Step through the arbored archway upon arrival at Somni’s new West Hollywood locale; PHOTO BY WONHO FRANK LEE
If you find yourself frequently sipping sake at OTOTO or craving izakaya at Tsubaki, then Camélia should be next in your dining rotation. Co-owners and culinary couple Courtney Kaplan and Charles Namba introduced their French-Japanese bistro to the Arts District last year, captivating L.A.’s foodie community with dishes like red wine-braised beef cheek and decadent Dungeness crab. Drawing on Namba’s rich background in classical French cuisine (Chanterelle, Bouchon) and his expertise in Japanese cooking, Camélia seamlessly blends the two regions in each dish. Complementing this is Kaplan’s background, shaped by her time at a sake bar and working with a sommelier in Paris, which resulted in both a thoughtfully curated sake and wine list for guests to choose from. Prefer cocktails? Bar lead Kevin Nguyen (Death & Co) will shake up something that harmonizes the flavors and techniques of Japanese and French mixology. As you settle into the inviting, red oak and marble-clad space, prepare to journey effortlessly between Tokyo and Paris, all without leaving your seat. –BY HANNAH GEORGE
Koji roasted chicken is just one of the French-Japanese fusion dishes at Camélia; PHOTO COURTESY OF BRAND
While Angelenos were sad to see Somni’s Beverly Hills location shutter its doors in 2020, the community will be pleased to hear that chef Aitor Zabala has resurrected the cult favorite tasting menu destination. With a beautifully designed new space on Nemo St. in West Hollywood—featuring a fountain by sculptor Eduardo Chillida, Escofet’s Panot Gaudí floor tiles, wood finishes and sleek stone—the new restaurant offers two experiences: the communal chef ’s counter experience and the private cellar. Whichever your party decides on, know the evening will start with light bites on the patio (weather permitting) and lead into a multicourse menu brought to life by chef Aitor’s devoted culinary team, including new chef de cuisine Ismael Parra. “I like to play with textures, flavor and plating,” says Zabala. “But in the end, we keep the flavors recognizable so that it gives people comfort in some familiarity.” While the dishes aren’t publicly listed, we heard word about parmesan “feathers,” Mejillones in escabeche emulsion and piña colada for dessert. –HG
Somni chef Aitor Zabala creates unique dishes with familiar qualities, like this picturesque piña colada dessert; PHOTO BY WYATT NAOKI CONLON
Fans of Southeast Asian cuisine will delight in the latest restaurant from Last Word Hospitality (Found Oyster, Barra Santos, Queen St. and more) and chef Johnny Lee, founder of the beloved Pearl River Deli. Nestled in a former brassiere factory on Beverly Blvd., the 40-seat hot spot offers dishes like ayam berempah (Malaysian-style fried chicken wings with sweet chili sauce), satay skewers and char kway teow (stir-fried rice noodles, Chinese sausage and shrimp). Inspired by Penang’s bustling cafes, the space features eclectic decor, a stainless-steel bar and chef Lee’s travel photography. Paired with ice-cold beers, sake, wines from around the world and more, a meal at this new Historic Filipinotown spot will quickly become a neighborhood favorite for Angelenos near and far. –BY LAURA ECKSTEIN JONES
A variety of dishes from Rasarumah, the new restaurant from Last Word Hospitality and chef Johnny Lee; PHOTO BY JOHNNY LEE
As one of the most highly anticipated restaurant openings of late, Stella West Hollywood has been a hot ticket dinner reservation, drawing Angelenos in the mood for authentic Italian cuisine in a buzzy, beautifully designed space. Now, chef Rob Gentile and restaurateur Janet Zuccarini’s go-to is open for brunch. Don’t expect a typical American breakfast: chef Gentile’s menu includes expertly prepared dishes like soft pulled farms eggs with zucchini flower scarpaccia and ricotta, crispy pan-roasted spaghetti in a spicy tomato sauce with pecorino and egg yolk, and “Nonna Amelia’s Crespelle,” pancakes with cannoli cream and grappa maple syrup, inspired by his grandmother’s recipe. Though it may seem unnecessary, try the pagnotta bread basket served with fresh Pomodoro sauce—and thank us later. –LEJ
Try the panettone from Stella West Hollywood’s new brunch menu; PHOTO COURTESY OF PERIDOT
First introduced during the pandemic as a pop-up at Michelin-starred Maude for to-go orders of pies, pastries and sandwiches, The Pie Room is now here for good. “We say we have the best-dressed pies in town but we’re baking many delicious things,” says Chef Curtis Stone. “The sandwiches are a real hit during lunch hours, and the space transforms into a cozy, European-style wine bar at night.” Look out for chef Serkan Çetinarslan’s daily specials, like loup de mer and roasted chicken and charcuterie boards from Gwen. Stone likes to think of a pie as a warm hug, which is evident whether you order something sweet or savory. “With fond memories of my mum making them, I gravitate to the sausage rolls,” he shares. “They are an Aussie favorite and must be eaten with tomato sauce, or what you call ketchup. For me, they’re a taste of nostalgia.”–BY HALEY BOSSELMAN
The Pie Room by chef Curtis Stone is now open in the former Maude space; PHOTO BY ANDREA D’AGOSTO
Photography by: WONHO FRANK LEE
