Pez Coastal Kitchen debuted in Old Town Pasadena in February. The third Southern California restaurant in the Pez Cantina collection, the restaurant is inspired by LA culture, owner Lucy Thompson-Ramirez’s Mexican American background, and chef-owner Bret Thompson’s travels and training in Spain and France. Find dry-aged seafood, smoked meat, a thoughtful wine list, 16 beers on tap, and fresh cocktails in a revamped building dating back to 1896. The cold bar showcases shellfish towers and scallop aguachile, while the sea bass is served over a Meyer lemon risotto. — Mona Holmes, reporter

Chef Wedchayan “Deau” Arpapornnopparat and partner Tongkamal “Joy” Yuon bring unabashedly bold Thai cooking to Glendale Boulevard. The second Holy Basil location borrows culinary elements from the original Downtown restaurant, including a core menu of curries, noodles, and rice dishes, along with seafood specialties. Full service is available throughout the day, whether diners are perched along the counter, seated at one of four indoor tables, or stationed on the patio. — Cathy Chaplin, senior editor

MidEast Tacos from Mini Kebab’s Armen Martirosyan opened in the former Mh Zh space in Silver Lake near popular spots like Pine & Crane, Bacari, and Millie’s Cafe. On the menu are Mexican and Middle Eastern mashups including falafel tacos and kebab burritos, bowls, tacos, and more. — Mona Holmes, reporter

Cult-favorite seafood pop-up Little Fish finally opened a proper brick-and-mortar on Sunset Boulevard in Echo Park. Expect to find smoked whitefish and cured trout tartines, fish and mushroom porridges, and cottage cheese pancakes on the morning menu, while lunch brings tri-tip steak sandwiches, broccoli rabe melts, and a few salads including a classic wedge and a chicory Caesar with celery, Parmesan, and breadcrumbs. Little Fish’s signature fried fish sandwiches — crispy white fish filets served on plush potato rolls with Kewpie mayonnaise, dill pickles, and American cheese — will be available after 11 a.m. — Cathy Chaplin, senior editor

American Southwest cuisine expert John Sedlar made a return to the Los Angeles dining scene with the opening of Zozo at Maison Midi in February. On the restaurant’s menu is “equatorial food” from Israel, Egypt, Asia, South America, Eastern Europe, and more, along with some of the chef’s greatest hits from his now-closed restaurant Rivera including tortillas florales and barman Julian Cox’s Barbacoa cocktail. Come for the food and drinks, stay to browse for housewares. — Cathy Chaplin, senior editor

When Baekjeong closed in Koreatown, questions swirled around what could replace such a beloved Korean barbecue joint, but with the opening of Origin Korean BBQ in the same space, Koreatown has a new Korean barbecue star on the rise. The new restaurant comes from Eun Joo Lee, who is the co-owner of On6thHospitality and also operates upscale Quarters Korean BBQ right next door. The highlight at Origin is rightfully the meat, which is available a la carte or in pre-set meals. The set meals come with a generous helping of prime cuts, complemented by ssam, banchan, corn cheese, steamed egg, and doenjang (soybean paste) hot pot with ramen to end the meal. — Rebecca Roland, associate editor

Koreatown’s drinking scene gets a fun injection from the team behind Chimmelier with a spot inside the former Kinn along Sixth Street. It features nearly the same minimalist vibes but serves a snacky a la carte menu featuring spicy Korean chicken wings, curry katsu, chicken nurungi, and kimchi bacon rigatoni. Expect flavor-packed food to complement the list of natural wines, craft beers, and traditional Korean spirits. — Matthew Kang, lead editor

The Park’s BBQ crew has opened a place that reflects the latest Korean barbecue sensibilities with a strip mall spot right across the street. Dubbed K-TEAM, the restaurant is a rowdy late-night destination where soju, beer, and pork belly abound. There are no combos here. Nothing except a few banchan is included with meat orders. But those keen on the details will experience Korean barbecue as it’s often experienced in Seoul: various cuts of un-marinated pork like jowl, thinly-cut frozen pork belly that homesick Korean Americans find nostalgic, and a fantastic griddled kimchi rice to end meals. K-TEAM doesn’t hold back with its realistic Korean barbecue experience, and fans of the tabletop medium will relish this new grillhouse. — Matthew Kang, lead editor

Iconic soul food restaurant Dulan’s on Crenshaw finally reopened after a two-year renovation. The restaurant’s new additions include two patios, an expanded dining room, and a takeout window. The food — classic soul food hits like oxtails, mac and cheese, fried fish, candied yams, and fried chicken — is thankfully still the same. Dulan’s also acquired an alcohol license, so mimosas are coming shortly, along with a gospel brunch. Desserts include sweet potato pies, cobblers, and rotating cake flavors. — Mona Holmes, reporter

José Morales has taken his popular Long Beach taco truck and opened a permanent location Whitter, where fans line up throughout the day for possibly the best carne asada in Los Angeles. Morales learned the craft from his father, coming up as the next generation of Sinaloan-style carne asada taqueros. The modest but well-laid strip mall spot in Whittier offers a fresh salsa bar to top tacos, vampiros, quesadillas, and chorreadas — a lard-laden specialty — all topped with smoky, wood-grilled steak meat. Don’t worry Long Beach denizens: La Carreta still operates the truck in the city’s northern stretches. — Matthew Kang, lead editor

Winnie Yee’s journey from fast-casual restaurateur to pitmadam has taken the talented cook from the bustling Sunday event Smorgasburg in Downtown to this permanent house in Garden Grove. Here, she and her intrepid team smoke up Asian-inflected meats like ribs, gochujang beef ribs, and crisp char siu pork belly along with mapo chili, sesame cole slaw, and spicy cucumbers. The lines are pretty immense these days, but Garden Grove finally has a barbecue destination worth driving out to. Open 11 a.m. until sold out, Friday, Saturday, and Sunday. — Matthew Kang, lead editor