favorite

Much of the news dominating the local restaurant scene has focused on sadness.

Two Los Angeles icons, Cole’s French Dip and Echo Park’s Taix restaurant, closed after more than 215 combined years of service.

It’s easy to be down and not necessarily want to go out.

Fortunately, our Food team, led by senior editor Danielle Dorsey, has some amazing recommendations for new favorites and old haunts that will fill your stomach and lift your spirits.

This month’s highlighted selections include locales from Altadena and Echo Park to Malibu and Westwood that the team feels are all worth your time.

Let’s take a look at a few of their selections.

Duke’s (Malibu)

The iconic restaurant along PCH was on the heels of reopening after the Pacific Palisades fire last February when heavy rain caused mudslides that led to flooding and extensive damage.

Fourteen months later, Duke’s Malibu is open with significant renovations and limited lunch and dinner menus featuring Hawaiian-influenced seafood staples such as crispy coconut shrimp, Korean sticky ribs and hula pie.

As the restaurant celebrates 30 years in operation, plans are underway for an anniversary party this summer.

(Kayla Bartkowski/Los Angeles Times)

Golden Leaf Restaurant (San Gabriel)

A Taiwanese restaurant in San Gabriel was forced to remove stinky tofu, a popular, culturally significant dish, from its menu after repeated complaints from residential neighbors and fines from the city.

City officials have encouraged Golden Leaf restaurant to install an expensive filter to address the pungent smell, though owners insist that none of their immediate shopping center neighbors have complained about the odor.

Supporters launched a Change.org petition last summer backing the preparation of the dish.

(Bill Addison / Los Angeles Times )

Hoja Blanca (Palm Springs)

If you’re heading to Coachella today, it’s worth making a detour for this weekly pop-up at a sleek Palm Springs bar.

From married couple Omar Limon and Blanca Flores Torres, with help from Omar’s brother Arnold Limon, Hoja Blanca offers a playful take on modern Mexican food with dishes such as quesabirria tacos, esquites with cauliflower and a tetela topped with pork belly, all served alongside Bryan Jimenez’s classic cocktails.

(Stella Kalinina/For The Times)

Meymuni Cafe (Rancho Park)

As war unfolds in Iran and neighboring countries, L.A.’s Persian community has found comfort and support at restaurants such as Meymuni, a modern Persian cafe that offers free tea and cookies to diners, many of whom stop by after related protests at the nearby Federal Building.

The cafe opened in 2025 with barbari bread and lavash wrap sandwiches, tahini-date shakes and chai lattes, plus a full slate of events aimed at uplifting the local Persian community.

(Stephanie Breijo / Los Angeles Times)

NADC Burger (Westwood)

The rapidly expanding smashburger chain from Pasta Bar and Sushi by Scratch Restaurants chef Phillip Frankland Lee has opened its first L.A. location in Westwood Village, with plans to open additional locations in the city.

The signature burger at NADC — an acronym for “not a damn chance” — features two Wagyu patties, American cheese, grilled onions, jalapeños, pickles and a house sauce, with beef tallow fries and brown butter chocolate chip cookies rounding out the short menu.

(Stephanie Breijo / Los Angeles Times)

Roshona Bilash (Larchmont)

After stepping away from the kitchen for decades, Abul Ibrahim has opened a quick-service restaurant in Melrose Hill that celebrates the Bangladeshi flavors he grew up with.

Roshona Bilash, which translates to “luxurious taste,” features Bengali classics such as bone marrow nihari, rice pilafs and meats and breads cooked in a clay oven, with plans to expand with regional specialties such as seafood dishes popular along the Bangladesh coast.

Check out the full list here.

The week’s biggest stories

(Kyra Saldana/For De Los)

Los Angeles Times Festival of Books

California living

Crime, courts and policing

Entertainment and media news

What else is going on

Must reads

Other meaty reads

For your downtime

(Illustrations by Lindsey Made This; photograph by Frazer Harrison / Getty Images)

Going out

Staying in

L.A. Affairs

Get wrapped up in tantalizing stories about dating, relationships and marriage.

Have a great day, from the Essential California team

Jim Rainey, staff reporter
Hugo Martín, assistant editor, fast break desk
Kevinisha Walker, multiplatform editor
Andrew J. Campa, weekend writer
Karim Doumar, head of newsletters

How can we make this newsletter more useful? Send comments to essentialcalifornia@latimes.com. Check our top stories, topics and the latest articles on latimes.com.

It was a moment playing golf that anyone and everyone looks forward to celebrating.

Jake Norr, a junior at Palisades High, made a hole in one earlier this week at Woodley Lakes Golf Course. It was part of a nine-hole round that left him six-under-par and stamped himself as the favorite to win the City Section individual title later this spring.

He then aced the fifth hole at Harding Golf Course on Thursday.

“I think he has a good chance,” Palisades coach Dave Suarez said of Norr winning the individual City title.

Norr used a 9-iron for his hole in one on the 159-yard hole at Woodley Lakes.

“It was the first of many to come,” Suarez said on Wednesday.

Then came Norr’s second hole in one on Thursday, making Suarez’s prediction pretty impressive.

“I knew he had it in him,” Suarez said.

Norr has been part of Palisades’ last two teams to win City titles.

“He’s a really hard worker,’ Suarez said.

This is a daily look at the positive happenings in high school sports. To submit any news, please email eric.sondheimer@latimes.com.

Pastry chef, baker and champion of whole grains Roxana Jullapat opened Friends & Family in East Hollywood nine years ago, a forerunner among a new wave of artisanal bakeries in Los Angeles. Her first book, “Mother Grains,” served as an introduction to baking with freshly milled ancient grains such as rye, barley, buckwheat, corn, oat, rice, sorghum and local wheat. Her follow-up cookbook, “Morning Baker,” centers the same whole grains with an emphasis on incorporating them into easy, everyday bakes and weekend projects, from muffins and scones to viennoiserie and naturally leavened and yeasted breads, along with French toast, pancakes, waffles, doughnuts and quiche. With the first book, “I didn’t anticipate that people were so ready and hungry for cooking and baking with grains,” she said recently. “They were ingredients they already had in their kitchen.” The follow-up book is also a snapshot of Friends & Family’s morning bake, the daily production of several dozen kinds of pastries that fill the pastry case to overflowing. There are recipes that are easy to jump into, and there is a chapter devoted to whole-grain croissants, made with spelt and whole wheat. A primer on her favorite flours and recommended millers is a vital resource.

Show more Show less