Chances are good that you’ll have to wait for a table at Golden Deli, but persevere because the pork- and mushroom-stuffed cha gio (Vietnamese deep-fried spring rolls) are blistered-golden and well worth the inconvenience. Pluck some herbs and lettuce from the communal platter for garnishing and wrapping. FYI: Golden Deli will be closed for two weeks in mid-January for Tet.

The #19 may very well be LA’s most iconic sandwich, complete with a hand-sliced stack of pastrami, Swiss cheese, and coleslaw on twice-baked rye.

Not all burgers are created equal, which is why the Apple Pan’s hickory burger continues to stand the test of time. Rich and served with a touch of zip thanks to a proprietary barbecue sauce blend, this burger from a West LA institution is a must-do for anyone passing through the city.

The legendary pescado zarandeado at Sinaloan specialist Coni’Seafood is an amazing snook that’s butterflied then grilled with precision. Served with tortillas and an onion salsa, it’s one of the most spectacular seafood dishes in the city. Also available at Coni’Seafood’s Culver City location.

For a blow-the-lid-off heat experience, opt for the tortas ahogadas at La Ramadita on Vineland. This staple operation in North Hollywood serves some of the spiciest food in greater LA, including the signature soaked sandwich in bright red chile sauce. The heat cuts through the fatty pork, the red onions offer some zing, and a squirt or two of bright lime makes the whole thing sing. Just make sure to grab extra napkins.

Open since 1983, this daytime Inglewood restaurant is where to go when comfort food calls. The traditional American breakfast is done very well, but the specialty items should be first choice when settling into a booth. The Serving Spoon’s turkey chops are an iconic choice with a massive, deep-fried piece of turkey that’s perfectly encrusted and seasoned. It comes with a side of eggs prepared any way, along with a side of hearty sautéed potatoes. Prepare wisely because there will be leftovers.

It’s all about the house-special lobster at Newport — live crustaceans fished from tanks and stir-fried with heaps of chopped chilies, scallions, roe, and garlic. The hunks of lobster are considerately cracked before landing on a platter slathered in the aromatic sauce.

Courage Bagels has become one of the most popular places to eat in Virgil Village thanks to well-crafted bagels prepared in the Montreal style, which gives it a lighter crumb and more aggressive crust compared to the New York version. The burnt everything bagel is a special treat, especially when topped generously with fresh salmon roe, fresh dill, red onion, and a hefty smear of cream cheese.

Dave Beran’s Michelin-starred French restaurant has had to evolve over the years, but the menu has continued to prepare one of the most elaborate French dishes in the cuisine: pressed duck. Originating from the chef’s time at Next in Chicago, this tableside preparation involves pressing the innards to create a sauce to be spooned over the rare-roasted duck breast. During the pandemic, the tableside show has unfortunately moved to the kitchen, but here’s to hoping it will return to the dining room some day. There might not be a more delicious duck preparation in LA.

Christian Page perfected the patty melt at his Koreatown diner Cassell’s, whereupon he takes nice rye bread and riddles it around a house-ground beef patty. The cheese spills over the side, gaining a griddled edge from the plancha. There are many ways to do a patty melt, but no one does it quite like Cassell’s.

Dim sum basics like shu mai, har gow, and stewed tripe are executed very well at Elite, but best of all are the rice noodle rolls with a crunchy fried doughnut filling that contrasts brilliantly with the velvety noodle sheets. Soy sauce ties everything together with a subtle and welcomed sweetness.

Kim Prince brought her legendary family’s mentality toward Nashville Hot Chicken and brought it to the heart of Los Angeles. With a terrific, crisp exterior and deeply flavored, incredibly spicy seasonings, there’s a reason why Hotville is among the best examples of hot chicken anywhere in LA.