Chef Dani García’s Favorite Los Angeles Restaurants

Michelin-worthy restaurant on and off the plate. Unparalleled technique and elegance lead to very personal cuisine by Chef Josiah Citrin. One of his most famous creations is the egg caviar. It’s delicate, deep, and speaks softly to you.

A Venice classic. Chef Evan Funke crafts handmade pasta with incredible sensitivity. My all-time favorite dish is the Cacio e Pepe—true simplicity turned into art.

Kato is all about bread, butter, technique, and flavor. It’s a modern classic located in the heart of Downtown LA’s Arts District. The kimchi rice with egg is irresistible.

Bavel is the Middle East reinterpreted with attitude. It’s fun, modern, and lively. The smoked lamb dish is a home run that manages to be deep and delicate at the same time.

This is a new contemporary French restaurant by chef Dominique Crenn. It’s very refined and elegant. The beef tartare with egg yolk jam and the abalone granville were both exquisite.