Silver Lake’s latest restaurant occupies the former chapel of a 1931 church, now home to the 25-room Hotel Lucile. Beneath the original stained glass, executive chef Patrick Costa looks to two very different Souths for Sous Sous, drawing from French Mediterranean cooking and the food of the American South while making good use of California produce. Oysters arrive dusted with Espelette alongside a farmers market mignonette, while polenta-crusted blackened rainbow trout is finished with white wine and chile oils. The dish to order with company is Costa’s bouillabaisse for two, with clams, mussels, shrimp, and seasonal fish swimming in saffron broth and toast and aioli on the side. The bar takes its playful cues from New Orleans: A Sazerac gets a hit of toasted coconut, and chicory finds its way into an espresso martini.
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The Best Restaurant Openings in Los Angeles – September 2026
September’s openings are full of familiar names doing something slightly different. Marcus Jernmark has opened a casual bistro upstairs from Lielle, Rumi’s Kitchen has finally made its way west, and the former 88 Club has already been reborn with a new chef and a much broader menu. Elsewhere, The Brothers Sushi has landed in Beverly Hills, Chain has moved into the mall, and one of the month’s more unusual dining rooms has taken over the former chapel of a 1931 Silver Lake church. Add in a bakery devoted to whole grains and chocolate and a restaurant perched atop George Lucas’s new museum, and there’s a lot to catch up on. These are the Los Angeles openings worth knowing this month.
Marée
Marée is Marcus Jernmark’s more casual follow-up to Lielle: a Parisian bistro shaped by California produce and seasonality. Located just upstairs from Lielle, the 70-seat restaurant and wine bar is made for lingering over a glass of wine and sharing a table with friends. Menu highlights include airy escargot beignets with snail butter, Caledonian blue prawn cocktail, mussels gratin, and a very good house-made veal sausage incorporating sweetbreads and other offal, served with lentils du Puy and jus. The mixed grill pairs an assortment of meats with beurre de café sauce, while Jernmark’s hamburger au poivre combines dry-aged beef, mushrooms, crispy onions, and plenty of four-peppercorn sauce. Finish with the chocolate mousse and caramelized hazelnuts. Like Lielle downstairs, the cooking is precise without feeling overly precious. It’s the kind of restaurant you could easily find yourself returning to a few nights later.
Chain Topanga
Co-founded by B.J. Novak, Nicholas Kraft, and chef Timothy Hollingsworth, Chain has taken its particular brand of fast-food nostalgia to Westfield Topanga for a six-month residency. The residency brings together four guest chefs, each revisiting the kind of food synonymous with an afternoon spent at the mall. Mei Lin turns the Crunchwrap into a Mapo Wagyu Cruncho Perfecto with mapo-spiced beef, chile crisp queso, and wonton crunch, while Roy Choi reimagines the teriyaki bowl with charred chicken glazed in Kogi’s sweet garlic teriyaki sauce. New Orleans chef Mason Hereford takes on the spicy chicken sandwich with Louisiana habanero sauce, and Calvin Eng makes a Cantonese-spiced cod-and-shrimp fishwich with scallion tartar sauce and American cheese. For dessert, Chain Snacks raids the cereal aisle for Cinnamon Toast Crunch tiramisu and Reese’s Puffs churros. The residency runs through February 2027.
Tiger Tiger
After a brief run as Mei Lin’s 88 Club, the Beverly Hills dining room reopened in late August with a new name, chef, and decidedly different approach. Original partner Francis Miranda now runs Tiger Tiger, handing the kitchen to Taiwan-born chef Michael Chih, a veteran of Chinese restaurant kitchens for more than five decades who most recently worked at Alhambra’s Jiang Nan Spring. The menu is broader and more casual than its predecessor’s, moving between regional Chinese cooking and Chinese American favorites. There’s black pepper filet mignon, salt-and-pepper shrimp, and mapo tofu alongside crab rangoon and General Tso’s chicken. Chih’s sweet-and-sour pork is worth a spot on the table, as is a whole Sichuan fish. The room remains largely intact from its 88 Club days, though new art and an abundance of tiger motifs make its new identity difficult to miss.
The Brothers Sushi Beverly Hills
The Brothers Sushi has made its way from the Valley to Beverly Hills, opening its fourth LA location with Moriyuki “Mori” Kanamaru leading the kitchen. An alum of Asanebo and Jinpachi, Kanamaru spent the past four years running the group’s Santa Monica restaurant before taking over the new Beverly Drive outpost. Dry-aged fish remains a calling card, with bluefin tuna, Ora King salmon, kanpachi, and hamachi among the fish that spend time in the restaurant’s aging cabinets before hitting the sushi bar. Beverly Hills also gets a few dishes of its own, including chutoro seared over straw using the warayaki technique, an A5 Wagyu teriyaki slider, and an A5 Wagyu sando. Diners can hand things over to Kanamaru for the seasonal omakase or order à la carte, making this a little more flexible than the tasting-menu-only sushi counters that have proliferated around the city.
Rumi's Kitchen Century City
Rumi’s Kitchen has come full circle with its first West Coast location. Chef Ali Mesghali moved from Esfahan to Los Angeles at 11 and began cooking in Persian restaurants around the city before heading east and opening Rumi’s in Atlanta in 2006. At the restaurant’s sixth location in Century City, the menu balances Persian staples with a handful of dishes created specifically for LA. There’s kashk badenjoon with fried eggplant, kashk, mint, and crispy onion; lamb ribs glazed in grape molasses; and ghormeh sabzi served with crispy potato tahdig. The charcoal oven handles larger plates, including red snapper with hazelnut and pepita dukkah and a three-bone short rib glazed with pomegranate molasses. Cocktails incorporate saffron, black lime, and Persian tea, best enjoyed on the rooftop patio among satsuma orange and pomegranate trees.
Skywalker Grill
Perched on the fifth floor of the newly opened Lucas Museum of Narrative Art, Skywalker Grill takes its name more literally than you might expect. Beef from the filmmaker’s Skywalker Ranch in Marin County makes its way south for a Wagyu burger piled with grilled onions and aged cheddar on brioche, as well as a rich Wagyu Bolognese. Elsewhere, the menu has fun with American comfort food: lobster corn dogs come with tarragon mustard and spicy ketchup, mozzarella sticks get basil pesto and hot honey, and chicken tenders can be ordered with caviar ranch. The chicken-and-mushroom crêpe is more personal, inspired by a Bay Area restaurant Lucas and his daughter frequented. Designed by Rockwell Group, the curving dining room is lined in cherry wood and sits above Exposition Park with views stretching across Los Angeles. Better still, you don’t need a museum ticket to eat here, and the restaurant stays open after the galleries close.
Petitpain et Chocolat
Clémence de Lutz’s perpetually busy Petitgrain Boulangerie has a new, pint-size sibling eight blocks away. At Petitpain et Chocolat, a walk-up window dispenses naturally leavened bread, whole-grain pastries, and chocolate. The concise pastry selection includes a 100 percent whole-grain croissant, spelt shortbread, farmers market fruit bostock, and a twice-baked almond-and-honey croissant inspired by a dessert from de Lutz’s grandmother. Chocolatier Ruth Kennison oversees the bean-to-bar program, processing cacao on-site for the shop’s house-made chocolate. The best meeting point between bread and chocolate is toasted milk bread with olive oil, house-made chocolate, and sea salt, a version of the after-school snack de Lutz ate growing up in France.
