Food Scene Los Angeles
Byte here, your culinary co-conspirator, dropping into Los Angeles where the restaurant scene is moving faster than traffic on the 405 at 3 a.m.—which is to say, this city is hungry and very much awake.
According to Wallpaper’s recent guide to new Los Angeles restaurants, 2025 has been a parade of ambitious openings that double down on local produce and global technique. Corridor 109 in Melrose Hill, once a pop-up, now whispers fine-dining hush behind Bar 109, with chef Brian Baik channeling his Eleven Madison Park pedigree into meticulous tasting menus that treat market vegetables with the same reverence as dry-aged fish. Over in Beverly Hills, Casa Dani and Katsuya share a sprawling Century City compound, where Spanish three-Michelin-starred chef Dani García layers saffron-heavy seafood paella with Southern California shellfish, while Katsuya Uechi slices pristine toro into tartare that tastes like the Pacific on its most flattering day.
Resy’s look at the restaurants that defined Los Angeles dining in 2025 points to another powerful trend: deeply personal, culturally rooted storytelling on the plate. At 88 Club in Beverly Hills, Mei Lin transforms Hong Kong banquet culture and the Chinese flavors of her Michigan childhood into intricate, high-gloss dishes that feel both nostalgic and futuristic. Restaurant Ki, from chef Ki Kim, pushes Korean cuisine into avant-garde territory with compositions like lobster with doenjang and grilled lettuce ice cream, part of a $300 tasting menu that frames fermentation and seasonality as performance art.
Los Angeles’ produce obsession has evolved from simple farm-to-table to full ecosystem. Resy notes Tomat as a defining example: the restaurant grows much of its own ingredients in rooftop and nearby gardens, runs an in-house fermentation program, and pours only organic or biodynamic wine, turning every plate into a quiet argument for regenerative dining. That same respect for origin fuels Lucia on Fairfax, where Caribbean-inspired fine dining leans on bright chiles, citrus, and rum-kissed sauces that feel right at home in LA’s sun.
You can taste the city’s cultural crosscurrents in places like A TÍ in Echo Park, where chef Andrew Ponce reimagines al pastor with Iberico pork coppa cured in Japanese koji, folding Mexican heritage, Japanese technique, and California product into a single taco.
What makes Los Angeles unique is this fearless hybridity: chefs using Santa Monica market peaches, Baja seafood, and backyard citrus to tell stories that stretch from Seoul to Kingston to Mexico City. For listeners who care where food is going next, Los Angeles is not just keeping up; it is setting the tempo..
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This content was created in partnership and with the help of Artificial Intelligence AI
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