Los Angeles’s restaurant scene continues its relentless expansion, a testament to its enduring appetite even as operators grapple with a remarkable run of challenges. From the lingering effects of the 2020 coronavirus pandemic and the 2023 Hollywood labor strikes to the 2025 Palisades and Eaton fires, and broader global supply chain slowdowns, opening a new spot here is clearly not for the faint of heart. Yet, the doors keep swinging open across the Southland, bringing everything from reinvented fast food to classic Persian fare and new takes on Korean fried chicken.
Among the notable debuts is B.J. Novak’s Chain, a concept described as a former pop-up turned lifestyle brand that focuses on reinterpreting nostalgic fast-food and chain restaurant dishes. Chain has opened its first long-term residency at Topanga Social inside Westfield Topanga, featuring an intriguing lineup of chefs. Calvin Eng is serving a Cantonese fish sandwich inspired by the Filet-o-Fish, while Mason Hereford takes cues from Wendy’s for a spicy chicken version. Roy Choi channels mall food court nostalgia with a teriyaki chicken bowl, and Mei Lin offers a mapo wagyu wrap with chile crisp queso, inspired by Taco Bell.
Meanwhile, K Bakery has reopened its doors at Palisades Village after the Palisades Fire led to the closure of its Highlands Plaza location. Owner Kim Kedeshian offers a range of baked goods, including chocolate chip-dotted scones, sourdough bread, croissants, and frosted cinnamon buns, alongside savory options like chicken pot pie and soups. The bakery joins Alphabet Bar and Grill and the forthcoming Spacca Tutto at Palisades Village.
Los Angeles Thai favorite Sticky Rice has unveiled its long-anticipated Venice location, situated just blocks from the beach on Rose Avenue. The new outpost features the same menu as its other locations, including panang curry fries, khao soi, pad see ew, and tom yum noodle soup. For now, the Venice spot operates for takeout only, with limited hours from 5 p.m. to 10 p.m., Tuesday through Sunday.
In Mar Vista, the former pop-up The Arepa Stand has established its first brick-and-mortar along Venice Boulevard. The menu offers arepas stuffed with various fillings, such as cheese; braised beef with black bean puree, fried plantains, cotija cheese, and cilantro; fried egg with avocado, queso de mano, and plantains; and shredded chicken with pickled red onions and avocado sauce. The Arepa Stand currently serves from 8 a.m. to 4 p.m., covering breakfast through late lunch.
At Westfield Century City, Rumi’s Kitchen has made its West Coast debut, two decades after chef Ali Mesghali first opened the influential Persian restaurant in Atlanta. For Mesghali, who moved from Esfahan, Iran, to Los Angeles at 11 years old, this opening marks a full-circle moment. The menu includes dishes like kibbeh nayyeh made with lamb and bulgur, an herb-heavy gormeh sabzi, and duck fesenjoon with pomegranate and walnuts. Kebabs feature Chilean sea bass marinated in charred onion and saffron, a wagyu zabuton shish kebab, and lamb kebab served over lentil and raisin basmati rice.
Beverly Hills has seen a shift at 88 Club, which has reopened as Tiger Tiger under the leadership of Francis Miranda, one of the original opening partners. This follows Top Chef winner Mei Lin stepping away from 88 Club and Szechuan fried chicken joint Daybird in April 2026, less than a year after 88 Club’s initial operation. Tiger Tiger aims for a more expansive menu covering a range of Chinese regional influences at a more affordable price point. Chef Michael Chih, with over 51 years of experience, is serving dishes such as crispy black pepper filet mignon, crab rangoons, glazed General Tso’s chicken, and a Szechuan whole fish.
The Brothers Sushi has expanded its footprint with a new location in Beverly Hills, adding to its thriving presence that started with a Woodland Hills spot and now includes Santa Monica and Culver City. Diners can order à la carte or opt for a $160 omakase experience crafted by chef Moriyuki “Mori” Kanamaru, featuring inventive nigiri variations and seasonal ingredients sourced from local farmers markets.
Chef Marcus Jernmark, known for the Michelin-starred Lielle, has launched Marée, a more casual California-inflected bistro and wine bar, located just above Lielle. Opened on September 9, Marée’s menu is rooted in French cooking with an emphasis on California’s seasonality. The space features clam-shaped pendant lights, wood cream-colored walls, and a green onyx marble bar. Starters include grilled Cerignola olives, truffled onion soup, and escargot beignets, inspired by a trip Jernmark took to Kyoto. Pasta options range from spaghetti vongole to ricotta ravioli and tagliatelle, while larger dishes feature bouillabaisse, veal sausage, and a hamburger served with a four-peppercorn au poivre sauce, limited to 30 orders a day.
Koreatown is home to several new additions, including Gamaro Fried Chicken, which offers a versatile menu of fried chicken rice bowls, double or triple fried chicken flights, kimchi or vegetable fried rice, and stacked sandwiches. Sides like japchae and macaroni and cheese complement glazing sauces such as hot chile, Mexican truffle, and classic soy garlic. Nearby, Makkee Dessert has expanded to Koreatown’s Sixth Street, bringing its milk teas, shaved ice, and tapioca treats. Popular items include the Tapioca Deluxe, with red beans, taro balls, and tapioca pearls in milk, and milk shaved ice topped with black sticky rice and mango. Makkee also operates locations in Rowland Heights and Mountain View.
Finally, the long-awaited Lucas Museum of Narrative Art in Exposition Park, which saw nearly 17 years of development and eight years of construction, opened its doors in September, along with its rooftop restaurant, Skywalker Grill. The grill offers a modern American menu, utilizing ingredients sourced from Star Wars director George Lucas’s Skywalker Ranch for dishes like a wagyu burger and wagyu Bolognese. Other menu items include mozzarella sticks with basil pesto and hot honey, and lobster corn dogs served with tarragon.
