Michael Mina’s modern Egyptian restaurant plucked out of Vegas’s Mandalay Bay has landed at the luxurious Regent Santa Monica Beach hotel. One of America’s most prolific fine dining chefs, Mina’s menu at Orla reflects his upbringing eating homestyle Egyptian and Greek fare, like crispy falafel with bigeye tuna; gnudi and lamb meatballs; and kebab platter with filet mignon, lamb kofta, and chicken dolmas. A stark contrast to the Vegas edition, the AvroKO-designed Orla in Santa Monica offers fantastic, nearly unfettered ocean views from its outer tables, while the luxe interior boasts shapely tan leather banquettes. — Matthew Kang, lead editor

Chefs Jared Dowling and Jonathan Thoma bonded over their love of great food and Santa Monica/Venice’s beachside vibes, opening this gorgeous dining room inside a former Frank Gehry development on Main Street. The food ranges global flavors using farmers’ market produce, heavily leaning on coastal flavors. Dowling picked up his approach to raw fish working for Yess chef Junya Yamasaki in London, employing aging techniques and fine slicing for things like halibut crudo with Meyer lemon and olive oil. Thoma’s youth in Malaysia informs a multicultural approach, including lobster fried rice with makrut lime and saffron. Cocktails come from the Varnish and Scopa bartender Eugene Shaw, where chicory cold brew and aged rum comprise Edgemar’s take on an espresso martini. — Matthew Kang, lead editor

Chef Travis Lett, an important figure in the Venice dining scene, has returned to his former MTN perch with a similar modern Japanese izakaya menu. Think seasonal ramen bowls, bottarga-topped little gems, grilled salmon lunch sets, chopped tuna temaki rolls, and mushroom mazeman. Already the waits during prime dinner teams are reaching upwards of two hours, with 100 people packed into the fairly compact dining room. The Matt Winter-designed space recalls MTN, but warmer and more minimal, eschewing an overt antique feel for something simply lived in. End with a silver cup of black sesame and matcha gelato topped with toasted soba flakes. — Matthew Kang, lead editor

After 12 years of development, chef Sang Yoon (Father’s Office) finally opened the long-awaited Helms Bakery. With a team led by executive chef Nanor Harboyan and head baker Jacob Fraijo, Yoon reimaged the historical space into a new daytime cafe, bakery, and shoppy-shop with plenty of pastries and bread, alongside heartier dishes like fried chicken, pastrami sandwiches, and chicken pot pie. Make sure to check out the freezer section which is fully stacked with ice cream options, including pints from Thrifty. — Rebecca Roland, associate editor

Wes Avila’s latest project is an impressive West Hollywood steakhouse inspired by his time in Monterrey, Mexico. Opened in partnership with Giancarlo Pagani and Sam Nazarian’s SBE, MXO focuses on wood-fired grilling, large-format meats, and of course, tacos. The birria beef martillo made with wagyu beef and served with with marrow and consomé is a highlight of the menu; it feeds a group of eight to 12 and costs $275. Antojitos include Okinawa sweet potato tacos, queso fundido, and a grilled cabbage Caesar. — Rebecca Roland, associate editor

Dine like a Parisian at Bar Etoile, a new French restaurant in Melrose Hill. The restaurant comes from a team of first-time restaurateurs: Jill Bernheimer (Domaine LA), Julian Kurland (Native, the Rose), and chef Travis Hayden (Rustic Canyon, Voodoo Vin). Bar Etoile serves a bar menu comprised of small bites like bread and butter and spiced nuts made to pair with a glass of wine or a cocktail, as well as a full menu of larger dishes. Hayden’s dinner menu follows a clear European-inspired throughline with dishes like steak frites, roast chicken, and ricotta gnocchi. — Rebecca Roland, associate editor

Silver Lake sushi hotspot Santo opened its sister restaurant, Barr Seco, in late August. During the day, the airy restaurant operates as a cafe, serving coffee alongside dishes from chef David Potes like a matcha yogurt bowl, tomato miso soup, and a spicy tuna salad bocadillo. After dark, the cafe flips into a cozy bar with a wine list curated by former Kismet sommelier Kae Whalen. The bar focuses on offering natural wines and options by the glass range from $14 to $17. To pair with the wine, Potes developed a menu of dishes including a scallop crudo with tomatillo, an adobo-marinated pork tostada, and spicy vodka strozzapreti pasta. — Rebecca Roland, associate editor

After working at Michelin-starred Mexican seafood spot Holbox for years, chef Fátima Juárez and her partner in life and business Conrado Rivera have set out on their own to own Komal Molino. The newest stand in Mercado La Paloma serves dishes inspired by Juárez’s upbringing in Mexico City and Oaxaca, made with heirloom corn she nixtamalizes and turns into masa by hand. Each dish on the menu carries a special meaning for Juárez, like the Taco Sonia inspired by her favorite taco-maker growing up, and the pan de calabaza (squash bread) made with a family recipe. — Rebecca Roland, associate editor

After years of popping up across Los Angeles with her pastries, Jiyoon Jang opened Modu Cafe in Highland Park. The cafe and bakery serves a line-up of Jang’s classic sweets like chewy dark chocolate mochi brownies, barley tea-infused boricha madeleines, black sesame chocolate chip cookies, hojicha mochi muffins, and miso and misugaru cookies. Alongside the pastries, Modu serves a full coffee and tea menu in sculptural cups, with a focus on matcha. — Rebecca Roland, associate editor

Chef Phillip Pretty and sister Lauren Pretty have opened their third Long Beach restaurant, Olive & Rose, named after Phillip’s daughters, as a follow-up to their Michelin-starred tasting menu restaurant Heritage. Olive & Rose follows an approachable French bistro model, with starters like amberjack crudo, endive salad, and beef tartare followed by steak frites and black cod brandade. The midcentury modern space features walnut furniture, forest green banquettes, and lovely natural light for a welcome dose of polished California French cooking in Long Beach. — Matthew Kang, lead editor

The San Gabriel Valley will never tire of great dumplings, and this latest entrant from the owners behind Ji Rong Duck House plays the part well. Good Alley goes into a strip mall slot serving a range of pleated soup-filled dumplings in the style of Henan, a good 400 miles from Beijing in inner China. Other dishes include beef noodle soup, beef rolls, cauliflower dry pot, and clay pot pork with pickled cabbage. The chic ambience lined with traditional paintings and latticed lanterns could be plucked out of a fashionable district in any large Chinese city. — Matthew Kang, lead editor