Los Angeles’s dining scene continues to break new ground, with a steady stream of restaurant openings and reintroductions across the city. The Eater Los Angeles Heatmap, which tracks the most exciting new establishments, has recently added eight new destinations.
Joining the list of highly talked-about spots are Tijuanero by Tijuanazo, the Arepa Stand, Rumi’s Kitchen, Skywalker Grill, Sous Sous, Marée, Zero Fox, and Briciola. Meanwhile, Bad Roman, Sushi Nakazawa, Picala, Alta Adams, Seedy, Abl Hollywood, Jacaranda, and Tiger Tiger have cycled off the map, making way for the latest buzz.
Among the notable new arrivals, B.J. Novak’s Chain project, known for reinterpreting nostalgic fast-food, has found its first long-term residency at Topanga Social within Westfield Topanga. The concept brings together four chefs, each putting their spin on a classic. Calvin Eng offers a Cantonese fish sandwich inspired by the Filet-o-Fish, while Mason Hereford channels Wendy's with a spicy chicken version. Roy Choi taps into mall food court memories with a teriyaki chicken bowl, and Mei Lin reimagines Taco Bell with a mapo wagyu wrap featuring chile crisp queso.
Over on Santa Monica’s Ocean Avenue, the West Side Oyster Club has opened, from partners Greg and Yunnie Morena. The restaurant brings a taste of the Northeast with its rustic design and a menu that includes reasonably priced fish and chips, blackened shrimp tacos, deep-fried oysters, garlic shrimp, and clam chowder in a bread bowl. Diners can also choose between two styles of lobster rolls—chilled New England–style or warm buttered—along with shrimp and oyster po’boys, and shareable seafood platters.
Chef Enrique Olvera’s Casamata hospitality group has introduced San Damián to the Westside, a seafood-focused sibling to its Arts District Damián. Located in the former Venice Atla space, San Damián offers mariscos from chef Chuy Cervantes. The menu features Kumamoto oysters with turnip salsa, clams alongside Persian cucumber and salsa macha, and ceviche made with local rockfish from Ventura County and Santa Barbara sea urchin. Other highlights include a tostada de cangrejo with Dungeness crab and kanpachi al pastor.
After a fire forced its closure in March 2023, the Tasting Kitchen, led by chef Casey Lane, has reopened with a refreshed look and a menu that balances familiar favorites with new dishes cooked over charcoal and fire. Offerings now include skin-on mackerel escabeche from a Josper oven, bucatini all’Amatriciana, and shrimp tagliolini. The kitchen's focus on immediacy means that farmers market finds from the morning can appear on the menu that same evening.
In the Valley, restaurateur Jonah Freedman (of Greekman’s and Freedman’s) has taken over Mistral, a longtime French institution, following the retirement of its previous owner, Henri Abergel. Freedman, with culinary director Josh Migdal, has reopened the restaurant with an updated interior and menu. Guests can expect refreshed bistro classics such as French onion soup topped with Comté grilled cheese, confit duck leg à l’orange, poached branzino with panzanella, and four varieties of steak frites. Sommelier Julia Djaoui curated the wine list, complemented by a full cocktail menu.
Rumi’s Kitchen, a highly regarded Persian restaurant that debuted in Atlanta two decades ago, has made its West Coast premiere at Westfield Century City. For chef Ali Mesghali, who moved from Iran to Los Angeles at age 11, this opening marks a homecoming. The menu features dishes like kibbeh nayyeh made with lamb and bulgur, an herb-rich gormeh sabzi, and duck fesenjoon with pomegranate and walnuts. Kebabs include Chilean sea bass marinated in charred onion and saffron, and a wagyu zabuton shish kebab.
Pizzeria Sei, recognized for its exceptional pizzas, has expanded from its compact Pico-Robertson storefront to a larger Palms location. The original spot will now operate as Sei Pizza Bar, while the new Palms outpost assumes the Pizzeria Sei name, offering a full sit-down dining room and an expanded menu. The Palms location serves three distinct pizza styles: puffy-crusted Neapolitan, fried montanara, and thin and crispy scrocchiarella, a Roman favorite. Starters include supplì with vodka sauce, chicken croquettes, giardiniera, a gem salad, and broccolini with bagna cauda.
Chef Marcus Jernmark, known for the Michelin-starred Lielle, has also introduced Marée, a more casual California-inflected bistro and wine bar situated just above Lielle. Opening on September 9, Marée’s menu is inspired by French cooking and California's seasonal ingredients. The space features clam-shaped pendant lights, wood-cream walls, and a green onyx marble bar. Initial offerings include grilled Cerignola olives, truffled onion soup, sourdough bread, and escargot beignets, inspired by Jernmark's travels to Kyoto.
