BADMAASH Venice

BADMAASH Venice marks the most refined iteration yet of the Los Angeles restaurant that helped reshape Indian dining in the city. Located on Abbot Kinney, the new outpost builds on the energy and rule-breaking spirit that defined the original downtown opening, while bringing a more polished, design-forward sensibility to the experience.

The menu balances longtime signatures with new dishes that push the restaurant further into seasonality and technique. Familiar favorites like Butter Chicken, Dad’s Famous Coconut Curry Mussels, and Chicken Tikka Poutine remain, joined by newer plates such as Hamachi Crudo with ginger and crispy garlic, Oyster Mushrooms “Laal Maas,” Lamb Neck Korma with brown butter and roasted nuts, and Steak Frites with meat masala au poivre. The result is a menu that still feels unmistakably BADMAASH, but sharper and more expansive.

For the first time in the brand’s history, the Venice location also introduces a fully developed beverage program. Longtime collaborator Steve LaFountain leads a drinks list built around natural wines and cocktails designed to complement the food, including a BADMAASH Dirty Martini, Mezcal Margarita, and a Date Jam Cocktail.

The room reflects the same evolution. Designed in collaboration with Preen Inc., the space blends references to Indian heritage with the ease of coastal California, from blackened brick walls and marble-and-bone inlay tables to warm brass lighting, a dramatic bar, and more secluded spaces like The Gallery and The Cave. More immersive than its predecessors, BADMAASH Venice feels less like an expansion than the next chapter of the brand.