A selection of a la carte items recently featured on Auburn's bar menu
The Table Sit at a two-top on the patio facing the kitchen. It’s fun to watch the magic happen, and you'll get a preview of dishes en route to the dining room.
No. 1 on Menu It's all incredible, but we can't stop thinking about the freshly baked boules with avocado butter.
Why We Like It The format is very unique. Diners can select four, six or nine courses from a menu of 12 seasonal items. You can truly choose your own adventure.
What The Chef Likes The chef hails from République and has an incredible pedigree. He’s focused on any and all things seasonal and fresh.
Why Foodies Like It It’s wonderful to see the former Hatfield’s space get a fine dining restaurant fitting of its history. Hancock Park
From top: Nightshade's #718 cocktail with rum, Fernet, roasted strawberry, ginger, Byrrh and lime; Bavel's sleek bar; Firehouse's smoked trout tartine.
The Table For a fab dining room view, book the corner table near the window.
The beverage Mei Wine—a juicy cooler that’s a combo of Southeast Asian tropical fruit flavors and riesling—balances out spicier dishes.
No. 1 on Menu Don’t miss the sweet scallops served in a housemade coconut vinaigrette with crispy ginger.
Why We Like It We’ve been waiting for Mei Lin to open since her Top Chef win, and the restaurant really delivers on bold and balanced Pan-Asian flavors.
What The Chef Likes The shareable large-format roast duck. It sells out quickly, so place an order when booking.
Why Foodies Like It With dishes like mapo tofu lasagna, it’s the perfect example of buzzworthy Insta-food with actual flavor. DTLA
The Table Snag a seat at the stunning bar around golden hour, where you can watch the restaurant come to life over the course of dinner service.
The cocktail Try the Catalina, made with amaro, sumac, sloe gin, violette, lime, cucumber soda and flowers.
What to Wear That caftan you bought in the Moroccan medina will play perfectly well on the patio this summer.
No. 1 on Menu How about the top three? Go with creamy duck ’nduja hummus, flaky malawach flatbread and the oyster mushroom kebab.
Why We Like It It’s the perfect melding of Middle Eastern flavors, presented in a luxuriously breezy, botanical setting.
What The Chef Likes His wife Genevieve’s desserts, like the cardamom apple prune cake. DTLA
The Table Go for a seat on the greenhouse-style patio.
The Cocktail Order something seasonal like the Smoke and Strawberries, made with shrub, Ancho Reyes and mezcal.
No. 1 on Menu The burger with smoked onions and cheddar is bound to be on the city’s “best of” lists this year.
Why We Like It The Arts District resto-hotel from Dustin Lancaster and Sally Breer is serving an area that, until now, has been lacking chic accommodations.
What The Chef Likes The Japanese sweet potato confit with olive oil and garlic, served with tangy yogurt with orange and black pepper, charred salsa verde and crunchy pine nuts.
Why Foodies Like It From Oriel to L&E Oyster Bar, all of Lancaster’s creations are hits, and this is no exception. DTLA
From top: Hotel Figueroa’s poolside restaurant, Veranda; Alta Adams’ Lunchbox cocktail is made with butter-washed bourbon, peanuts, Aperol, huckleberry picpoul and ruby port; Hippo’s barbecued quail wrapped in pancetta, treviso, honey and sage.
5. Hotel Figueroa
The Cocktail A masterfully crafted Gintonico from Bar Figueroa. Bartenders swizzle tea steepers filled with dry ice around the goblet, infusing the cocktail with botanical aromatics.
No. 1 on Menu Head to Breva restaurant for the fried chicken on Catalan greens, served with potato salad studded with jamon iberico and jalapeño.
Why We Like It It’s exciting to see an old-school property like The Fig finally get the revamp it deserves.
What The Chef Likes Nailing hotel restaurants, apparently. He’s also responsible for Viale de Romani at the La Peer Hotel in West Hollywood.
Why Foodies Like It Between Breva, Rick’s bar, Veranda and Bar Figueroa, you can do a self-contained crawl within the property. DTLA
6. Alta Adams
The Table Relax on the light-strung, greenery-filled patio outside.
The Cocktail The Lunchbox cocktail. It’s basically a liquid PB&J made with butter-washed bourbon, peanuts, Aperol, huckleberry picpoul and ruby port.
No. 1 on Menu The vegan collard greens will blow your mind. House-smoked oil replaces the need for ham hock in the classic Southern dish.
Why We Like It It’s a welcome addition to the West Adams neighborhood that doesn’t feel out of place.
What The Chef Likes The fall-off-the-bone oxtail will not disappoint.
Why Foodies Like It It’s a soulful restaurant done in collaboration with Alta Group, which made a legitimate effort to be both thoughtful and inclusive with their first L.A. restaurant.
The Table For dinner and a show, opt for one of the tables facing the kitchen. If there’s a wait, check out the complex’s well-stocked wine shop.
The Bottle While there are Californian and European options on offer, industry vet David Rossoff recommends wines from the island regions, from the Canaries to the Azores.
No. 1 on Menu Seeing as Matt Molina is an Osteria Mozza vet, you’ve got to order pasta, specifically the cappellacci.
Why We Like It Hippo is the unfussy Californian Italian restaurant we all wish we had in our backyard.
Why Foodies Like It The entire complex is a foodie’s dream. The development also offers Triple Beam Pizza, Go Get Em Tiger and Highland Park Wine. Highland Park
From top: A sweet potato pancake with umeboshi creme fraiche, Fresno chile and bacon lardons at Fiona; Otoño’s seasonal paella dish; the Manufactory LA offers a bevy of dining options, from fast-casual to a posh supper club.
The Bottle Order a natural wine, such as Bichi from the Tecate region.
No. 1 on Menu The Vietnamese beef stew, or bo khom, served with impeccably executed baked baguettes. The rich and flavorful stew is often enjoyed as breakfast in Vietnam.
Why We Like It Beyond the mouthwatering menu items, the feminine interiors boast soft touches like hexagonal penny tiles, muted mint-colored surfaces and marble countertops from Walker Zanger.
What The Chef Likes Nicole Rucker is all about chef Shawn Pham’s Vietnamese-style dishes, like the rice noodle salad.
Why Foodies Like It Rucker is known for her award-winning pies, so savory offerings are new territory for her. Fairfax District
The Table For quality people-watching, grab a two-top overlooking the bar.
The Drink Stick with the Spanish options: a porrón of albariño, an order of sherry or vermouth on the rocks.
No. 1 on Menu Don’t miss out on chef Teresa Montaño’s housecured seafood conservas, which are wonderful atop classic Catalan pan con tomate.
Why We Like It Montaño had been missing since the closure of Ración in Pasadena, and it’s great to see her thriving in a neighborhood on the rise.
What The Chef Likes Topping one of her perfectly prepared paellas with a hearty helping of Santa Barbara sea urchin.
Why Foodies Like It It’s the casual Catalan tapas bar that L.A. has been lacking for so long. Highland Park
10. The Manufactory LA
The Table Score a seat on the patio at the dinnertime-only Alameda Supper Club, where you’ll find Chris Bianco’s pasta-centric menu. Or opt for a more casual meal at Tartine Bianco—try a communal table for a more social affair.
The Bottle You can't go wrong. Sommelier Taylor Parsons is known to bring in bottles from his own collection.
No. 1 on Menu Chicken liver served on Tartine’s iconic bread dotted with kumquat and slivers of blood orange..
Why We Like It The massive 40,000-square-foot space includes a bakery, market, two restaurants, a coffee roastery and a coffee lab.
Why Foodies Like It Now that it’s finally here, ROW DTLA seems more complete. The complex is a food crawl in and of itself.
Photography by: auburn photo by Nicole Franzen | bavel photo by dylan + jeni | firehouse photo by ren fuller | nightshade photo by wonho frank lee | alta adams photo by Andrea D’Agosto; hippo photo by jakob layman | hotel figueroa photo by jakob layman | fiona photo by alan gastelum | Otoño photo by wonho frank lee | the manufactory la photo by jakob layman