Because every Angeleno loves to eat, even if he has to valet, we bring you Table Stakes: a series that answers man’s eternally recurring question (“Uh, what’s new?”), and recurs once every lunar cycle or so. Bon appétit.
You’re here for: Lunch or a quick dinner.
You’re dining on: Your favorites from Chef Avila’s famed taco truck. The sweet potato taco is among their most unique, with the soft sweetness of potato funkified by feta with an added crunch from the fried corn. Like the truck, the menu will change, and there’s news that it’ll expand, too.
Bar Caló (2 images)
You’re here for: Drinks and bar bites. This is a solid first date spot.
You’re dining on: A bluntly spiced chicken that’s fall-off-the-bone succulent, chased with a Don Negroni, which is a mezcal version of the classic cocktail.
6th & La Brea (2 images)
6th & La Brea
You’re here for: A gastropub that won’t leave you stuck to the couch afterward.
You’re dining on: Chef Jihee Kim (who’s worked with Rustic Canyon and Michael Mina) does a mean Korean-style fried chicken, and if you’re a plant-based eater, she can fill her betel leaf rolls with Impossible meat. The brewery component isn’t fully live yet, but it’s brought to you from the Artisanal Brewers Collective.
Images: 6th & La Brea
The Joint Eatery
You’re here for: A quick seafood fix, or to grab some fish to grill at home.
You’re dining on: The smoked salmon breakfast roll is buttery thanks to the brioche and includes a health dose of eggs. The spot is helmed by Boba Truck founder Liwei Liao, who grew up in the sushi world, and his expertise delivers high-quality fish and shellfish. He is also a coffee nut, so consider this for a new breakfast spot as well.
Chateau Hanare (2 images)
You’re here for: A quiet date night in a restaurant hidden in a bungalow at the Chateau Marmont.
You’re dining on: Most likely, the kaiseki menu. Kaiseki is different from omakase in that it’s more of a set menu, whereas the latter is where you say, “I trust you chef, send whatever.” Kaiseki is also more traditional, and leans on precision in both flavor and knife techniques. You can also order straight from the menu (or go vegan), and in either case, you’ll be happy about the black cod.