Nestled in the building that previously housed renowned restaurant Ponchito, which drew celebrities and even former president Ronald Reagan, Mission 261 is steeped in culinary tradition and a history of lavish entertainment. The restaurant continues that legacy, regaling diners with extravagant performances by the Dancing Fire Dance Company. The dancers dazzle eyes with Tahitian, hula, samba, and LED Glow performances dressed in Vegas-show-style garb, and conclude the evening with a glowing LED-light finale. During these grand displays, guests feast on a Hawaiian buffet of coconut shrimp, huli-huli chicken, and fire-roasted kalua pig.
Though the chefs experiment with Hawaiian cuisine, their specialty is a menu of finely crafted Cantonese delicacies. Dim sum and tea fill out the lunch menu, followed by entrees such as bird's nest soup and braised abalone with oyster sauce at dinnertime. Diners can also opt for traditional Chinese favorites including kung pao chicken, Peking-style pork chops, and sauteed scallops with chili peppers.
Their dining room is as expansive as their menu, with a series of banquet rooms and an outdoor patio?marked by dramatic architecture and photo-ready d?cor?that host up to 800 diners. This makes Mission 261 a go-to choice for those planning a wedding, family reunion, or impromptu chariot race.
Food critic Jonathan Gold advises approaching Wang Xing Ji’s crab and pork buns “cautiously, as if an undiffused bomb.” Seasoned patrons will understand and heed his advice––though the dumplings’ steaming contents are tasty, it’s best not to bite until the near-boiling juices cool.
Sure, it has some other tasty options—crab, shrimp, steak—but you'd be remiss to walk out of Newport Tan Cang Seafood without trying the house-specialty lobster. But this isn't your everyday butter-drizzled crustacean: the hefty pile of deep-fried lobster meat comes dressed with black pepper, scallions, and chilies.
In 1981, siblings Enrique and Alicia Ramirez opened a small street-side taco stand and began to re-create the dishes of their childhood. The duo grew up in Los Angeles, although their family’s roots were in Guadalajara, the capital of the Mexican state of Jalisco. Everything was always made from scratch in the Ramirez household, including tortillas, salsas, beans, and ornamental doilies, so Enrique and Alicia made sure to uphold these DIY traditions at their eatery, Señor Fish.
In the last three decades, Señor Fish has expanded to include seven popular locations throughout LA, each earning regular praise from local media. Yet the siblings are still just as involved in the restaurants' daily operations, captaining kitchen crews as they fold freshly caught seafood into burritos, tacos, and ceviches.
Housed in the Little Tokyo branch of Señor Fish, La Cantina Tequila & Botanas Bar is the restaurant's lounge counterpart, with an extensive selection of premium tequilas and mezcals that complements small plates of tacos, tostadas, and taquitos. Guests linger over sips of Mexican beers on the spacious back patio, which twinkles beneath colorful strings of hanging lights. The cantina also regularly hosts a tequila class in which renowned mixologist David Fleisher leads students through tequila tastings, margarita recipes, and the creation of tequila-based sauces. Other nights, the bar opens its patio to DJed festivities, DJed dance parties, and DJed quilting races.
Those accustomed to traditional dim sum are in for a shock at Sea Harbour Seafood Restaurant. Instead of ordering from standard steam carts, customers mark their order on a checklist and servers return with egg tarts—CNN Travel’s dessert of choice—or root veggie dumplings, a favorite of Los Angeles magazine.
Elite Restaurant might seem like strictly dim sum and seafood at first, but regulars know that the real specialty is the egg custard tarts. Crispy on the outside with a not-too-sweet crust, the custard has inspired a cult following, according to LA Weekly.