Hand-stretched dough. Sauce made in store from hand-crushed tomatoes. Locally sourced meats cooked and flavored in house. Natural produce sliced by hand. These components form the foundation of Lucifers Pizza’s pies, which LA Weekly lauded as “devilishly unique.” In addition to cooking up classics such as the margherita and the hawaiian, New Zealanders Adam and Milan Borch bake gourmet pizzas with nontraditional ingredients including roasted pumpkin, lamb, and Thai-style satay chicken. To accommodate dietary restrictions, their pies can also include gluten-free crusts and vegan cheese.
Adam and Milan craft each pizza on a spice rating from zero to blazing, which intrepid diners can combat by drinking the pizzeria’s own mineral-spring water, throwing back Mexican Cokes, or gargling foam from the nearest fire extinguisher. Lucifers Pizza’s tiny storefront evokes that spiciness with orange flames painted on its façade, and its dark and intimate interior echoes the restaurant’s darkly comical concept.
Colin Fukunaga and Robert "Mags" Magsalin came up with the idea of creating the FukuBurger truck while working at Tao, a high-end Asian restaurant in Las Vegas. The pair's successful combination of gourmet Angus beef, turkey, chicken, and vegan patties with Japanese-influenced toppings—including wasabi mayo, teriyaki sauce, and red ginger—led to the establishment of FukuBurger's permanent location in Los Angeles and an applauding article from Caroline on Crack. In addition to hosting innovative cuisine, FukuBurger whets whistles and inspires chopstick duels with Japanese lagers, sake bombs, and beer-based Fuku Bombs until close at 4 a.m.
Hanging light pendants enliven modern barstools with red tints while chalkboards list the day's draft selections. A mural of a Japanese woman reaching for a burger adds to the bar's casual ambiance and acts as a siren that causes patrons to crash into the brick wall.
This unpretentious modern storefront café on Cahuenga, just off Hollywood Boulevard, sports sleek wooden floors, quick service and lots of tables. As the name implies, chicken wings are the big draw here, offered in a range of flavors from extra hot and honey BBQ to teriyaki and garlic parmesan. Boneless wings are also available, though many late night clubgoers from nearby might choose instead to tuck into sides of curly fries, onion rings and jalapeño poppers. On the healthy side, nearly a dozen salads run from Santa Fe chicken to traditional Caesar and pear endive, while burgers, gussied up with bacon, cheddar, avocado and blue cheese, come sizzling from the grill. Drinks at California Wings Café feature passion fruit ice tea, as well as pints and pitchers of draft beer, plus the occasional glass of inexpensive house wine.
After a decade spent living in Los Angeles with nary a morsel of Puerto Rican food, Mofongos Restaurant's owner and chef decided to change the city's culinary landscape with plantains, chicken stew, and seafood lauded by the Los Angeles Times. The eatery takes its name from its mofongos—smashed green plantains stuffed with garlic and savory meats such as steak, pork-shoulder roast, crab, and chicken—a dish deemed “glorious” and a “truly magical configuration” by the LA Times and “food!” by others. Mofongos also prides itself on being the county's sole purveyor of a full Puerto Rican menu.
The menu of Otis Jackson's Soul Dog encompasses the heart and tasty soul of this NoHo Arts District establishment: combining the comfort of soul food with the toppable nature of the hot dog. Preservative-free gourmet dogs make ideal foundations for southern staples, such as mac 'n' cheese, collard greens, and black-eyed peas, all served alongside fresh Southern fried chicken that's never frozen or locked in time stasis. The scents of sausages, fluffy Sunday waffles, and candied yams waft through the sleek, modern space, which is accented by brushed metal and cool colors.
Royal Curry Café, formerly called Curry Land, serves tandoori clay-oven, curry, and other specialty Indian dishes. The kitchen team marinates chicken, lamb, and fish in spices and fresh herbs before broiling them in the clay oven to succulent perfection. They also prepare vegetarian dishes with equally flavor-packed recipes, using tomato cumin seeds, curry sauce, and other freshly ground spices.