You never know where you'll find incredible dining in Los Angeles. Sometimes, it's in a strip mall in a nondescript part of town, sometimes it's in a pop-up in an abandoned warehouse downtown. And then, there are the jaw-dropping experiences that you can only find in an establishment that has the ambience to complement the meal.
Below are a trio of eateries that are a cut above the rest. One is quite literally above all others, another features a regional comfort food that can only be described as "elevated," and the other is located in what is perhaps the summit of culinary L.A. These three restaurants are at the top of every food lover's list of current hot spots.
71 Above
You'll need a reservation and some extra time to ascend to this amazing spot above downtown, nay, above all of L.A. Check in at the base of the U.S. Bank Tower before rocketing up two elevators to the 71st floor
Before you take your seat, stroll around the chic dining room, designed by architectural firm Tag Front. The space features floor-to-ceiling windows, an open kitchen and panoramic view of the entire city and the wasteland beyond (no offense intended, wastelanders). Set your reservation for about 6:30 or 7 p.m. to watch the sun set over the Pacific.
The view from 71 Above - Photo by Gina Hall
The three-course prix-fixe menu features an ample amount of options for any palate, it's not one of those chicken-or-fish deals that is more appropriate for a budget wedding than a night on the town. Chef Vartan Abgaryan (of Cliff's Edge fame) offers up several top-notch seasonal dishes from which to choose.
Nothing will get your taste buds ready faster than a pair of oysters-on-the-half-shell topped with uni, caviar, tarragon and champagne. Wow. For your second course, I highly recommend the burst of flavor that is the agnolotti, topped with corn, black truffle, lime, sheep's milk Ricotta and Parmigiano-Reggiano. Feeling decadent? Consider the foie gras served with terrine, beets, pistachio, Tonka bean and rustic bread.
Oysters topped with uni, caviar, tarragon and champagne - Photo by Gina Hall
The entree course will give you the most trouble because there are so many interesting choices. I opted for the savory young chicken, a breast and thigh with foie gras and black truffle, and asparagus. My date, who can't resist artichokes, went the vegetarian route with a quartered artichoke served with fennel and gnudi (Ricotta dumplings).
Dessert isn't included in the prix fixe, but when you're 71 stories above Los Angeles, calories don't seem to matter that much. Pastry Chef Gregory Baumgartner offers four enticing choices, but since I can't say no to chocolate, I can easily suggest the Crémeux served with burnt yogurt sorbet. The suggested pairing with the Madeira should actually be mandatory.
Norah
Want to impress a hardcore foodie? Norah. This is a meal they'll talk about for months. The West Hollywood hotspot is currently serving one of the best brunches in the city. In any city, really.
The open dining room designed by Thomas Schoos, features plenty of wood, natural and Edison-bulb lighting, and even a couple of small trees among the tables. The marble bar is a great spot to grab a casual bite. If you're feeling social, take a spot at one of the long communal tables. Of course, there are plenty of two-, four- and six-top tables for a more intimate affair.
The brunch cocktails are unique and refreshing. I recommend starting with the Morning Spritzer -- a combination of Aperol, Vermouth Bianco, aromatic wine, peach, lemon and sparkling wine.
Tomatos fresh from the farmers market at Norah - Photo by Gina Hall
Chef Mike Williams' cuisine has been described as rustic American or what many of us would simply call "Southern." You could even call it Southern Comfort, but that's something else -- something more likely to cause a hangover than cure one. Start with the cast-iron cornbread, which I have to admit is some of the best cornbread I've ever had (and I'm from corn-fed Indiana). It's served with a rosemary honey butter, which is so delicious that you have to actively refrain from swirling your finger around the dish to get one final taste.
Norah's cornbread - Photo by Gina Hall
From there, move on to one or two of the more robust offerings. The breakfast sandwhich is a classic -- a fried egg with delicious housemade sausage, cheddar and maple glaze. Looking for something more substantial? Go with the fried chicken sandwich, which looks deceptively simple, but is bursting with flavor. The thing that makes it go zing? Artisanal pickles.
Want a dish that's out of the ordinary? Try the duck confit hash, which could be the fanciest way on a Sunday morning to cure the consequences of a foggy Saturday night. The juicy duck, Yukon Gold potatoes and roasted vegetables combine nicely with the juicy yolk of a poached egg. Williams adds just the right amount of heat to the dish with chili sauce.
Georgie
Whether taking a meeting or wowing an out-of-town guest, Georgie, located at the Montage in the heart of Beverly Hills, epitomizes the modern-day power lunch. John and Christine Gachot of Gachot Studios designed the space, which many will fondly remember as the home of Scarpetta.
Take a table in the modern upscale indoor dining room or on the bustling see-and-be-seen patio, where the air is filled with kisses and talk of movie deals.
Geoffrey Zakarian, who you've likely seen on Chopped and Next Food Network Star, oversees the modern American menu, which has something for just about every appetite. Start by sharing a cheese board with your companion, featuring both hard and soft cheeses with seasonal accompaniments.
Even a casual bite offers a glimpse of the exotic. Get the sensational squash soup, which includes a bite of a Dungeness crab-stuffed zucchini blossom topped with cilantro yogurt and Fresno chili. Move on to the savory short rib ravioli served with Hen-of-the-wood mushrooms.
The lobster roll at Georgie - Photo by Gina Hall
Looking for something more indulgent? Don't miss the warm Beverly Hills Lobster Roll, featuring 1.25 pounds of the crustacean. Yes, you read that right, it's a good-size lobster served as simply as can be, in a roll with butter and a shred of Bibb lettuce. The lobster, after all, is the star of the show and deserves the limelight...with a squeeze of lemon, of course.