Timothy Hollingsworth has reopened his landmark Downtown LA restaurant after a long pandemic hiatus and is once again serving a wide menu of modern American dishes, from wood-roasted eggplant and heirloom tomato tart to a whole grilled branzino and dry-aged duck breast. For this part of Bunker Hill, it’s hard to think of a classier place to have a date night.

New York City chef Danny Holzman may have found newfound fame on TikTok and social media, but the Meatball Shop co-founder is steadily manning the shop at his namesake modern pizzeria in Downtown’s Bunker Hill on the ground floor of a big office building. It’s worth the trek for some of LA’s best slices, from the thin crust to the wonderfully spongy square pizza. Pro tip: there’s a small number of short term free parking spots in the garage.

This colorful gastropub serves modern takes on Indian classics in a Bollywood-meets-pop-art space. Founded by chef Pawan Mahendro and sons Nakul and Arjun, Badmaash means “bad ass,” and the menu reflects the brothers’ Indian heritage and childhood in Toronto with dishes like chicken tikka poutine.

Towering over Downtown’s Financial District at the Intercontinental Hotel, La Boucherie is a steakhouse that caters to visitors and locals alike looking for stellar views, solid cocktails, and well-grilled chops. Be sure to get the crispy jumbo lump crab cake to start.

Leave it to San Antonio-native Josef Centeno to introduce Los Angeles to Tex-Mex cuisine. Taking the food far beyond platters of sizzling fajitas, the long list of small plates go down easy with nicely crafted cocktails.

Japanese yakitori shop Hatch is the ideal stop for a Downtown bite before points elsewhere. With a wide array of skewers and drinks (and a great happy hour), it’s easy to mix and match a whole meal or just some simple fire-kissed snacks. Be sure to order some sake too.

This Cantonese barbecue specialist is tucked inside the Spring Arcade at the base of several larger buildings. What sets Rice Box apart from typical Cantonese barbecue shops is its dedication to using only ethically-sourced, sustainable, and hormone-free meat.

Petite Peso has evolved into one of LA’s most innovative Filipino restaurants, serving modern version of traditional recipes from chef Ria Dolly Barbosa. Bistek and sisig salads lighten up traditionally heavier dishes while rice bowl comes with pinakbet (various vegetables), salmon sinigang, pork munggo, or chicken adobo. Don’t miss the pastries either, like ensaymada or pan de sal to take home.

An enduring modern hotel restaurant, the Exchange has gained a new executive chef in Narita Santos, who worked at Simbal in Little Tokyo and brings a fresh perspective to Israeli and Californian flavors with a good dose of Filipino mixed in. The result is a solid, shareable menu that works for any occasion.

Downtown LA kiosk Holy Basil has been quietly serving some of the best modern Thai food in the city. This Historic Core gem is somewhat of a revelation for Thai food fans, with everything from gorgeous tom yum and green curry to stellar fried noodles.

Brazilian born Natalia Pereira opened Woodspoon on the edge of the Fashion District in 2007. In one of Downtown’s tiniest kitchens, she makes Brazilian croquettes, a traditional fish soup, and a pot pie with a twist from her home country — it’s full with chicken, hearts of palm, potatoes, olives, and roasted corn.

Everyone points to the fried chicken at Downtown’s Poppy + Rose, and for good reason. The crackling, savory dish finds its way onto tables as wings, chicken and waffle plates, and beyond — but real regulars know that the avocado benedict breakfast, salads, and burger are not to be missed either.

All the cool kids are going to Caldo Verde these days. The Portuguese-ish restaurant from stars Suzanne Goin and Caroline Styne has been showing up across everyone’s social media feeds, and not just for its rustic-chic space; Goin’s food is predictably excellent, with options like Spanish ham and Portuguese cheeses giving way to citrus salads and whole sea bream or piri piri chicken.