The historic Bob's Big Boy has been serving burgers, breakfast, and American-style comfort food since the 1940s. Request the "Beetles Booth", where the musicians once dined. Robert DeNiro's 1995 crime film "Heat" was also filmed here.
Strip mall pizzeria dishing up thick, square slices with a signature crispy cheese crown. It's a cash-only, take-out operation with long lines and no tables – the pizza is the entire point.
Tiny Miracle Mile slice counter slinging thick Detroit-style square pies with tall, crispy cheese edges. With zero formal seating, hot slices are eaten standing at the wall rail, sitting on the curb, or over the hoods of parked cars.
Family-owned Bangladeshi restaurant on Western Avenue serving homestyle cooking. The kitchen runs on its own unhurried clock, turning out 12-hour beef bone marrow stews and fresh flatbreads.
Parking lot taco stand centered on a vertical trompo, where al pastor is shaved to order with a slice of pineapple. A long communal bar holds salsas, grilled vegetables, and potatoes for topping off fresh tortillas.
Highland Park walk-up serving tacos with the energy of a backyard party. Mesquite smoke fills the sidewalk as staff crisp up blue corn tortillas with a signature layer of Monterey Jack.
Long-standing Highland Park fixture dishing up huge, Mexico City-style antojitos from a simple, open kitchen. The specialty is the namesake huarache – a fried, bean-stuffed masa base piled high with toppings like asada, pastor, or chorizo.
Cozy, unpretentious Highland Park dining room serving homestyle Salvadoran and Mexican cooking. Traditional booths fill up for handmade pupusas, fresh curtido, and massive plates of carne asada.
True baseball diner dedicated to the Dodgers, with walls plastered in ticket stubs, trading cards, and old photos. Hybrid-sourdough pies are served alongside cold beer – the place gets packed on game days.
Tijuana-style taqueria built around an open kitchen with spinning trompos of adobada and corn tortillas pressed to order. Classic street tacos and crispy, cheese-filled vampiros go straight from the grill to the salsa bar.
Sinaloan-style taqueria focused on wood-grilled carne asada served in tacos and mulitas on handmade tortillas. The simple space has a self-serve bar for loading up on fresh beans, radishes, cilantro, and salsas.
Craft molino and food counter inside Mercado La Paloma, milling heirloom corn from Mexico into fresh masa. The menu showcases Oaxacan antojitos – quesadillas and tlacoyos served from the counter to the market's shared tables.
Hanoi-style pho is the focus, defined by its lighter, clearer broth and fewer garnishes. The bowls are famously generous with meat – expect everything from tender short rib to brisket and tripe.
Corner seafood shack serving Cambodian-style comfort food from a small takeout window. The signature garlic shrimp is the main event; grab a spot at one of the few outdoor high-top tables.
