Much of Lapaba’s interiors were designed by Costa Group in Italy.
LAPABA
In a land of constant culinary innovation, it can be a tough feat to impress Angelenos with a new dining concept—until now. Meet Lapaba (“La” meaning “the,” and “paba” an abbreviation for “pasta bar”), a Korean-Italian eatery close to The Wiltern whose kitchen is run by Nancy Silverton’s Osteria Mozza alumni and power couple chef McKenna Lelah and chef Matt Kim. Matched with owner Robert Kim’s hospitality expertise, the result is a Costa Group custom-designed space—mirroring pasta bars in Italy—and a pared-down menu of dishes that marry together the two distinct regions. “I’ve always loved Korean and Italian food growing up in L.A.,” says Kim. “There isn’t a restaurant that serves both, and we thought, ‘we can do that here at Lapaba.’” While strategically blending flavors that result in dishes like bucatini jjajang amatriciana and truffle-tomato bulgogi meatballs, “The dishes are fundamentally Italian in structure, though if you remove the Korean elements, they still read as Italian,” states Lelah. “Our goal is to respect those traditions, but also to embrace the American influence behind the food,” adds chef Matt. “It’s meant to be thoughtful and rooted in culture, without being taken too seriously.” Nowhere is the balance more evident than in the cheesy corn agnolotto—and a swirl of truffle-topped soft serve for a decadent end to the evening.
The jade-hued Jeju Mule cocktail
SCARLETT
Designating an Italian restaurant in the throes of West Hollywood your “third space” is unexpected, but that’s what the chic, impeccably trendy new bistro, Scarlett, offers Angelenos. Behind the door is an indoor-outdoor space made up of multiple nooks and crannies, designed for lingering and for trying your hand at the cheetah-print billiards table that anchors the “after-dark”-inspired atmosphere. Snag a seat at the bar for Negronis, cozy into a corner table to share plates of yellowtail crudo and truffle mushroom flatbreads, or book the private room for your intimate, yet nonetheless opulent gathering. If you’re looking to catch a show in a setting that feels both cozy and personal, be on the lookout for Scarlett’s live entertainment schedule.
A zinc-topped oyster bar and an antique silver espresso machine lend Régalade its Parisian café culture flair.
RÉGALADE
From the team behind beloved Italian eatery Oste comes a Beverly Grove-based French bistro bolstered by the same blueprint. Recently, Régalade landed on the dining scene as an everyday escape with all the Parisian charm and conviviality that draws Angelenos to the City of Love. “Both Régalade and Oste are neighborhood restaurants rooted in generosity, warmth and a love of classic European dining cultures,” says co-founder and owner Jocelyn Bulow. “While the cuisines differ, the philosophy is the same: create spaces that feel lively, welcoming and grounded in tradition without feeling formal or exclusive.” Led by chef James LaLonde (Delfina, Piperade), the menu captures the warming comfort of classic French cuisine with a large lean into L.A. dining culture: “casual, spontaneous and ingredient-driven.” With green leather and velvet banquettes in a room set aglow by amber sconces and frosted glass, Régalade makes for a fantastic date night, where the team touts the perfect order for two: oysters to start, followed by a French onion soup or escargot de Bourgogne, and a shared entree, whether that be grilled dorade or canard confit. “Finish with something nostalgic and indulgent, like the chocolate mousse or île flottante, and perhaps a cheese course if you’re lingering,” hints Bulow.
Cheeseteaks by Matu’s walk-up style dining window
CHEESESTEAKS BY MATŪ
Anyone who has dined at Matū and Matū Kai knows about the cheesesteak. In fact, the indulgent, savory treat is so celebrated that the restaurant group opened a casual dining concept that serves just that. Cheeseteaks by Matū found a home in the same spacious location as HiHo Cheeseburger in Pasadena, both of which source their beef from First Light Farms. “Having this rare level of access—from ground and grass to fork and knife—gives the team control over the supply chain, ensuring unmatched quality, transparency and sustainability,” says Cheesesteaks by Matū co-founder Scott Linder. With 100% grass-fed wagyu as the anchor, the locally-loved riff on the Philly favorite consists of a freshly baked sesame roll, Cooper Sharp cheese, a long hot pepper and grilled onions. “While we’d never say you should have a cheesesteak every day—when you choose to have one, why not choose something that tastes great and is made from clean, super high-quality ingredients that you are happy to put in your body?” suggests Linder. “All taste, no guilt.” And if you’re a ways from Pasadena, do not fret: “We will be opening a similar format in Calabasas at the Commons,” hints co-founder Ryan Gianola. We’ll be patiently waiting in the meantime.
Dining and Cooking