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Time Out
a day ago
- Entertainment
- Time Out
The chefs behind five of L.A.'s hottest restaurants share their top picks for late-night eats
L.A. may not have the late-night dining scene of New York City, but it's still possible to find a great bite to eat after hours. Just ask the hardworking, talented chefs behind some of L.A.'s best new restaurants, who kindly shared their favorite places to go after they get off their evening shifts or their rare days off. In honor of Time Out 's month-long celebration of all things nightlife, I reached out to five different hospitality industry veterans to find out where they like to go off the clock. Alan Sanz of Daisy Margarita Bar (Sherman Oaks) / Mírate (Los Feliz) 'After the shift, I really like to go to the Normandie Club (Koreatown) for a drink. [Daisy/Mírate bar director Max Reis and I] go to a place called Johnny's Bar in Highland Park, close to Max's house. We go together there often. Sometimes, we go to Jones (Hollywood) for pizza and their martinis. We like their pizza (chuckles). Sometimes we take the caviar from Daisy and put it on top of our pizzas with our martinis.' Michael Leonard of Beethoven Market (Mar Vista) (Editor's note: Leonard started off this conversation by saying he usually just goes straight home.) 'If I am really hungry, I do have my spots here on the Westside that are open somewhat late. Probably, my go-to is In-N-Out. Extremely reliable, consistent and open until what, 2am? [ Editor's note: It closes at 1am ]. My favorite one is the one on Venice [Boulevard] in Palms. I've hit Not No Bar (Venice) a few times for their pizza. I've hit that German bar [ Wurstküche (Venice) ] on Lincoln, if I get out of here before 11. They have a great rattlesnake and rabbit brat. We're also surrounded by these great street vendors. Tacos are big part of my life. There's a great one near my house on Centinela and Venice. Sometimes there's an actual truck there called Mar Vista Tacos. There's another one on Lincoln [in front of the Whole Foods]. When I was [wrorking] at Felix, I would go there all the time. Now I hit the one in front of Mitsuwa [Mar Vista]. It's decent, and I can see it from my apartment. That's usually what I'm getting after work if I have the strength.' Miles Thompson of Baby Bistro (Chinatown) 'There are a couple of places [I like]. The classic L.A. place to go is Dan Sung Sa (Koreatown). I do love Ruen Pair (Thai Town). It's not open as late as it used to be. It used to be open until 3am and it was kind of a dream. But now it's only open until 11, which is still fine. I don't make it out that often after work. But I've lived in L.A. almost 15 years and I've been [to Ruen Pair] over 150 times. I do love the Prince in Koreatown. Koreatown is kind of the spot to go. It is the most late-night friendly part of Los Angeles, I would say. I love a lot of places in Koreatown, but I haven't gone out since Baby Bistro opened. One of the places I do love to grab a drink is called Bar Henry (Echo Park). That's another good spot to grab a drink. They have a pretzel you can get there. I live in East Los Angeles, so I'm kind of in taco stall heaven, honestly. I'll be driving along Cesar Chavez and it'll be populated by eight to ten little stalls from Tijuana-style to cheesy birria.' Adam Leonti of Alba LA (West Hollywood) (Editor's note/context: Leonti moved to L.A. from New York about a year ago.) 'I like to go to Jones on my days off. I usually have a Manhattan and I'll get the New York strip. It's actually quite good. I don't go out like I used to, but as far as like time off and stuff, the Kibbitz Room at Canter's (Beverly Grove) is pretty cool. I like Capri Club (Eagle Rock) and I go to Lala's Argentine [Grill] off of Melrose. I usually get a double order of sweetbreads, grilled, and drink half a bottle of Malbec and feel pretty good. But the driving really does your head in. I've never even considered having a drink and going anywhere.' Adrian Forte of Lucia (Beverly Grove) 'In terms of late-night spots, I'm a very meat-and-potatoes kind of guy. I love Chris N Eddy's (Hollywood). Crispy edged patties, melted cheese. They're open until 2am Friday to Sunday (Editor's note: and 1am the rest of the week). That's kind of the go-to spot for me. My number two would be Tatsu Ramen (Melrose). The broth is flavorful. It's on the way home. Easy, convenient and always gonna be delicious.' Giles Clark of Cafe 2001 (Arts District) 'Sometimes, I'll go to Capri Club (Eagle Rock) and Walt's [Bar (Eagle Rock)] just down the road to finish off the evening for a Hamm's beer and a hot dog. If I want to eat [a late-night meal] that means Koreatown, normally because that's the food that gives me the most energy. Lots of meat and fresh vegetables, fermented vegetables. Byul [Gobchang] and Songhak (E ditor's note: Songhak is now permanently closed) for intestine barbecue. Then I'll finish the evening at the Prince or the HMS Bounty. If I decided to head out to the San Gabriel Valley, I'll go to Jay Dee (Alhambra). It's an all-American bar. There aren't many places in L.A. that feel like a neighborhood bar. It reminds me of nice old pubs in the UK. The way people use it feels like the same way people use pubs in the UK.'
Time Out
01-06-2025
- Entertainment
- Time Out
Daisy Margarita Bar
This Mexican restaurant and bar in Sherman Oaks comes from the same team behind Mírate in Los Feliz. Here, Mírate's award-winning beverage director Max Reis brings that same level of craft and focus to margaritas, which come in both sweet and savory renditions. Whether traditional or inventive, each cocktail is impeccably thought out. There's a bright purple margarita inspired by a Baja-style fish taco, a verdant slushie that riffs on guacamole and a mangoneada version topped with fruity popping boba. What surprised me the most, however, were Daisy's standout culinary offerings, which are a solid cut above most of the other Mexican options in the immediate area. Head chef Alan Sanz, formerly of Maisano in Costa Mesa, brings an upscale, modern twist to classic dishes like aguachile and guacamole. I loved the vegan-friendly aguachile de chayote and impeccably grilled branzino. The botanas (bar snacks) were especially clever, including the chicharrón del parque, which uses a puffed wheat cracker as a base for cured yellowfin and macha verde.
Los Angeles Times
08-05-2025
- Entertainment
- Los Angeles Times
He turned a Mongolian BBQ joint into a Baja-style seafood spot — while battling cancer
In November, chef Joshua Gil nearly died. In February, he opened his new restaurant. 'I'm a very stubborn a—,' Gil quipped recently. 'I like telling people, 'I'm Mexican. I don't know how to give up.'' The prolific chef started pioneering pop-up dinner series Supper Liberation Front in 2009, and went on to open and close celebrated restaurants including Tacos Punta Cabras in Santa Monica and Mírame in Beverly Hills. As the founding chef of Mírate in Los Feliz he cemented himself as a local leader of Alta California cooking. Now he's serving another menu of Mexican cuisine — alongside Mongolian barbecue — from a Westchester strip mall, while also battling Stage IV cancer. Gil and his team of chef-partners recently flipped a neighborhood spot on Manchester Avenue known to locals for some 50 years as Three Flames Mongolian BBQ. The new Three Flames kept the flattop and will will serve Mongolian BBQ, reimagined, along with Baja-inspired fried seafood tacos, burgers, loaded fries and some of the city's most creative new tostadas and specials. Despite years of health hardships, Gil won't stop cooking. He received his Stage II cancer diagnosis in 2022. The following year he helped open the lauded Mírate in Los Feliz, then two restaurants in downtown's maze-like Level 8, a sprawl of restaurants and bars within the Moxy Hotel. Then, he quietly launched an Italian restaurant in Rancho Cucamonga. Why open restaurants in the midst of Stage IV colorectal cancer? 'I love providing for people,' Gil said. 'What we do, we do it from our heart and soul. It's just love, and that's what I want to share.' In late 2024 and into 2025, Gil underwent months of antibiotic treatments for an infection while also completing rounds of chemotherapy. The toll it took on his body nearly killed him, he said. Simultaneously, he mounted a legal case. In November, Gil filed arbitration in an equity dispute with his former Mírame and Mírate business partner Matthew Egan, alleging contract fraud; the complaint is pending in Los Angeles County Superior Court. 'Out of respect for all parties, we are not able to comment on ongoing litigations,' a representative for Egan told The Times. The last six months have been eventful for the chef. 'There were people [who were] super surprised that I was even functioning,' Gil said. But he did not want his medical or legal strife to delay his latest project, which debuted in February. Gil tapped Anthony Rodriguez, with whom he'd cooked at both Mírame and Mírate, to head up the kitchen as Gil continues to battle cancer — and contemplate life, mortality and spirituality. Gil said spirituality has long played an important role in his life. He practices shamanic healings and feels some of his most fulfilling moments come when his skills overlap: cooking for people during these ceremonies and providing people 'with the nourishment to be grounded.' Someday he'd like to open a spiritual retreat, where food would play a role. For now he's focused on reprising some of his past achievements in a new light at Three Flames. One of Three Flames' most popular items is a new albacore tostada inspired by Gil's Sonora-raised grandmother, whose uncle was a Chinese chef. Family lore included a recipe for chicken with sesame salsa; Gil created his own version, which now tops vegetables tossed in Key lime juice and burnt-habanero salsa, buttery albacore and chicharrón furikake. The restaurant's made-to-order tortillas use fresh masa from the adjacent Maria's Tortillas. The tacos are filled with gluten-free tempura-fried scallops, shrimp, rock cod or a blend of mushroom, seaweed and cauliflower. 'It might look like a little taco shop, but the recipes are legit,' Gil said. 'There's a lot of layers to everything. I want it to pop. I want people to feel it in their heart. I want you to feel the love that we've been putting into it.' Gil and his team brought new life to the original restaurant's hibachi recipes too, tweaking the ingredients and drawing on techniques from Gil's high-end teppanyaki restaurant, downtown's Maison Kasai. At Three Flames the team switched the previously used udon to fresh yakisoba noodles. They've added more vegetables to the Mongolian-barbecue mix, and new sauces. A new shrimp option riffs on shrimp toast, forming it into a patty and throwing it into the noodle mix (it's also a burger). Not everyone's been thrilled with Gil's new direction; multiple longtime Three Flames fans asked why they can no longer choose their stir-fry vegetables from a refrigerator, which Gil removed to make room for more seating. The dual format of taqueria and Mongolian grill is also a frequent cause for confusion. 'People walk in and they're like, 'Wait, what?'' Gil said. 'We still have the Mongolian grill because we want to pay homage to what's been there, and what built the foundation of the spot.' But with a strained immune system and a requirement for rest, Gil spends less time at the grill and more time mentoring. He helps steer the team and collaborates on specials such as butchering a whole tuna head for tuna machaca, or chopped clams with aguachile granita and Gil's 'Mexikosho,' a Mexican spin on yuzu kosho made with Meyer lemons, serrano chiles and Key lime. 'I can't really do it all anymore, so I'm doing this with him [Rodriguez] and a couple of my other chefs,' Gil said. 'They need to be owners.' These days he sees Rodriguez as the chef, and himself as a cook who sometimes creates recipes. 'I've been sitting with our identities: who we are, our images of who we are,' he said. 'I haven't donned the [chef's] whites in a long time, and yet I'm still referred to as 'chef.' We never lose that. It doesn't matter how away from the kitchen you are. You're constantly being called 'chef' by those that know you as such, and it's [hard] holding on to that livelihood, that lifestyle.' It is, he said, a little like the Sufistic belief in ego death: of 'dying' before physical death by separating one's self from the notions or titles of who he is. Gil doesn't know what comes next for his culinary career or his life as he continues to battle cancer. But he knows that he wants Three Flames to serve as a tool in bringing more love into the community. He plans to reprise and host his long-running, cross-cultural underground supper club there, bringing the renegade, experimental Supper Liberation Front and its rotation of anonymous chefs to the small strip mall in Westchester — one taco, Mongolian stir-fry or mystery fine-dining course at a time. Three Flames is located at 5608 W. Manchester Ave., Los Angeles, and is open daily from 11 a.m. to 8 p.m.
Time Out
30-04-2025
- Entertainment
- Time Out
Two of L.A.'s best bars were just named among the best in North America
For the second year in a row, Mírate in Los Feliz and Thunderbolt in Historic Filipinotown have made this year's list of North America's 50 Best Bars, which dropped late last night. Veteran L.A. drinkers likely won't find this surprising given the strength of Mike Capoferri's precise, delicious and sustainably made cocktails at Thunderbolt and Max Reis's stellar bar program at Mírate, which incorporates pre-Hispanic indigenous fermented beverages and showcases rare agave spirits from smaller producers you can't find anywhere else in the United States. This year, however, Mírate has jumped significantly in the ranking, coming in at 12th across the continent after debuting on last year's list at number 46. The World's 50 Best Restaurants organization, which also decides the annual North America's 50 Best Bars list, also awarded Mírate the Nikka Highest Climber Award and named the Los Feliz restaurant and bar the 'Best Bar in the West.' Conversely, Thunderbolt has fallen out of its top 10 ranking at number 8 to number 24—but don't worry, we still love you Thunderbolt. The organizations touts the bar's open patio and 'bright and breezy' feel, but also shouts out the drinks program as 'boundary-pushing' in a way that weaves community, philanthropy and sustainability. As such, the Historic Filipinotown bar also earned the Ketel One Sustainable Bar Award 2025. In the last year, both Capoferri and Reis have been busy working on other new concepts around town. Last December, Capoferri opened Night on Earth, a futuristic cyberpunk-themed cocktail bar in the Cahuenga Pass. The Valley bar easily nabbed the top spot on our best new bars list for its flavorful riffs on classics, including a clarified take on a porn star martini and an old-fashioned laced with the unmistakeable, nostalgic flavor of movie theater butter. Earlier this month, Reis and the rest of the team behind Mírate opened Daisy Margarita Bar, a restaurant in Sherman Oaks that offers clever twists on the crowd-pleasing tequila-based drink. Soon, Reis will debut another concept on the second floor of the Daisy space. Known as the Gilbert Perez Bar, the rum-focused tropical cocktail experience draws inspiration from the folk legend of Gil Perez, a 16th-century Spanish soldier who was mysteriously transported from Manila to Mexico City. Mírate and Thunderbolt weren't the only L.A. bars to get recognition from the World's 50 Best Restaurants organization. Two weeks ago, West Hollywood's Bar Next Door also nabbed a spot on the full North America list, which extended the ranking to the continent's top 100.
