Formerly silent-film star Harold Lloyd's carriage house, this brick building has morphed into a chic restaurant that has elevated chef Suzanne Goin to national prominence. In her veggie-intense contemporary American cooking, she uses finesse to balance tradition and invention. Consider starting with the chickpea soup with pasta, kale, and pecorino cheese, then moving on to the fish with black rice and curried cauliflower. Finish with the orange blossom panna cotta with candied tangerines, dates, and pistachio brittle.
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