{"id":339140,"date":"2026-05-30T14:34:37","date_gmt":"2026-05-30T14:34:37","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/339140\/"},"modified":"2026-05-30T14:34:37","modified_gmt":"2026-05-30T14:34:37","slug":"these-are-all-the-restaurants-our-critics-have-reviewed-so-far-in-2026","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/339140\/","title":{"rendered":"These are all the restaurants our critics have reviewed so far in 2026"},"content":{"rendered":"\n

The equinox is still a few weeks away, but the post-Memorial Day weekend summer vibes are upon us: June gloom, vacation planning, the first of the 2026 World Cup games beginning in Los Angeles on June 12.<\/p>\n

For a bit of extra dining inspiration, it feels like a prime moment to gather all the restaurant reviews written so far this year by fellow critic Jenn Harris and me into one easy-to-scroll newsletter.<\/p>\n

The Food team rolls out a constant stream of dining-related inspiration: We have fresh guides<\/a> every week. Jenn writes a regular column, covering, say, the \u201csecret\u201d ice cream pop-up<\/a> that food obsessives are clamoring for, or how about robots manning woks<\/a>. In this newsletter I might write about what I consider the best sourdough in L.A. right now<\/a> or the long-running, midweek pop-up<\/a> in Palm Springs<\/a> I plan travels around. <\/p>\n

Reviews \u2014 written after multiple meals at a restaurant, all of which are paid for by The Times \u2014 remain the cornerstone of our work and keep us thinking about what might appear next on our annual 101 Best Restaurants in Los Angeles<\/a> guide. <\/p>\n

This way to all the reviews …<\/p>\n

Ten No Meshi: This week Jenn reviewed the Kyoto beef specialist<\/a>, newly imported to Sawtelle Boulevard, that arrives at a time of peak Wagyu in Los Angeles. Do the katsu and theatrical flourishes make the cut? <\/p>\n

\"Wagyu <\/p>\n

Wagyu katsu sets served during lunchtime at Ten No Meshi.<\/p>\n

(Myung J. Chun \/ Los Angeles Times)<\/p>\n

Wilde\u2019s: The buzzword when Los Feliz\u2019s new crown jewel<\/a> landed in October came down to one word: \u201cBritish.\u201d But as spring settled in, so did a lightness to the cooking, and the restaurant\u2019s dinner and daytime menus are finding a more personal, label-defying identity. <\/p>\n

Lucia: The year-old fine-dining Afro-Caribbean restaurant<\/a> has a new chef, Cleophus \u201cOphus\u201d Hethington, a stunning room and dishes like jerk lamb shank and arroz con frijoles. It\u2019s poised to be a major factor in the comeback of the Fairfax neighborhood.<\/p>\n

Yerord Mas: The basturma brisket sandwich has gone viral on social media over the past several years that chef Arthur Grigoryan has been refining its form. But that\u2019s only the start of what is arguably the most revelatory Armenian restaurant<\/a> that L.A. has ever seen. In a former Glendale doughnut shop, no less. <\/p>\n

\"Two <\/p>\n

Basturma brisket pita at Yerord Mas in Glendale.<\/p>\n

(Stephanie Breijo \/ Los Angeles Times)<\/p>\n

Loli Farms: Who isn\u2019t seeking comfort these days? Jenn makes the case that L.A.\u2019s best rotisserie chicken<\/a>, with all the Peruvian sides, may be at this former gas station in Pasadena.<\/p>\n

Max & Helen\u2019s: All anyone talked about for months was the wait times. They\u2019re shorter now, particularly during the weekdays. It\u2019s safe to go check out Phil Rosenthal and Nancy Silverton\u2019s Larchmont fantasy of a diner<\/a> and form your own opinion. (And, yes, you should order the waffle.)<\/p>\n

\"Waffle <\/p>\n

Waffle with maple butter at Max & Helen\u2019s in Larchmont. <\/p>\n

(Ron De Angelis \/ For The Times)<\/p>\n

Electric Bleu: A beautifully executed, five-course tasting menu for $79? That\u2019s just the beginning of the pleasures at this new Mar Vista favorite. Jenn described the cooking as \u201cFrench food caressed with California seasonality and the occasional pop of Aussie nostalgia.\u201d If you\u2019re ordering a la carte, try the p\u00e2t\u00e9 en cro\u00fbte. <\/p>\n

\"The <\/p>\n

The p\u00e2t\u00e9 en cro\u00fbte at Electric Bleu. It is the best, and possibly only, L.A. restaurant preparing the classic charcuterie. <\/p>\n

(Yasara Gunawardena \/ For The Times)<\/p>\n

Maydan Market: There is so much energy under the roof of Rose Previte\u2019s multi-vendor project in West Adams that it merited two reviews. One assesses Maydan L.A.<\/a>, the second location of Previte\u2019s live-fire-cooking restaurant, originally in Washington, D.C., for which Beirut is a starting point for the menu\u2019s sweeping influences. <\/p>\n

After months of visits, the second review ranks the top 10 best dishes<\/a> served from the market\u2019s five anchor vendors. Think tlayudas and pozole and Thai fried chicken. <\/p>\n

\"Alfonso <\/p>\n

Alfonso \u201cPoncho\u201d Martinez of Lugya\u2019h cooks a tlayuda over the open fire grill at Maydan Market.<\/p>\n

(Juliana Yamada \/ Los Angeles Times)<\/p>\n

Colossus Harbor: We are not wanting for neither bakeries nor pizzerias in Los Angeles. But Jenn says that the morning-to-night creations from Kristin Colazas Rodriguez in San Pedro<\/a> are singularly excellent. Sourdough pizzas with seasonally rotating toppings especially stand out. <\/p>\n

Osusume Fumio: Sushi omakase also falls very much in the \u201cnot wanting for\u201d category in Los Angeles. One that recently sets itself apart: Veteran chef Fumio Azumi\u2019s first solo sushi counter<\/a>, in the former Mirohiro space in Atwater Village, where the prices are relatively reasonable, the quality outstanding … and lunch is an option!<\/p>\n

Hermon\u2019s: The reservations? Near impossible. The martinis? Pint-sized, or \u201ctiny-tinis,\u201d if you\u2019d like. The dim, dashing setting for a breakout hit<\/a> in Montecito Heights? Impeccable.<\/p>\n

\"Tiny <\/p>\n

Tiny Tinis at Hermon\u2019s in Los Angeles <\/p>\n

(Ron De Angelis \/ For The Times)<\/p>\n

Alto: A Studio City restaurant reimagines Argentine and Uruguayan cuisines<\/a> in modernist, appealing forms. Swank dining room. Go all in on the breads. <\/p>\n

Dim sum, cheesy bread in Van Nuys and wondrous lentils in Culver City<\/p>\n

Dim sum: Both avowed dumpling lovers and constant SGV rovers, Jenn and I had to admit it. L.A. dim sum is in a slump.<\/a> We name five favorites among the current crop, while we keep hoping for new jolts of energy and excellence. <\/p>\n

\"Dim <\/p>\n

Dim sum spread at Sea Harbour Seafood Restaurant in Rosemead. <\/p>\n

(Ron De Angelis \/ For The Times)<\/p>\n

Saqartvelo: Speaking from the pre-streaming era, sometimes a greatest-hits collection can be a masterpiece of sequencing and narrative, rather than a retread of played-out anthems or a randomly compiled playlist. That\u2019s how it feels to dine on the Georgian dishes at this woman-run cafe in Van Nuys<\/a>. The open-faced, cheese-filled versions of khachapuri are reason alone to visit.<\/p>\n

Broken Spanish Comedor: Ray Garcia\u2018s groundbreaking Broken Spanish reopened in Culver City<\/a> as the neighborhood restaurant L.A. really needs right now. Garcia classics \u2014 refried lentils, duck albondigas, lamb neck consomm\u00e9 \u2014 return in a new, warm setting. Incredible tequila and mezcal selection, too. <\/p>\n

\"Duck <\/p>\n

Duck albondigas at Broken Spanish Comedor in Culver City.<\/p>\n

(Ron De Angelis \/ For The Times)<\/p>\n

Berenjak: The fourth-and-counting global location of a London-based Iranian kebab house<\/a>, opened in the Soho Warehouse complex in downtown\u2019s Arts District in late September. My interest in its arrival boiled down to a question: What might this import contribute to the Persian culinary culture in Southern California, where the largest Iranian population outside of Iran resides? Part of the answer: an exceptionally pretty garden patio. <\/p>\n

Betsy and Miya Thai: Two very different Altadena restaurants<\/a>, both owned by residents who lost homes in the Eaton fire, have reopened and serve as symbols of community and places of connection while recovery continues.<\/p>\n

\"Pumpkin <\/p>\n

Pumpkin red curry, khao soi and pad kee mow with shrimp at Miya Thai in Altadena.<\/p>\n

(Myung J. Chun \/ Los Angeles Times)<\/p>\n

You\u2019re reading Tasting Notes <\/p>\n

Our L.A. Times restaurant experts share insights and off-the-cuff takes on where they\u2019re eating right now.<\/p>\n

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Also … Eat your way across L.A. <\/p>\n

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