Perennially one of the best dineLA menus, this classy Century City restaurant is a great choice if making a single restaurant week meal. Choose between apps like winter greens with citrus and fennel, pork croquette, and calamari, then move onto tasty mains like lemon sole, gulf shrimp with saffron risotto, flatiron steak and ricotta cavatelli. A "surprise" or assorted vegetables comes as a side, and then a choice of dessert like white chocolate bread pudding and huckleberries with buddha's hand citron.

This swanky, minimalist-cool spot on Sunset Blvd makes some of the best modern Thai food in the city. There's a custom three-course menu that includes crispy rice salad with spicy sour pork, chiang-rai style pork larb, isan beef ceviche, and wild ginger curry for $35. There's also a $10 supplement for nam prik that's highly recommended as a starter for the meal.

Chef Ben Bailly steps into Public's Kitchen at the historic Roosevelt Hotel, offers a choice of three courses with such selection as seared scallop, duck confit croquette, black cod with honey glaze, roasted chicken, farro risotto and roasted carrots. Desserts include tarte tatin and cereal milk panna cotta.

Lunch might be the time to check out this re-designed and remade restaurant the Thompson Beverly Hills, the menu constructed by industry vet Stephen Kalt. Latke with salmon caviar, rabbit terrine, mountain trout brandade, and charcoal grilled steak, along with an excellent dessert like frozen milk chocolate souffle and doughnuts with pastry cream and jam. Dinner has a few varied courses, such as seared scallops, mackerel crudo, and chicken liver toast with marsala. $25 for lunch, $45 or dinner.

The spinning salad is a mandatory starter for restaurant week, along with a special 8 oz cut of roasted prime rib and a broiled Nova Scotia lobster tail (!). Non-beef eaters can also have a dish of Scottish Salmon. Dessert includes cheesecake with brandied, English trifle, and Old Fashioned Chocolate Pudding.

Truffles. Available here for dineLA restaurant week. Start off the meal with slow cooked beef tongue or seared scallops with parmesan-truffle fondue. Lobster gnocchi, oxtail spaghetti, braised rabbit rabu with garganelli. The third course is fontina-filled ravioli with truffle butter and fresh truffle shavings. Main course has a selection of veal skirt, Australian wagyu New York steak, and monkfish. Also a swell pick of desserts like hawaiian pineapple carpaccio and banana-mascarpone parfait.

Two course-lunch for $15. Not a bad deal in Venice or Santa Monica. Starters include fried calamari, thinly sliced beef tongue or arugula salad. There are pastas like ricotta gnocchi and sausage rigatoni, along with pizzas like olive and bean pesto or an Italian take on Hawaiian pizza.

There are some compelling choices at this Downtown restaurant, such as veal belly pastrami, butternut squash risotto and a burger with Roquefort fondue and housemade bacon. Dinner serves crispy chicken with buttermilk biscuits and a wild game meatloaf made with boar, venison and bacon in a lingonberry demi-glace.

This Koreatown newcomer is a fresh take on traditional cuisine, with abalone on a hot stone plate, a savory pancake sampler, sizzling stone pot bibimbap, and short rib & abalone soup.

This pricey spot popular with celebrities is moderate for restaurant week, with a two-course menu for $20 featuring grilled beef satay, yuzu chopped salad, kung pao chicken or prawn angel hair pasta at one of the most desirable tables in Beverly Hills.

This cute French-Moroccan bistro on West 3rd St is serving up simple dishes like walnut endive salad, truffle roasted cauliflower soup, Moroccan merguez sandwich, and grilled organic salmon on warm focaccia.

This classy mainstay by chef Suzanne Goin on Melrose is mixing things up with a market-driven menu featuring roasted root vegetable "fattoush", clams with bacon, escarole and white beans, with a finish of seasonal sorbets. Dinner is a bit more interesting with fried polenta with kabocha squash, pancetta-wrapped fish, and duck confit with sweet potato puree.

This mid-century inspired dining room with a cool-blue motif in Beverly Hills serves up chef Mirko Paderno's take on Milanese classics, such as a business lunch with an octopus barley salad, ricotta ravioli with beef ragu, and branzino al forno. Dinner dishes up some more choices with burrata with caviar and bottarga to start, lagoustine spaghetti, the chef's signature risotto with radicchio, gorgonzola and amarone reduction, and finally bone-in filet mignon with sunchoke and roasted garlic sauce.

Chef John Sedlar's Beverly Blvd restaurant is trying to introduce Angelenos to Alta Baja cuisine (with a slant of Chinese) and dineLA might be the best time to try out this concept. Think potstickers with puerco pibil, kung pao camarones (shrimp), dim sum tamales, and almond gelatin fruit salad. Slightly bizarre, definitely adventurous, and always refined, in typical Sedlar style.

Another food and beer pairing built into dineLA, Father's Office is pitting one of their small apps like pork rinds or salt cod brandade fritters with a big dish like lamb pot pie or pork porterhouse and then pairing with a great craft beer like Eagle Rock Brewery's Revolution Extra Pale Ale or Firestone Walker's Reserve Robust Porter.

This classic Santa Monica restaurant is doing a Bistro-inspired menu with such dishes as grilled paillard of swordfish, pan-roasted stuffed quail, crispy European daurade or filet mignon. Dessert includes a luscious chocolate hazelnut mousse bomb.