array of exceptionally flavourful regional Mexican specialties. From a refreshing agua fresca to slowly cooked guisos served with handmade corn tortillas, this is the real deal. There’s a lot of Mexican food in LA but Loteria Grill stands out thanks to its authentic cooking methods and focus on quality ingredients
Favourites from the menu: Cochinita Pibil - achiote and citrus-marinated pork, slowly roasted in banana leaf, citrus-pickled red onion and chile habanero; or Chicharrón de Queso - griddle-toasted Oaxaca and Jack cheese, fresh corn tortillas, guacamole, salsa verde cruda
Number of locations: Eight
Average spend: $15
Contact: loteriagrill.com; @loteriagrill
UMAMI BURGER
Number of locations: 28
Claim to fame: Gourmet burgers that pack an umami punch
The formula: Founded by wine writer-turned-restaurateur Adam Fleischman, Umami Burger is all about umami, the fifth taste. He bought any ingredient he could find with umami properties and experimented for a month in his kitchen before developing his secret signature Umami Sauce. Each of the burgers delivers an intense umami taste experience, with sides such as truffled beet salad or double fried smushed potatoes underlining the umami experience. The menu regularly features guest chef burgers, most recently the José Andrés Burger with a ground pork and prosciutto patty, piquillo pepper confit, caramelized onion and Manchego cheese
Favourites from the Menu:The Original Burger – topped with shiitake mushrooms, caramelised onions, umami ketchup, oven-roasted tomato and Parmesan crisp; or the Truffle Burger – topped with a mild truffle-infused cheese and a truffle glaze.
Average spend: $20
Contact: umami.com; @umamiburger
TENDER GREENS
Claim to fame: Healthy, chef-driven dishes using farm-fresh ingredients
The formula: Founded by three former fine dining chefs, who were fed up with the lack of healthy and affordable food options in LA, Tender Greens embraces the Slow Food movement and works with local farmers, boutique wineries, artisan producers, coffee roasters and breweries. Each outlet has its own executive chef, who, in addition to the core menu, creates his own seasonal specials, while its Passion Project programme has seen the chefs make their own charcuterie, craft beer, mustards and cheese
Favourites on the Menu: Southern Fried Chicken Salad – with freckled romaine, butter lettuce, cucumber, radish dill dressing; or Backyard Marinated Steak – grilled medium rare and served as a plate with Yukon Gold mashed potatoes, on a sandwich with ciabatta, roasted red peppers and aioli; or on a simple salad.
Average spend: $14
Number of locations: 14
Contact: tendergreens.com; @TenderGreens
Kerstin Kühn is a freelance food and travel writer, specialising in restaurant and chef stories. The
former restaurant editor of
Caterer and Hotelkeeper, she relocated from London to Los Angeles last summer, where she lives with her husband and two cats. With a vast network of chefs from around the world, Kerstin has profiled the likes of Michel Roux, Heston Blumenthal, Thomas Keller, Daniel Boulud, the Roca brothers and Massimo Bottura. She has been a contributor to publications including
FOUR Magazine, the
Evening Standard Food and Travel Magazine,
M&C Report,
Design Week,
Frame Magazine and
City and
Canary Wharf Magazines and also writes her own blog,
La Goulue. You can follow Kerstin on Twitter @LaGoulue _
