The beef tongue "schnitzel" baco at Josef Centeno's Downtown restaurant is a wallop for most diners, loaded with harissa, smoked aioli for even more richness, and a pickle to balance it out. The massive sandwich-like dish is probably worth sharing so you can enjoy the rest of Baco's terrific plates.

Jonathan Gold raves about the corned beef hash at this classic Beverly Hills power lunch spot. A wide plate of fried potatoes and beef, topped with a poached egg. Be sure to order it well done.

The bone marrow at Wolfgang Puck's steakhouse gets elevated with a meaty flan filled into the bones. Even more spreadable than simple roasted bone marrow, the appetizer is popular enough that it's almost on every table.

Chef Kris Yenbamroong really has a way with pork, and the pork toro is probably the most popular order. A chewy and meaty cut from the neck of the pig, it's a crowd pleaser, especially with that complex, spicy dipping sauce.

Despite menu changes, the oxtail poutine here is a very popular order, a heap of fries topped with gravy-laden braised oxtail. It's hard to go wrong with that.

The beef sandwich, double-dipped, is one of the enduring classics of L.A. dining. The lamb sandwich is pretty fantastic too. Just be careful with the extremely spicy, sinus-clearing mustard sauce, so dab with caution.

The fancy carving carts, which roll around the dining room at this Beverly Hills institution, are the ideal place to fulfill one's meat-filled gluttony. Order a beef bowl cut, the size served to football players who come into town during the Rose Bowl.

A chili cheese dog here isn't going to change your life and it certainly isn't worth the long wait on most nights. But it's been the hunger cure for thousands of Angelenos over the decades.

The Godmother sandwich is still the Italian sub to beat in Los Angeles. Loaded with a slew of cold cuts and topped with shredded lettuce, hot peppers, and mustard, it's still one of the most popular things to have for lunch in the city.

Roy Choi first gained notoreity for these short rib tacos, marinaded like kalbi and topped with salsa that would fit right into any taco truck around town. The fusion fueled not only Choi's empire, but a thousand other nouveau food trucks and imitators.

Sang Yoon is credited with creating the gourmet burger. Inspired by French onion soup and served on an oblong sandwich bun, it still manages to impress doubters after more than 12 years. Don't ask for ketchup, but you really won't need it anyway.

The grilled Reuben is the thing to get at this far-flung Valley deli. Loaded high with pastrami, it's worth the trip for fans of Jewish deli fare, despite the trek up north. There's also a location in Westlake Village for those in the West Valley.

If you were to ask Ori Menashe what his favorite dish to make it, it's the fried chicken gizzards, an unlovable dish that will turn any doubter. Served with roasted beefs, endives, and aged cheese, it's a must order for any first timers at this popular Arts District restaurant.

The tacos al pastor here is among the best in town. Consistently flavored and expertly sliced off the trompo, the tacos run a mere dollar. And the mulitas and alambres, made with said al pastor meat, are great as well.

The spicy pork patties at Spicy BBQ, a tiny hole-in-the-wall on the fringe of Thai Town, is a great thing to order, along with the great khao soi noodles. Served with fried basil leaves, don't underestimate their spice.

Jose Andres found a signature dish in this Philly cheesesteak redux, a gentle loaf (called air bread) filled with cheese and topped with slivers of Kobe beef, it's an addictive bite. It's hard to have just one.

This SGV classic looks simple, but it's still one of the tastiest bites in town thanks to a thin pancake wrapped around savory beef slivers and generous cilantro.

The brisket and ribs make some of the best Texas-style barbecue in town. Showing a high level of smoke flavor and doused in a spicy sauce, it's worth a trek. But if distance is an issue, there's always Bludso's Bar & Que right on La Brea and Melrose, which is just as good.

Popularized in Training Day by Denzel Washington, this 10 oz steak is less than $20, a perfect thing to battle a potential hangover late into the night. The old school digs certainly help finish off any night out.

The pepper steak is the easiest thing to live the Don Draper life. Housed in a classic 1950's restaurant out in Pico Rivera, it's a bit of a trek for most Angelenos, but the tender steak and seasoned sauce make this great to the last bite.

The crying tiger beef or pork is one of the most popular orders at this Thai Town restaurant, where adventurous diners can get it in varying degrees of spiciness. If you do order it spicy, don't be surprised if you're sweating bullets or crying tears of spice-filled joy.

L.A. has a decent number of birria spots, or slow-braised goat served on a platter still drenched in broth with a side of tortillas and other accoutrements. Flor del Rio does the best version that's not in someone's house, which is impressive.

The massive 42 or 50 ounce porterhouse, dry-aged and grilled right in the dining room, is a sight to behold. Share it with a group or grab one other meat fiend to finish it off.

The sweet, savory braised short ribs at this tiny Korean restaurant are perhaps the best in town. Tender, flavorful, and addictive when eaten over rice, it's a must order when in Koreatown.

The foie-gras topped tomahawk ribeye steak at Baltaire is perfectly seared and dry-aged for deep flavor. Set in one of the more elegant dining rooms on the Westside, it's the perfect dish to tackle with a crew.

This massive turkey sandwich at Jaragua comes drenched in au jus, making it a little difficult to eat. Don't despair, grab a cocktail from the The Copper Still bar toward the end of the space, and have the best sub-$10 sandwich in this part of town.

The huge pork shank at Birch takes three days to cure before it gets roasted and basted with duck fat caramel. On the plate, it comes with a banh-mi spread of accoutrements.

The rich chicken parmesan at Jon & Vinny's is perfectly seasoned and fried to perfection. The thick layer of cheese keeps the dish together. Perfect with a side of the house made bucatini cacio e pepe.

Kris Tominaga's famous biscuits are back, only this time they come sided with luscious, buttery rabbit meatballs from his Santa Monica restaurant, Cadet.