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Heatmaps: Where to Eat Tomatoes Right Now in LA

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This heatmap map is sponsored by Naked® Juice Tomato Kick—the new vine-ripened, nutrient-rich tomato juice from the makers of delicious, all-natural juices.
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'Tis the season to gorge on tomatoes. From Jason Neroni's crostini topped with smoked marinated heirloom tomatoes with ricotta and basil to Cecconi's chilled tomato soup, to Hinoki & The Bird's tomato salad with avocado, cucumber, and ponzu sauce, and Beachwood Cafe's cherry tomato hand pies, the best LA restaurants are serving up summer's beloved red fruit in new and sundry ways. Ahead, find out where to get them.

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Superba Snack Bar

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Chef Jason Neroni is now offering a new "snack" on the menu comprised of a crostini topped with smoked marinated heirloom tomatoes with ricotta and basil. [photo]

FIG Santa Monica

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Chef Ray Garcia, who very frequently shops at the Santa Monica farmer's market, makes a great pasta-less lasagna made with bloomsdale spinach, sweet potato, San Marzano tomatoes, and mozzarella.

Ray's & Stark Bar

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Chef Kris Morningstar has a tomato salad dressed up Greek-style with olives, feta, charred octopus, cucumbers, pepperoncini and a garlicky squid ink skordhalia to round it out.[Photo]

Cecconi's

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This swanky West Hollywood restaurant is making the best of this year's tomato season with a chilled tomato soup with avocado and basil pesto. It features San Marzano tomatoes especially farmed for Cecconi's that are then roasted in the wood-burning oven.

Caulfield's

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This Beverly Hills restaurant has an old-time charm in a rather glossy part of town, where chef Stephen Kalt makes a refreshing tomato and watermelon salad with Sonoma goat cheese, Upland cress, and aged Pedro Jimenez vinegar.

Trattoria Neapolis

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This classy Italian restaurant in Pasadena is making a slight twist on the traditional panzanella, starting with chiabatta croutons soaked in fresh tomato water, chunks of heirloom tomatoes, avocado, ricotta salata, and dressed with a smoked tomato vinaigrette.

Border Grill

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As a special for the next week, this modern Mexican restaurant in Downtown is doing a cumin-glazed Flat iron steak topped with slow-cooked cherry tomatoes, grilled avocado, and a mint salsa.

Fig & Olive

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This Cal-Med restaurant inspired by the French Riviera helmed by chef Pascal Lorange is making a crab and cherry tomato dish with harissa and an avocado basil tapenade drizzled with picholine olive oil.[Photo]

Rustic Canyon Wine Bar

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Chef Jeremy Fox makes a small dish of stracciatella di burrata, made with 'momotaro' tomato, mashed 'pinkerton' avocado, and thai basil.[Photo]

Napa Valley Grille

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Chef Taylor Boudreaux is creating a seasonal heirloom tomato salad that incorporates sweet onion and chervil.

Hinoki & The Bird

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This modern Cal-Asian restaurant by chef David Myers and Kuniko Yagi in one of the most stunning spaces in the city is serving up a simple Japanese tomato salad with avocado, cucumber, and ponzu sauce.

Picca Peruvian Cantina

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Chef Ricardo Zarate's modern Peruvian small plates restaurant has a great anticucho of tomatoes grilled over a charcoal fire on short wooden stakes before getting a dollop of fresh burrata and a topping of huacatay, or fresh Peruvian blank mint pesto. [Photo]

Huckleberry

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This neighborhood cafe and bakery has a spicy fried green tomato sandwich with pickled vegetables, chickpea puree, cilantro and pint on a perfectly toasted brioche bun.

Beachwood Cafe

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To commemorate the summer tomato season, chef Minh Phan is making cherry tomato hand pies, a cheeky savory version of the dessert classic. It's stuffed with fried feta, currants, basil, and pinenuts a satisfying bite.[Photo]

This half-underground rustic Italian restaurant is preparing a tomato-braised octopus al ferri, sided with chickpeas, preserved lemon, chard, and bottarga for a savory, delicious middle course.

Superba Snack Bar

Chef Jason Neroni is now offering a new "snack" on the menu comprised of a crostini topped with smoked marinated heirloom tomatoes with ricotta and basil. [photo]

FIG Santa Monica

Chef Ray Garcia, who very frequently shops at the Santa Monica farmer's market, makes a great pasta-less lasagna made with bloomsdale spinach, sweet potato, San Marzano tomatoes, and mozzarella.

Ray's & Stark Bar

Chef Kris Morningstar has a tomato salad dressed up Greek-style with olives, feta, charred octopus, cucumbers, pepperoncini and a garlicky squid ink skordhalia to round it out.[Photo]

Cecconi's

This swanky West Hollywood restaurant is making the best of this year's tomato season with a chilled tomato soup with avocado and basil pesto. It features San Marzano tomatoes especially farmed for Cecconi's that are then roasted in the wood-burning oven.

Caulfield's

This Beverly Hills restaurant has an old-time charm in a rather glossy part of town, where chef Stephen Kalt makes a refreshing tomato and watermelon salad with Sonoma goat cheese, Upland cress, and aged Pedro Jimenez vinegar.

Trattoria Neapolis

This classy Italian restaurant in Pasadena is making a slight twist on the traditional panzanella, starting with chiabatta croutons soaked in fresh tomato water, chunks of heirloom tomatoes, avocado, ricotta salata, and dressed with a smoked tomato vinaigrette.

Border Grill

As a special for the next week, this modern Mexican restaurant in Downtown is doing a cumin-glazed Flat iron steak topped with slow-cooked cherry tomatoes, grilled avocado, and a mint salsa.

Fig & Olive

This Cal-Med restaurant inspired by the French Riviera helmed by chef Pascal Lorange is making a crab and cherry tomato dish with harissa and an avocado basil tapenade drizzled with picholine olive oil.[Photo]

Rustic Canyon Wine Bar

Chef Jeremy Fox makes a small dish of stracciatella di burrata, made with 'momotaro' tomato, mashed 'pinkerton' avocado, and thai basil.[Photo]

Napa Valley Grille

Chef Taylor Boudreaux is creating a seasonal heirloom tomato salad that incorporates sweet onion and chervil.

Hinoki & The Bird

This modern Cal-Asian restaurant by chef David Myers and Kuniko Yagi in one of the most stunning spaces in the city is serving up a simple Japanese tomato salad with avocado, cucumber, and ponzu sauce.

Picca Peruvian Cantina

Chef Ricardo Zarate's modern Peruvian small plates restaurant has a great anticucho of tomatoes grilled over a charcoal fire on short wooden stakes before getting a dollop of fresh burrata and a topping of huacatay, or fresh Peruvian blank mint pesto. [Photo]

Huckleberry

This neighborhood cafe and bakery has a spicy fried green tomato sandwich with pickled vegetables, chickpea puree, cilantro and pint on a perfectly toasted brioche bun.

Beachwood Cafe

To commemorate the summer tomato season, chef Minh Phan is making cherry tomato hand pies, a cheeky savory version of the dessert classic. It's stuffed with fried feta, currants, basil, and pinenuts a satisfying bite.[Photo]

Sotto

This half-underground rustic Italian restaurant is preparing a tomato-braised octopus al ferri, sided with chickpeas, preserved lemon, chard, and bottarga for a savory, delicious middle course.

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