Here at chef Sang Yoon’s newest Father’s Office in the Arts District, expect the same timeless burger, loads of craft beer, and plenty of dark woods and black leather. Originally founded as a bar serving some food in Santa Monica in the early 2000s, Father’s Office has evolved to become the standard-bearer for a certain type of casual Los Angeles restaurant.

Kris Tominaga is behind the stoves at Manuela, the gorgeous restaurant inside the Hauser & Wirth gallery. Expect Southern classics with coastal California influences on the menu. The chef’s famed biscuits are a must for the table and the grilled oysters too. The new garden at Manuela features a different menu and set of cocktails that works great during warm weather.

Mexico City’s breezy vibes come to this rooftop space (with some indoor seating) in Arts District. Chef Alé Guzman serves tacos, tostadas, and set dishes with a modern Mexican approach and seasonal ingredients. It’s been white-hot popular since it opened earlier this year.

The Factory Kitchen has made a name for itself for Italian dishes that transport diners to chef Angelo Auriana’s hometown of Bergamo, like the mandili, a supple handkerchief pasta dressed with an almond basil pesto.

Just opened this weekend, Afuri’s famed yuzu-shio ramen and its variants come to a bright space along Mateo Street. With noodles made in an on-site laboratory and umami-rich broth, Afuri has the chance to stand out in LA’s crowded ramen scene.

Though founding chef Wes Avila is no longer behind the stoves at Guerrilla Tacos, managing partner Brittney Valles continues the tradition of serving thoughtful, creative tacos at this street-inspired restaurant in Arts District. The fish taco and sweet potato tacos are enduring classics, which work great with the fresh cocktails.

Even though it’s been years since Bestia first opened its doors, a reservation here is still difficult to come by. Clamoring crowds can’t get enough of Ori Menashe’s rustic Italian pastas and Genevieve Gergis’s impressive desserts. One of LA’s most difficult tables to get and for good reason.

Enrique Olvera’s Damian had to open in the pandemic, keeping it from garnering a lot of momentum that the famous Mexican chef would have otherwise received. With an expansive outdoor patio and polished dishes, it’s a solid ode to Olvera’s distinctive take on modern Mexican cuisine.