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“California is an island unto itself, just like Japan,” says L.A.’s most vocal Japanophile, F&W Best New Chef 2003 David Myers. His latest opening has a stunning terrace with a living wall of plants. His menu, created with protégé Kuniko Yagi, a Top Chef contestant, melds Californian and Asian influences. Their green-curry-spiked lobster roll comes on a dramatic black bun made with charcoal powder from Japan. The drinks are eye-catching, too, like the Griffith Park Swizzle, made with bourbon, mint, lime and absinthe. hinokiandthebird.com.