Fine Taste Only: Where to Be an Expensive Date in LA

By Jenna Birdwell

Before you read, I recommend not being on an empty stomach because you will get hangry, fast.  

Bestia

Bestia is tucked in the Arts District, and you can hear the bustling of people while walking down an unpaved road. The environment is what makes the experience exciting—real Italian restaurants are always loud. As my significant other says, "If you can't understand the other person at dinner, then you're not listening well enough."

Their style is innovative Italian; each dish is Italian-inspired, but not necessarily traditional. Every dish is meant to be shared, though you’ll probably want to be selfish and lick the plate clean.

From garlicky olives to scallop crudo to beef tartare crostini, the appetizer menu is bright. The crudo is served on a bed of ice, and the pink scallops' meat is ready to be swallowed, but don't forget to savor!

The pizza already had high ratings, so I naturally had high expectations, and let me tell you, I didn’t know crust could melt in your mouth. The Margherita pizza was simple, yet the mozzarella was expressive, and each slice stretched apart beautifully.

The savory experience was well-rounded, and skipping dessert is simply not an option. The chocolate budino tart was rich and decadent. Anybody with a chocolate craving would be immediately satiated by the salty-sweet cocoa tart and mousse pudding.

Yamashiro

This valet-only spot hidden in the Hollywood Hills has arguably some of the most incredible views of LA. Sushi is already a delicacy, and there are so many hidden sushi spots in the city, but this one offers an unforgettable date-night or celebratory experience.

I’m a sucker for a fancy cocktail, so I was excited to try their Japanese-inspired drinks. I usually go for a floral gin drink, so I decided to try the Kyoto Spritz. Roku gin is typically on the lighter side and was combined with Midori and honeydew melon for a refreshing blend.

One thing I really appreciate is that many of their options are gluten-free and vegan, which seldom happens with fine dining, where substitutions or alterations aren't always accepted.

Since this is a sushi restaurant, the menu includes hand rolls, sushi boats, nigiri, cut rolls, sashimi, noodles, steaks, karaage, and more. Some would argue that a large menu is unfavorable, making the kitchen unorganized, but Yamashiro constantly updates their menu to keep the sushi as fresh as possible, focusing on seasonal delights.

The sashimi is special here—not just a thin slice of fish lightly placed atop rice, but each piece is complex. The seared salmon sashimi was paired with cherry tomato and white ponzu, which added a sweet acidity to tone down the fishiness of the salmon.

Maccheroni Republic

I come back to this spot in Downtown LA more than any of these other places because it’s fairly affordable, considering the quality of food. Hidden behind the restaurant itself is a quaint kitchen where all the pasta is made from scratch. It has large windows, and the inside is adorned with pappardelle, bucatini, and everything else you could think of.

They keep their menu traditional with items like frutti di mare, gnocchi, and linguine vongole.

The ravioli di zucca is my favorite dish. The wheat in the ravioli is the most prevalent flavor but doesn’t leave you yearning for more because it’s stuffed with pumpkin filling. The truffle sauce is salty, with a richness from parmesan to complete the dish.

After dinner, the Amaro takes dessert cocktails to a whole new level. The liqueur has a bittersweet aftertaste, but all of the different types have a similar herbal note. I'm not crazy about super strong drinks, but I really enjoyed sipping on the Averna Amaro, which has a black licorice flavor with hints of pomegranate.

Taverna

I absolutely love Mediterranean food. I have fond memories of eating saganaki (flaming cheese) with my grandparents at a local place by my house, but it was never anything fancy. Mediterranean food is always easy on the stomach because of the use of beans and so many vegetables.

I tried a little bit of every pita dip, which included the dillest (is that even a word?) tzatziki, taverna, fava, and skordalia. I particularly loved the fava dip—the base is split pea purée, which is earthy and brightened with lemon.

The dips were a great first impression, and next, I tried the htapodi from the appetizer list. Grilled octopus is one of my favorite things to order, but I had never had it Mediterranean style. Octopus is notoriously tough to get right, but this one was tender and buttery with just the right amount of chew. A total standout.