Inside the 800-square-foot market, endcap displays feature Kernel of Truth tortillas, locally roasted coffees and chilled containers of Tijuana Freddy’s salsa; the display fridge along the wall inevitably veers toward local beers. Milmyeon, the famed cold wheat noodles of Busan, are especially wonderful, paired with daeji kalbi, grilled pork spareribs. Two thoughts converged to bring Lucky Boy to the roster: a conviction that we should be supporting our beloved institutions more than ever, and the profoundest gratitude for breakfast burritos, an L.A. essential that leaves us in a happy stupor so we can weather the madness. Casual takeout? It may not be the Shibumi you remember but the cooking is as honest and meticulous as ever. General manager David Rosoff is one of our most astute sommeliers (it helps that the restaurant shares space with Highland Park Wine); his tightly constructed list beautifully frames the California cooking. The Pep Pep, with pork chorizo, peppers and honey, is a sophisticated and lush constellation of sweet and spicy flavors. There is a very good chicken sandwich, hot and crisp, along with serviceable grain bowls, kale salads and a version of the Impossible burger. Venice’s Gjelina Group closed its Japanese restaurant MTN in March. An advocate for a healthier planet, she puts forth the persuasive philosophy that the fundamental deliciousness of Mexican cooking never relied on meat. Opened as a cramped wine bar, it moved 15 years later into a sprawling, indoor-outdoor West Hollywood space and became an even bigger part of our lives. The staff will plead with first-timers to order mild; customers have regularly insisted on medium and then sent it back claiming it’s inedibly spicy. Before sharing sensitive information online, make sure you’re on a .gov or .mil site by inspecting your browser’s address (or “location”) bar. Socalo, their newest restaurant in Santa Monica, feels like an elegant and understated distillation of their culinary wanderings across Mexico. Reservations go live at 10 a.m. on the first day of every month; Go makes about 70 bentos a week to be picked up on Saturdays or Sundays. In vegan dishes like ensalada de nopales con fruta and mushroom-filled enmoladas blanketed in spicy-sweet mole colorado, she codifies a cogent branch of L.A. flavors that nourishes body and community — and continues to grow in relevance. what's new. When chefs Mary Sue Milliken and Susan Feniger opened Border Grill more than three decades ago, they nudged forward the conversation about Mexican cooking in America by showcasing the cuisine’s sheer vastness and regionality. Do order the famously baroque chile en nogada, a stuffed poblano chile bulging with a sweet-savory picadillo hash, drowned in a creamy walnut cream sauce stippled with jewel-red pomegranate seeds. It remains on the menu though sans tableside drama, perhaps giving other dishes some room for recognition. Banchan, impeccably packaged in small to-go containers, is bright and fresh, and nonbarbecue dishes such as scarlet-colored kimchi jjigae, filled with jiggly cubes of tofu, are delicious and deftly prepared. For a single bite that reminds you why the cooking at Sonoratown is essential, consider the Burrito 2.0, a sumptuously meaty parcel of chunky guacamole, Monterey jack cheese, pinto beans and your choice of meat. She serves the hot chicken in three intensities: mild, medium and hot. At Guisados, Los Angeles’ stalwart taco micro-chain, thoughtful takeout packaging goes a long way toward sustaining the warmth, texture and instant gratification of eating fresh tacos. Flavored with cacao and vanilla, with a top layer of sugar-cookie frosting, the round, pillowy bread is earthy and not too sweet, ideal for dipping into your morning cup of coffee. On a chilly day in Los Angeles, there’s nothing better than galbi jjim, braised beef short ribs stewed in a spiced gravy of vegetables, dried fruit and nuts until the meat begins to shrug off the bone. Rather than relax into an extended hiatus, the trio pooled their savings and focused on providing emergency relief for undocumented restaurant workers, who make up an estimated 10% of the industry workforce but are ineligible for unemployment benefits. The clear, wholesome broth is lovely, vaguely sweet and vivid with cilantro, green onions and the deep musk of garlic. Otis Worldwide Corporation (NYSE:OTIS) is the most popular stock in this table. Read the Los Angeles Times review », At its most basic, chirashi-zushi is a bowl of vinegared rice overlaid with sashimi and garnishes. Pichetrungsi’s eye-catching illustrations denote Anajak’s ace dishes: haw mok, fish curry steamed in coconut milk until it sets into a delicate custard; lab tot, pork and chicken meatballs detonating with citrus and spice and scorched further with Thai chile dipping sauce; and a mild filet of fish, perhaps branzino or cod, splashed in lime and chile sauce with a flavor as fresh as its spring-green color. Even with a menu of Italian comforts, her definition of food was never narrow: Sri Lankan string hoppers might appear on a Monday-night series highlighting global street foods. The city came to know their native daughter first as a chef, most enduringly as the owner of Fairfax restaurant Angeli Caffe, open from 1984 to 2012. The dinnertime tasting menus at his indoor-outdoor Costa Mesa dining room have always been communions of soul and intellect — so quell yearnings with his carryout family-style meals. In more normal times, the omakase restaurant on Pico Boulevard is a spendy altar to rarefied fish, good sake and chef Nakao behind the bar, calmly channeling centuries of technique into tiny, transcendent bites. She’s as likely to be teaching her pistachio-laced pipián verde sauce in an online class as she is to be hosting an Instagram discussion on criminal justice reform. If you prefer to replicate the Park’s BBQ experience at home, two doors down from the restaurant, the Parks 2 Go butcher shop sells a varied selection of superb USDA prime beef and sometimes even rare-breed pork belly. Okuda, a longtime chef at Studio City’s Asanebo, took over this Woodland Hills sushi staple in 2018. Scan its Instagram account — or call the restaurant for some human interaction — to learn about the always compelling specials. Read the Los Angeles Times review », Every Sunday morning on Long Beach’s Retro Row, two doors down from the Page Against the Machine bookstore and a couple of blocks south from Holé Molé’s Ensenada fish tacos, a line forms outside Gusto Bread, the popular bakery that Arturo Enciso and Ana Salatino started as a cottage food operation in 2018. Read the Los Angeles Times review », Hippo won a new level of devotion from me during the darkest days of the spring quarantine. For now, the shop’s conviviality exists online — in the curated selections the couple compile for shopping (be sure to browse the collection of small-scale print magazines that includes Whetstone and Dill) and in the Zoom events they host for just-published authors, often in conversation with L.A.’s brightest food minds. 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