Chi Spacca on Melrose, Los Angeles is Nancy Silverton's Mozza-family Italian steakhouse, plating a bistecca for two and a focaccia di Recco worth a detour.
Must order: Bistecca alla Fiorentina for two; the focaccia di Recco to start.
Tip: Walk-in counter seats serve the full menu; Nancy Silverton's bakery shares the building.
Address: 6610 Melrose Ave, Los Angeles, CA 90038
Quarters Korean BBQ in Chapman Plaza, Koreatown, serves marinated and unmarinated cuts in quarter-pound portions, encouraging diners to sample widely.
Order: A platter of marinated short rib, brisket and pork belly, plus a soju cocktail.
Tip: Quarter-pound portions let two people taste eight cuts; the staff manages the grill so you do not over-char the galbi.
Chosun Galbee on Olympic Boulevard has grilled charcoal galbi in Koreatown since 1989, in a large patio-and-hall room that seats up to 300 guests.
Order: Marinated kalbi short rib over hardwood charcoal and a portion of dwenjang jjigae.
Tip: Patio tables are the local order; ask for charcoal not gas, and book at least a week ahead on a weekend.
Soowon Galbi on Vermont Avenue, Koreatown, grills charcoal short rib galbi as the house specialty in a 2000s-era room beloved by Korean families.
Order: The charcoal galbi set with banchan and a pot of doenjang jjigae for the table.
Tip: Soowon uses real charcoal, not gas; arrive before 19:00 on weekends or expect a 60 minute wait.
Tacos Tu Madre on Westwood Boulevard near UCLA, Los Angeles, is a small walk-up window for tacos, burritos and famous loaded carne asada fries.
Order: Carne asada fries piled with cheese, sour cream, guacamole and pico de gallo.
Tip: Order at the walk-up window; the line moves fast and the half-portion is a meal for one.
Eduardo's Border Grill on Westwood Boulevard, Los Angeles, has served carne asada fries, burritos and combo plates from a corner counter for decades.
Order: Carne asada fries and a steak burrito with house red salsa for the table.
Tip: This is a Westwood lunch counter; cash and card both fine, expect a queue around the UCLA lunch hour.
Cassell's Hamburgers inside the Hotel Normandie in Koreatown grinds its own chuck for griddled patties, a recipe in continuous use since 1948.
Order: The third-pound cheeseburger with grilled onions, plus a vanilla malt for the side.
Tip: Cassell's grinds beef in-house every morning; the breakfast burrito is the under-rated order from the same kitchen.
