Category: food

We can now dine in at restaurants who are compliant with the rules of a safe reopening as we move into the next phase of Reopening California. Without further ado, there are many restaurants that are now open for dine-in customers! A true adventure (and a sigh of relief) for those of us who were getting tired of cooking/cleaning and ordering take out. 

We have rounded up a list of restaurants that are open for business. All restaurants below are available on the dining reservation app, OpenTable. Download the app, make some reservations, and enjoy the adventure. Happy eating! 

Noi Due – Agoura Hills 

An authentic Italian Trattoria in the heart of Agoura Hills. Some would say it is arguable the best Italian food in the Conejo Valley…Southern California… and even Italy! Make a reservation by calling or on OpenTable, and try it out for yourself! 

Montrose Town Kitchen & Grill – Glendale 

Owned and operated by two longtime community members, Montrose Town Kitchen and Grill offers delicious fare in a friendly atmosphere. The menu incorporates fresh ingredients and features creative takes on comfort food favorites such as crab cakes, toasted brussels sprouts, lamb chops and good old-fashioned lasagna. Montrose Town Kitchen and Grill’s carefully curated wine list centers around vintages made in many of the bountiful American Viticultural Areas of California. A variety of microbrew beers and signature cocktails are also available.

Panzanella Ristorante – Sherman Oaks 

Panzanella Ristorante features delicious Italian and Sicilian cuisine of the Drago family in a modern, yet elegant setting. At Panzanella, they bring you an extensive choice of fine wines to compliment your palate. The warm, professional and knowledgeable staff invites you to return often for superb dinner experiences.

Ruth’s Chris Steak House – Woodland Hills 

Ruth’s Chris Steak House in Woodland Hills, CA serves the finest USDA Prime beef available, broiled at 1,800° and served on 500° plates, so your steak stays hot, juicy and delicious from first bite to last. Enjoy our New Orleans-inspired appetizers, USDA Prime steaks, fresh seafood, signature side dishes and homemade desserts. All this while you enjoy our warm, inviting atmosphere and Ruth’s Chris’ genuine hospitality. Dinner is served nightly, reservations are suggested and private dining and offsite catering may be arranged. 

The Front Yard – Studio City 

The Front Yard at The Garland in North Hollywood fully encapsulates guests in an authentic Southern California dining experience. The thoughtfully crafted menu celebrates the Los Angeles food scene. Upscale décor, stunning outdoor patio, hip bar serving “modern classic” cocktails, and a lively ambiance combined with the genuine warmth of dining at a close friend’s home creates a social atmosphere.

Solita Tacos & Margaritas – Valencia

Solita is a simple, sophisticated neighborhood Mexican restaurant built around a custom wood grill. It is inspired by the best of our travels through Baja California and Mexico. Solita’s Mexico is fresh and delicious, simple and light. It’s made from scratch, often carrying a whiff of smoky flavor from the wood or charcoal grill, full of flavor from fresh salsas, corn tortillas, limes, dry and fresh chiles, crushed herbs, fruit and spices, mole sauces and cheeses. Solita brings the fun and authentic flavors of street food to the American table. All is fresh and healthy, and skillfully cooked. Many unique and authentic touches are added to the menu items, such as the duros in the chip basket, a salsa made mostly of tomatillos, slices of radish with the onions, and red chile salsa made with Mexican red chiles and a touch of beer. 

Restaurants in Los Angeles County had barely been told they could reopen their doors before they were slammed shut again. Late last week, the county as well as the City of Los Angeles released detailed guidelines outlining how restaurants could again provide dine-in service after being shuttered due to the coronavirus pandemic. (And after restaurants had been reopened in other counties, including Ventura, San Bernardino and Orange County, which all met health and safety criteria.)

Then, of course, rolling county-wide curfews were implemented in response to the looting and vandalism that sadly spilled out of the protests sparked by the horrific death of Minneapolis resident George Floyd. Whenever the curfews are lifted, here are a few of the modifications L.A. restaurants are required to implement:

• All employees who have contact with the public — as well as other employees during their shifts — must be provided a cloth face covering. Employees must wear them at all times during the workday.
• Symptom checks need to be administered before workers enter the business. COVID-19 symptoms include coughing, trouble breathing and fever.
• The maximum indoor seating capacity should be limited to 60 percent.
• When providing service to customers who are not wearing face coverings, the wait staff and other workers are required to don face shields in addition to their cloth face coverings. The face shields are to be provided by the restaurant.
• Live music and other entertainment are not permitted.

In a news conference, Mayor Eric Garcetti said restaurants in the city should focus on providing outdoor dining and curbside pickup. As reported by the Los Angeles Times, many chefs and restaurant owners were surprised by news of the reopening, with each business left to consider when or if to reopen. Also on the minds of restaurateurs is the chance a resurgence in COVID-19 cases results in another mandated shutdown.

It’s summer, so where there’s smoke, there’s probably a grillmaster. But whether you’re tackling steak, chicken, fish or another protein of your choice, to achieve true grilling greatness, you’ll need more than a set of tongs and lofty dreams of impeccably-charred grate marks. Here are a few hot tips (and some helpful suggestions) to consider before you fire things up.

Gas or charcoal?

Any seasoned griller realizes how you cook is as important as what you cook. So which method is better: gas or charcoal? It depends on the griller. Gas is unquestionably cleaner, producing less pollution, while charcoal grills send plumes of particulates into the air. Yet many people swear by charcoal because they believe it steeps the food in headier, smoke-filled flavors. That said, charcoal also takes more time to pre-heat. In other words: the debate rages on.

Keep your grill cleaned

Before and after cooking, clean the grill. Using a wire brush, scrape it down and then wipe it with a paper towel and grease-cutting dish soap. Avoid harsh, toxic chemicals since they could leech into the food. Older brushes can shed their bristles, which could then end up on your plate, so remember to replace them every two or three months.

Skip the skewers

Instead of putting in the painstaking effort to skewer vegetables and bites of meat, consider using a grill pan instead. For one thing, it creates less of a mess since sliced and diced food can easily slip through the grate. For another, it’s simply faster to toss all the food into a pan at once. Just make sure to grease it first, so bits of your meal don’t end up seared to the surface.

Monitor the marinade

Don’t overdo — or in this case, oversaturate. Most marinades are mixtures of oil, sugar, salt, and acids including lemon or vinegar. Marinated for the correct amount of time, tough meat becomes tender and delicious. But meat that has been soaked for too long can just as easily dissolve into unpalatable mush. In general, you shouldn’t marinate meat for more than one or two hours. And the smaller the amount of protein, the less time it requires.

Don’t go in cold

Rather than slapping your steak on the grill when it’s straight out of the fridge, leave it out beforehand at room temperature for 20 to 30 minutes. Nearly-frozen meat won’t cook evenly.

Use a thermometer

A veteran griller can tell if meat has been sufficiently cooked by touch. (In case you are wondering, the rule is, when pressed down on, a rare steak feels soft while well-done remains solid; medium falls somewhere between.) If you’re a novice cook or simply want to be certain what you are eating is safe, invest in a thermometer. A rare steak ranges from 130 to 140°F while well-done runs 170°F.

Give it a rest

Once your meat is cooked, resist the urge to immediately dig in. Instead, leave the food alone for about 10 to 15 minutes so the juices can settle. The result should be tender and mouth-watering. All good things to those who wait, after all.

Whether the beach, pier or hiking trails, these days much of what we love about Southern California appears to be under one restriction or another. That is, until you consider the food — specifically, Mexican fare. You might not be able to sit at a restaurant table to dine, but that shouldn’t stop you from indulging in cuisine that is as ubiquitous to the Valley as the Santa Ana winds themselves. Here are some of the best spots to order from now for takeout and delivery.

Conejo Valley

Casa Escobar Malibu

22969 Pacific Coast Highway, Malibu 310-456-1999

Curbside takeout is available Wednesday through Sunday from 12 p.m. to 8 p.m.

Steeped in the Sonoran traditions of a bygone era, this family-owned restaurant on the Pacific Coast Highway specializes in classic Mexican dishes. While the locale’s ambiance might be off-limits due to the coronavirus, the food continues to provide the expected flavor. Their limited menu includes family-style trays of tacos and enchiladas as well as such favorites as burritos and fajitas. Their always-popular margaritas are also available.

Cisco’s

1712 E Avenida De Los Arboles, Thousand Oaks 805-288-6208

Takeout is available daily from 3 p.m. to 7 p.m.

Serving authentic Mexican fare for almost 50 years, Cisco’s offers a limited menu for takeout that includes quesadillas (including the roasted pasilla chili and cheese, stuffed with roasted pasilla chili, Monterey jack cheese and green onions), fajitas, tacos, enchiladas, burritos and chimichangas (like the Ultimate, stuffed with white meat chicken, refried beans, Spanish rice and jack cheese, then topped with sauce, cheese, green onions and tomatoes).

San Fernando Valley

Mi Ranchito Veracruz

13363 Saticoy Street, North Hollywood 818-287-6911
Takeout is available Sunday to Thursday from 9 a.m. to 5 p.m. and Friday to Saturday from 9 a.m. to 8 p.m. Delivery is available through Postmates, Grubhub and UberEats.

This North Hollywood eatery remains open for takeout and delivery, meaning you still enjoy everything from their braised beef (with rice, black beans and guacamole) to their carne asada plate (grilled skirt steak with rajas poblanos, rice, beans and guacamole). And then, of course, there are the tamales, served Veracruz-style, and now including a bean and cheese vegan option.

Casa Vega

13301 Ventura Boulevard, Sherman Oaks 818-788-4868
Call ahead to order takeout or delivery.

A Sherman Oaks institution for more than 60 years, Casa Vega continues to operate from their Ventura Boulevard spot with a contactless drive-on-thru menu featuring house combos, street tacos, enchiladas, and family trays. Additionally, you can pick up eggs, bread, milk, tortillas, avocados, yellow onions, limes and tomatoes from among their marketplace items.

Santa Clarita Valley

Sabor Cocina Mexicana

23953 Newhall Ranch Road, Valencia 661-259-9002
Curbside pickup, takeout and delivery via Doordash are available Monday through Sunday from 12 p.m. to 8 p.m.

Serving Santa Clarita since 2000, Sabor Cocina Mexicana continues to be open for curbside, takeout and delivery. Dishes on their to-go menu include taquitos (shredded chicken, guacamole, salsa verde, crema and queso fresco), tacos (stuffed with choices of spicy pork, ribeye steak or grilled filet mignon) and chile relleno (crispy Anaheim chile with cheese, crema and roasted chile-tomato sauce). Their family kits include a dozen tortillas, guacamole, salsa, chips, rice and beans. And to finish your meal off, try some vanilla flan or churros for dessert.

Medrano’s Mexican Restaurant 

19319 Soledad Canyon Road, Santa Clarita 661-367-4945
Takeout and delivery daily from 12 p.m. to 8 p.m.

Dishes on their to-go menu range from soups (Albondigas or chicken tortilla) to salads (including the seafood salad with Abalone, octopus, cold shrimp and crab) to such favorites as burritos, tacos and taquitos. Items ordered from the junior menu, aimed at ages three to 10, come with rice and refried beans or French fries. If you wish to feed a lot of people (say, 15 to 20), you can choose from their selection of (very) large family platters.

Whether the beach, the pier or the hiking trails near the Hollywood sign, everything Angelinos adore about Los Angeles seems to be under one restriction or another. That is, until you consider the food — specifically, the Mexican food. True, you might not be able to sit at a restaurant table to dine, but that shouldn’t stop you from indulging in cuisine that is as ubiquitous to the region as the Santa Ana winds themselves. Here are some of the best Mexican restaurants to order from now for takeout and delivery.

Tallula’s

118 Entrada Drive, Santa Monica  310-526-0027
Open for curbside pickup, takeout and delivery. Dinner runs daily from 4 p.m. to 8:30 p.m. Weekend brunch goes Saturdays and Sundays from 11 a.m. to 3 p.m.

With or without dine-in, this beachside cantina continues to serve up such inspired Mexican fare as its signature burritos and tacos, stuffed with meats like organic chicken verde, sauteed chili shrimp and curried beef. Also on the menu: family-sized taco platters, along with enchiladas, chilaquiles, as well as margaritas, beer and wine. They take phone orders from Friday to Saturday, beginning at 1 p.m., and from Sunday to Thursday, starting at 2 p.m.

Guelaguetza

3014 W. Olympic Boulevard, Los Angeles  213-427-0608
Curbside pickup and takeout: Tuesdays through Sundays from 11 a.m. to 7 p.m. For delivery, order through Grubhub or Doordash.

This authentic Oaxacan restaurant is famed for its moles ranging from the coloradito (sweet, served with chicken breast, thigh or spare pork ribs) to the amarillo (yellow mole stew offered with chicken, beef or spare pork ribs) to the rojo (spicier red mole with smacks of chocolate, served with chicken breast, thigh or spare pork ribs). Their Guelaguetza tamal de mole, cooked with banana leaves and filled with mole and shredded chicken, is one of their most popular dishes. As well, they are currently offering family-style meals and kits for takeout and delivery.

Petty Cash Taqueria

7360 Beverly Boulevard, Los Angeles 323-933-5300
Pick-up and delivery is available through their website and Tock.

Along with the build-your-own-taco kits, quesadillas have returned at this taqueria. Among the ones available: pork ahumada, beef brisket, jidori chicken adobo, and portobello mushroom and sweet potato. Or simply enjoy their traditional cheese quesadilla. The taco kits, by the way, include such options as beef brisket and jidori chicken as well as poblano rice and beans.

Toca Madera

8450 W 3rd Street, Los Angeles 323-852-9400
Curbside pickup and takeout: Monday to Saturday from 4 p.m. to 9 p.m., Sundays from 2 p.m. to 8 p.m. Delivery is offered through Postmates, DoorDash, UberEats and Caviar.

This upscale cantina’s menu for curbside includes the build-your-own taco box, which serves four to six people (with chicken tinga, carne asada, cilantro lime rice, black beans, street corn, shaved cabbage, chihuahua cheese and 12 tortillas); the grande familia, serving up to six (with American wagyu sirloin, chicken al pastor, pozole rojo soup, salad, and sides including cilantro lime rice along with a dozen tortillas); and the enchilada meal, serving four (with such options as chicken tinga, chipotle-smattered tofu and cheese-only).