Where lifestyle creator Christine Kong loves to eat in Los Angeles

Why Christine loves it: “I almost don’t want to tell too many people about this place. I love the cozy vibe with the open kitchen as it feels like you’re involved in preparing the meal. It’s the kind of place where every dish makes you wonder why you don’t come to Glendale for dinner more often.”

Christine’s favorite dishes: uni waffle, short ribs, and key lime dessert.

Why Christine loves it: “This is a real foodie destination. What I love most about Baroo is the contrast. The food is incredibly modern and creative, but there’s something warm and deeply Korean about the experience and the traditional decor. It feels special without ever feeling stuffy.”

Christine’s favorite dishes: tartelette, short rib, and croustillant.

Why Christine loves it: “I truly feel like I’m in Italy when I’m here. I could honestly make a meal out of the warm, airy focaccia alone, but then the pasta comes and somehow [it] gets even better.”

Christine’s favorite dishes: focaccia, whipped ricotta, pappardelle, plin dell’alta langa, honeycomb ice cream.

Why Christine loves it: “I’m a thin-crust pizza person, so this one had me from the first bite with their chewy, yet crispy [pizza]. I also love that I can park easily (2-hour free parking lot), have an amazing pizza, and wander around ROW DTLA afterward. It makes the whole outing feel effortless.”

Christine’s favorite dishes: burrata salad, margherita pizza, and rose pizza.

Why Christine loves it: “I love that what you order isn’t what it seems and totally surprises you in the best possible way (especially the tomato Caesar salad). If you don’t mind a little heat, snag a seat at the chef’s counter. I love it for the moody energy that makes dinner feel like an occasion without trying too hard. And I still think about the cornbread (trust me and get two orders).”

Christine’s favorite dishes: bluefin tuna toast, beef ribeye, pork chop, and cornbread.

Why Christine loves it: “I love restaurants where you can’t immediately put the food into one category, and Camélia is exactly that. Every dish feels familiar enough to be comforting, yet has a subtle French-Japanese twist that keeps it interesting.”

Christine’s favorite dishes: abalone & bay scallop pot pie and oysters.

Why Christine loves it: “I always order way too much here because everything sounds good, and somehow we still finish it. I came here with a bunch of girlfriends, and it’s lively, a little loud, and perfect when you want dinner to feel more fun than formal. I also love that the sister bakery is right next door!”

Christine’s favorite dishes: hummus, lobster skewers, turmeric mussels, shawarma plate (to share).

Why Christine loves it: “Make a whole day out of Hermosa Beach. Start with their brunch menu, head to the beach, then come back for dinner. My faves from their weekend brunch menu are Japanese pancakes with blueberry compote and salted butter maple syrup, tuna poke tostada, and you can’t go wrong with the Japanese avocado egg salad toast. Their fish is super fresh and all incredibly tasty, but make sure you also order the milk rolls, Korean spare ribs, and white sesame Caesar.”

Christine’s favorite dishes: Japanese pancake, tuna poke tostada, Korean spare ribs, Japanese avocado egg salad toast, milk rolls, Korean spare ribs, white sesame Caesar.

Why Christine loves it: “I get excited to try dishes at Firstborn that I wouldn’t normally order. The meal feels a little unexpected, and here there’s always a moment where you stop and say, ‘Wait, what is in this?’ The menu changes every few months so [it’s] definitely worth going back.”

Christine’s favorite dishes: duck sausage, beef short ribs, wild mushroom gnudi, and fried chicken.

Why Christine loves it: “I love that Broken Spanish Comedor feels much more relaxed than the food would suggest. The dishes are bold and interesting, but the experience itself is easy and unfussy. The presentation of each dish is exquisite but has the soul of a home-cooked meal, honoring traditional flavors.”

Christine’s favorite dishes: refried lentils, camote, and chicharron.