5 Must-Try Restaurants During DineLA 2013

DineLA may be kicking off just as New York Restaurant Week comes to an end, but that doesn’t mean the West Coast doesn’t have the culinary chops to impress foodies and non-foodies alike. Now in its fifth year, the 12-day dining event, which runs until Feb. 1, features prix-fixe lunch and dinner menus for some of the finest dining establishments throughout the city, from Michelin-starred hotspots to popular marquee posts. And while sifting through the list of the more than 250 participating restaurants can be quite daunting, we’ve narrowed down the choices to the top five places not to be missed. Bon appetit!

CHAYA Brasserie

110 Navy St.

8741 Alden Dr.

525 S. Flower St.

www.thechaya.com

Chef Shigefumi Tachibe is rumored to be the first to serve tuna tartare anywhere, so you know this game-changing spot is not to be overlooked. With locations in Beverly Hills, Downtown and Venice, this pan-Asian favorite is offering White Tiger Shrimp Risotto, Crispy Colorado River White Fish and other three-course creations full of Far East flavors.

Lucques

8474 Melrose Ave.

www.lucques.com

There’s a reason why the Screen Actors Guild Awards chose Lucques’ chef and owner Suzanne Goin to cater its 19th annual ceremony this Sunday. James Beard Award-winning Goin takes California-Mediterranean cuisine to an utmost level with such dineLA cuisine such as liberty duck confit, pancetta-wrapped market fish and bittersweet chocolate torta.

Gordon Ramsay at the London West Hollywood

1020 N. San Vicente Blvd.

www.thelondonwesthollywood.com

“MasterChef” contestants may say it’s a little hard to handle the heat in Gordon Ramsay’s kitchen, but don’t let that stop you from making an exception during dineLA week at this Michelin-starred chef’s Weho post. Make dinner reservations to try his veal loin and chicken fried sweetbreads, tai snapper and English sticky toffee pudding.

Red O

8155 Melrose Ave.

www.redorestaurant.com

DineLA wouldn’t be complete without a trip to the south of the border, so don’t forget to make a pitstop at this modern Mexican hotspot, which recently just launched a brunch menu. Chef and restaurateur Rick Bayless cooks up wood-grilled Mazatian blue shrimp, suckling pig that’s slow-cooked in banana leaves, fresh churros and a creamy goat cheese cheesecake.

Petrossian Paris Restaurant & Boutique

321 N. Robertson Blvd.

www.petrossian.com

Casually elegant and charming, this upscale French bistro has lined up a selection of Parisian favorites artfully prepared by chef Giselle Wellman. Expect the finest caviar as a main ingredient in most entrees, such as the Egg Royale with vodka whipped cream, Croque Madame and vanilla panna cotta with espresso caviar.

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