LA Times Unveiled its Annual 101 Best Restaurants Guide 2026 at Barker Hanger.
(Santa Monica, CA - October 23 2026)
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Photos & story Karen Ostlund
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| (left) Chicken Tikka by BADMAASH and Grilled Beef Salami Slider by MISH Delicatessen, paired with Skyduster Beer and Panna Water. |
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| Norm Langer winner of L.A. Times Gold Award. |
The 2026 winner of L.A. Times Gold Award was given to Norm Langer of Langer’s Delicatessen, which is an L.A. institution since 1947,
The award was created in 2013 by the late, Pulitzer Prize-winning restaurant critic Jonathan Gold.
Langer’s Delicatessen is located near MacArthur Park (7th & Alvarado) and is famed for its hand-cut pastrami steamed for 2.5 to 5 hours and signature twice-baked rye bread. Best known for the No.19 sandwich, with pastrami, Swiss cheese, coleslaw, and Russian dressing.
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| Rustic Canyon, Oyster Mushrooms Al Pastor, Chef Elijah G. Deleon Farmers’ Market-Driven Californian | Santa Monica. |
Guests enjoyed unlimited sips and bites, while The Times Food critics team Bill Addison and Jenn Harris unveiled this year’s 101 honorees with a live countdown to the coveted No. 1 spot.
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Two Hommés, Afro-Centric.Plantain & Crab salad, Chef Mando and Chef AB. |
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| LA Times 101 Best Restaurants Nominees 2026 on stage. |
The Top 10 Restaurants (2026) from LA Times 101 Best Restaurants list are:
Lielle (Pico-Robertson) — Subterranean Nordic-Californian fine dining, opened in early 2026, led by Chef Marcus Jernmark.
Jernmark was earlier a Chef at Swedish restaurant Frantzén in Stockholm, and Aquavit Restaurant in New York. The kitchen focuses on a rotating, product-driven seasonal format, with signature dishes like hay-grilled California squab, agnolotti with black truffles, and complex seafood preparations.
Kato (Downtown L.A.) — A modern Taiwanese tasting menu destination. Traditional Taiwanese flavors with luxury ingredients as Caviar, Dungeness crab, and A5 Wagyu. Led by James Beard Award-winning, Chef Jon Yao,
Holbox (Historic South-Central LA) — Renowned Yucatecan coastal seafood counter inside Mercado La Paloma. Founded in 2017 by Chef Gilberto Cetina Jr., who in the past cooked alongside his father at the neighborhood restaurant Chichen Itza.
Dunsmoor (Glassell Park) — Heritage American open-hearth cooking, run by Chef-owner and James Beard Award semifinalist Brian Dunsmoor. Famous for its Edna’s Sour Milk Cornbread, baked in cast iron, layered with white cheddar, Hatch chile, cultured butter, and honey.
Baroo (Arts District) — Inventive modern Korean fine dining run by Chefs Kwang Uh and Mina Park. It features a contemporary tasting menu inspired by Buddhist temple cuisine.
n/naka (Palms) — Modern upscale Japanese kaiseki. Led by Chefs Niki Nakayama and Carole Iida-Nakayama. Signature dishes nclude the al dente spaghetti with abalone, mentaiko (pickled cod roe), black truffle, and kaiware, alongside grilled Miyazaki A5 wagyu with aged miso.
Hayato (Downtown L.A.) — Modern Japanese kyo-ryori and bento, led by Chef Brandon Go.
Signature dishes include, grilled Hokkaido scallops, charcoal-grilled kinki, California spot prawns, abalone, and snow crab.
Providence (Hollywood) — Premier high-end seafood and tasting menus. Led by Chef's team: Executive Chef Michael Cimarusti, Chef de Cuisine Tristan Aitchison, and Pastry Chef Mac Daniel Dimla, co-owned with Donato Poto.
Morihiro (Echo Park) — Artisan Edomae sushi counter. Led by master chef Morihiro "Mori" Onodera—a protégé of legendary sushi masters.
Highlights include seafood like otoro, chutoro, kohada, and Santa Barbara/Hokkaido uni, alongside with house-made tofu, sakura-smoked jidori chicken, and desserts as Hojicha Panna Cotta and Japanese Musk Melon.
Alta Adams (West Adams) — Elevated soul food. Favorites are the ember-roasted sweet potato with brown butter soy and smoked chili crisp, with hamachi crudo with coconut-lime-ginger leche de tigre. Led by Chef Keith Corbin.
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| Anajak Thai, Braised Beef. Curry with peanuts and carrots. Chef Justin Pichetrungsi Thai | Sherman Oaks Beverage, Skyduster beer and Panna Water. |
Additional restaurants featured at the event, included Kato, Holbox, Sqirl, Vandell, Wilde's, Saffy's, Komal, Yerord Mas, Dunsmoor, Fat + Flour, Funke, Henrietta, Jade Rabbit, Komal, Lucia, Mini Kabob, Mírate, Moo's Craft Barbecue, Pasjoli, Perilla LA x Nongshim, and Real Charmer.
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| Budonoki, Hambagu-Wagyu Pepper Slider Chef Dan Rabilwongse Japanese | Virgil Village Natalie's Juice and Tigerfire French Vodka. |
For more information and full list of restaurants, visit www.latimes.com/food and latimes.com/101
www.LAFoodbowl.com
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| Broken Spanish Comedor, CHICHARRON. |
Sponsors and partners for the LA Times Foodbowl 2026 lineup included;
China National Tourist Office
Cutwater
Fever Tree
Lee Kum Kee
Lunasia Dim Sum House
Nongshim
Philippines Tourism
Sanpellegrino and Panna Water
San Simeon Wines
China National Tourist Office
Cutwater
Fever Tree
Lee Kum Kee
Lunasia Dim Sum House
Nongshim
Philippines Tourism
Sanpellegrino and Panna Water
San Simeon Wines








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