P.Y.T.
Pretty young turnips…and every other veg that Southern California can grow.
GO HERE: for a not-at-all-precious ode to vegetables in all their glory, most of which have been grown under the oversight of Josef Centeno (a Top 50 alum) at a nearby urban garden. There’s meat on the menu, but you probably won’t notice it.
ORDER THE: crudité platter, which changes daily (as does the rest of the menu), but always includes a Technicolor assortment of wild-looking produce that’s been grilled, roasted, and cut into cool shapes for dipping into green sauces and yogurt-based dressings. Beyond that, choose a bunch of small plates to share with your group: The seasons and vegetables change too often to reliably recommend plates.
IF YOU’RE A VEGAN: good news! This is one of few joints where a top-notch chef is willing to take the meat, dairy, and other non-plant products out of most dishes. Those “vegan options” will be just as tasty as the regular menu items.
THE VIBE IS: Los Angeles light-and-airy, with twinkling lights from the ceiling, specials on the chalkboard, and fiddle-leaf fig trees crowding the corners. It feels like you’re outside, even though you’re smack in the middle of DTLA. (There’s a patio, too, though inside is nicer.)
GETTING IN: is hardest for the in-demand brunch (cucumber salad, FTW) but, truly, it’s more fun to eat your vegetables at dinner. Reserve a few days out. And since most tables are small, save this one for a date or smaller group.
