This month, we asked some of our favorite Angelenos for the skinny on their must-hit Downtown LA restaurants and the dishes they can’t live without. Spaghetti with sea urchin, scallop and crab sushi rolls, and classic queso dip are among the chosen few. Bookmark this list of urban core eateries and add them to your rotation.
BESTIA
“Bestia is one of those restaurants that might make you question….everyone likes it?! What gives? Nothing! Chef Ori has figured out how to make really delicious food for the large number of people and that is a feat in itself. It’s their gorgonzola pizza that does it for me—I crave the earthy cheese cooked with crisp, almost charred kale, mozzarella, grand padano, and olive oil. Like everything else that comes out of that kitchen, I know I’ll eat everything when I get there, so I make it worth it! The spaghetti with sea urchin, calabrian chilies, and squid ink bottarga is a signature there for a reason and it's probably my favorite dish on the menu. —Jessica Koslow, chef of Sqirl
"I love Bestia and their roasted marrow bone with spinach gnocchetti, crispy breadcrumbs, and aged balsamic. It's a really surprising dish. At first, you're not sure how it's going to work, but once the bone marrow mixes with the spinach gnocchetti, it creates one of the most decadent bites you'll have in LA. " —Rudy Moujaes, creative director of Folklor
MARUGAME MONZO
“At Maragame Monzo, plum shiso bukkake udon is one of the best things to eat on a hot day. The chilled noodles are springy and perfect, and I love the salty pickled plum with shiso that they top it with. It's light and refreshing while still being satisfying.” —Jessica Koslow, chef of Sqirl
SHOJIN
My two favorites are the spicy “tuna” on crispy rice topped with avocado and tofu. The dynamite roll is a spicy tofu and avocado roll prepared with brown rice served with both spicy mayo and beet sauce. As someone who has partaken in the standard versions for many years, these definitely satisfy any leftover cravings of my former, non-vegan diet.” —Valida Carroll, KCRW radio host, DJ and nightlife maven
HAMA SUSHI
“My favorite restaurant in downtown LA is Hama Sushi. Right in the center of the historic core, it’s an easy in-and-out. It’s kind of like stepping into a masu cup: minimal with quality and purpose. Everything is wooden, clean, and geometric. The place runs so efficiently; there’s no room for error. Its menu basically consists of hand rolls, which are timed to perfection. My go-to is the standard 3-roll that typically consists of the daily special, blue crab, and salmon. I’m obsessed with the little individual sake glass cans, so be sure to order that, too. It’s very small, about 15 people can sit at a time, so be prepared to wait in line!” —Lisa Solberg, artist
BAR AMA
“My favorite DTLA restaurant is chef Josef Centeno’s Bar Ama. They’re the restaurant that offers chef-driven Tex Mex. My must order items are the fideo with octopus, peptides, cotija, and paprika oil; and the seared lingua with potato, avocado, corn tortillas, and tomatillo.” —Shawn Pham, chef and owner of Simbal
KAZUNORI
“My favorite (and a forever staple) is KazuNori on Main and 4th, hidden next to a parking garage and totally discrete. This place is amazing, because it's right by my design studio, fast, efficient, and delicious. It's sushi bar style, so it's really quick, and they serve a set menu of hand rolls. Normally, I'm a sashimi and cut roll gal, but the rolls here are simply to die for. I love the scallop roll and the crab roll, ironically everywhere else they're my least favorite, but here they're amazing! It's amazing sushi for the price. Total gem.” —Maria Korovilas, Designer
"I love KazuNori, the handroll restaurant downtown, brought to you by the SUGARFISH folks. Like most great things, it’s hard to explain what is magical about it. Partly, it’s the simplicity of the menu—they have six to eight handrolls and a couple of sashimi choices. Or maybe it’s the simplicity of the way the space works—it’s small, and there’s this very efficient queue and ordering system that eliminates everything between you and the food. And the end result is that you get this beautiful, tiny bundle of nori that is perfectly toasted and warm with delicious fish inside. Each piece is a gift that has been made just for you. Get the scallop." —Liz Lambert, founder of Bunkhouse
MACCHERONI REPUBLIC
"I am a bit of an outlier on this one, but my favorite restaurant is Maccheroni Republic. It’s a very humble restaurant: all fresh pasta and old school Italian dishes. I love it for its honesty and integrity, and, as a father, for their fondness of my daughter. My favorite dishes are the biggoli de nona, a thick chewy fresh pasta with a deep rich oxtail ragout (it's also my daughter's favorite); and of course the lasagna, a classic so well-represented here with a nicely acidic sauce, bolognese, and soft flowing sheets of fresh pasta.” —Greg Bernhardt, chef of Paley
BADMAASH
SUSHI GEN
WEXLERS
G&B COFFEE
“I actually don't go out to eat very often, because when I'm not at Alma, I enjoy cooking at home with friends. I have a love affair with the coffee shops around town, but G&B Coffee in Grand Central Market feels like the best date spot. The counter seating feels sort of bar-like and the variety of drinks they have to offer is endless. I recommend the black coffee and the turmeric drink served hot or cold." —Ashleigh Parsons, co-owner and creative director of Alma at The Standard
LITTLE SISTER
SONORATOWN
BLACKTOP COFFEE