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New York Restaurants and Bars Arrive in Los Angeles

New York Restaurants and Bars Arrive in Los Angeles

Superstar chefs and mixology maestros are setting up shop in L.A., adding to the excitement in an already-thriving culinary scene

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Posted 5 years agoby John Godfrey

Cindy Adams, the famed New York City gossip columnist, always ended her articles with the same cheeky tagline: "Only in New York, kids, only in New York."

Turns out she was wrong. 

A steady stream of New York-based restaurateurs are bringing their brands to L.A.—including visionaries Danny Meyer, Daniel Humm, David Chang, and April Bloomfield. 

Or, as the folks at Discover Los Angeles put it: "New York restaurants and bars are in a Los Angeles state of mind these days, with numerous Michelin-starred and James Beard Award winning chefs from the Big Apple opening locations in the City of Angels. And there's more on the way, with Milk Bar opening soon on Melrose, Five Leaves in East Hollywood, and award-winning cocktail bar, Employees Only in West Hollywood."

These NYC-to-L.A. establishments are situated along a corridor that extends from Santa Monica (Catch, pictured above) to Chinatown, where the innovative Chang has set up shop. "Opened in January 2018, Majordomo is the first L.A. restaurant from David Chang of Momofuku fame," Discover Los Angeles points out. "Housed in a converted warehouse on the edge of Chinatown, the stunning restaurant features artwork by David Choe at the bar, Korean earthenware by Adam Field on display, and large pieces by James Jean in the private dining room. Grouped into seven sections, the menu (which changes daily per the Majordomo website) starts with bing breads and accompaniments like spicy lamb, sardines, eggs & smoked roe, Benton’s Reserve Ham, smoked pork neck & fried eggs, and cave-aged butter with white sturgeon caviar."

The buzz is also building around Bloomfield's The Hearth and the Hound, which earned a rave from Los Angeles Times Food Critic Jonathan Gold: "April Bloomfield is a wonderful chef," Gold writes, adding that she "is a force in American cooking at the moment, and her aesthetic of powerful small-plates cooking, simple yet so full-flavored that it often borders on the transgressive, has spread to restaurants all over the world."

Get all of the delicious details on these East Coast transplants right here.

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