaming rotis with ghee, and freshly fried puri, alongside bowls of dal and richly spiced curries. The head chef, Ranjan Patel, hails from Gujarat, India, where this dining style is traditional. Her recipes offer some of the most intricate and refined takes on Indian cuisine in Southern California. A sign near the entrance advises, “leave your diet here!”—a piece of advice you’ll appreciate as you leave, full and already planning your return. — M.M.

18525 Pioneer Boulevard, Artesia, CA (562) 402-9102 | rajdhaniofartesia.com

Sichuan Impression

WHAT: The trailblazer in a culinary movement set to reshape the San Gabriel Valley—a suburban enclave of Chinese culture just east of Los Angeles—into a hub of inventive Chinese cuisine. WHY: Although the menu might initially seem like a simplified version for newcomers, it is actually a sophisticated exploration of traditional Sichuan favorites and modern interpretations, crafted with high-quality ingredients. Dishes like cold noodles and mapo tofu deliver authentic flavors from Sichuan, while tea-smoked ribs blend a complex mix of tastes and textures into a harmonious dish. This is not your typical Sichuan restaurant, where spiciness is merely about the amount of red oil. Instead, each dish presents a nuanced dance of heat, flavor, and depth. — Carl Chu

1900 W. Valley Boulevard, Alhambra, CA (626) 283-4622 | szechuanimpressioninc.com

Taco María

WHAT: Orange County’s beacon for exceptional corn-based Mexican fare, where tortillas are both a showcase and a mission. WHY: Chef-owner Carlos Salgado brings his haute cuisine experience from the Bay Area to reinvent traditional Mexican flavors. By night, the restaurant offers a $79 four-course tasting menu, featuring artistic creations like a folded tortilla with bean puree and lavender-scented onions or a tamal enveloped in Gruyere sauce with a nettle puree. Salgado’s approach blends innovation with tradition, using heirloom maize from small Mexican farms to create aromatic, deep blue tortillas. At lunch, you can enjoy superb tacos, from tempura-battered fish to rich pork belly, making Taco María’s daytime experience uniquely appealing. — B.A.

3313 Hyland Avenue, Costa Mesa, CA (714) 538-8444 | tacomaria.com

Aqui es Texcoco

WHAT: Paco Perez’s family-owned gem, operating for 30 years, renowned for its pre-Hispanic-style pit-roasted whole lamb and savory consomme. WHY: Since opening his Chula Vista branch in 2008, Paco Perez, a barbacoa devotee and mechanical engineer, has crafted a patented oven mimicking the underground pit’s unique conditions. From tender lamb tacos topped with pápalo (a Mexican wild herb) to dishes featuring sheep’s head eyes, cheeks, and tongue, and the iron-rich pancita (stuffed stomach), this is the closest you’ll find in America to Texcoco’s traditional pit-roasted offerings. Unlike Texcoco, where this feast is reserved for weekends, Perez serves barbacoa and authentic pulque daily. — B.E.

1043 Broadway, Chula Vista, CA (619) 427-4045 | aquiestexcoco.com

George’s at the Cove

WHAT: The acclaimed, three-decade-old restaurant with stunning ocean views, featuring three distinct dining experiences in one multi-level venue, anchored by the renowned George’s California Modern. WHY: Curious about San Diego’s peak-season bounty? George’s is the top wholesale client of Chino Farm, celebrated by Alice Waters and Wolfgang Puck. The menu at California Modern showcases the freshest local produce, from vibrant Chino Farm crudités with ramp ranch and sourdough, to local celeriac with Madras curry soubise. While known for its fish tacos, George’s shines with its spot prawns, fennel, and flowers or gougeres with Pacific stone crab “Louie” salad. Under the direction of chef and partner Trey Foshee, George’s is pushing San Diego’s culinary scene into the spotlight. — Candice Woo

1250 Prospect Street, La Jolla, CA (858) 454-4244 | georgesatthecove.com

CONTRIBUTORS

Hillary Dixler Canavan serves as Dinogo’s restaurant editor and has recently relocated from San Francisco to Los Angeles.

Cathy Chaplin (@gastronomyblog) is the author behind Food Lovers’ Guide to Los Angeles, with her writing and photography featured in Saveur, the Los Angeles Times, and Bon Appétit.

Carl Chu is the author of Chinese Food Finder: Los Angeles, Chinese Food Finder: New York, and Finding Chinese Food in Los Angeles.

Farley Elliott is the senior editor at Dinogo LA and the author of Los Angeles Street Food: A History from Tamaleros to Taco Trucks.

Bill Esparza is a James Beard Award-winning writer and the author of LA Mexicano. He contributes to Dinogo LA and CNN’s Parts Unknown, and frequently appears on food and travel TV shows.

Matthew Kang is the editor at Dinogo LA and the host of Dinogo’s K-Town series.

Meghan McCarron serves as Dinogo’s special correspondent and is based in Los Angeles.

Greg Morabito is Dinogo’s pop culture editor, residing in Berkeley, California.

Stephen Satterfield is a food writer, multimedia producer, global traveler, and the publisher of Whetstone magazine.

Stephanie Stiavetti is Dinogo’s contributor in Sacramento. She’s a food writer, cooking instructor, and former pastry chef.

Candice Woo is the founding editor of Dinogo San Diego and has previously contributed to the San Diego Union-Tribune, San Diego CityBeat, San Diego Magazine, and Edible San Diego.

Bill Addison serves as Dinogo’s national critic, traveling across the U.S. to discover the country's top dining spots. Check out his columns in the archive. Copy edited by Rachel P. Kreiter

Correction: A previous version of this article mistakenly reported that Pho 79 founder Lieu Tran had passed away; she has actually retired. The story has been updated accordingly. Dinogo apologizes for the error.