Owner-chef Suzanne Goin is known as much for her informal, family-friendly Sunday suppers as for her thoughtful, complex layering of flavors—scallops share a stage with kabocha squash, bacon, golden raisins, and Pedro Ximenez sherry, while Brussels sprouts are given a makeover thanks to burrata, broccoli puree, and bagna cauda bread crumbs. The combination of style, warmth, and culinary talent makes this one of Los Angeles’s most treasured new classics.

Specialties: Braised beef short ribs; slow-roasted lamb; crispy pork belly.

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