The Freshmen 15 — L.A. Weekly’s Best New Restaurants

Here are the 15 restaurants that were born in the past year (including one that was revamped so thoroughly it has basically been reborn) that have the potential to become essential. Oyster, poached uni, caviar, tarragon, champagne Anne Fishbein 71AboveLocated on the 71st floor of the US Bank Tower, 71Above is attempting to be a landmark restaurant for Los Angeles. Its name is rendered in marble and metal on the floor at the entrance, the ceiling is decorated with hexagonal sculptural forms, the waiters have the suave formality of first-class airline stewards. The dining room circles the inner perimeter of the building, so no matter where you're sitting you're in range of the floor-to-ceiling windows, beyond which Los Angeles spreads out in all its twinkling glory. In the kitchen is Vartan Abgaryan, who came to 71Above from a stint at Cliff's Edge in Silver Lake, where he raised the quality of the food considerably. Abgaryan's cooking never seemed quite right at the neighborhood-centric Cliff's Edge — it was too pretty, too formal for that sprawling space. At 71Above, his penchant for high-end drama on the plate is much more at home. You can have oysters poached in Champagne and topped with uni and caviar, or a standard but luxurious steak tartare. An old-school foie gras terrine shares menu space with a decidedly modern parsnip dish, the vegetable roasted in duck fat and served whole on the plate surrounded by dollops of strained yogurt and date puree. 71Above excels at presenting a menu that might appeal to old-school and new-school luxury tastes alike. In this era of "casual" $200 meals, there's a lot to be said for a place that manages to feel truly special. —Besha Rodell633 W. Fifth St., downtown; (213) 712-2683, Mon.-Wed., 11:30 a.m.-11 p.m.; Thu.-Fri., 11:30 a.m.-mid.; Sun., 5-11 p.m. Three-course prix fixe $70. EXPAND Asparagus duo Anne Fishbein   Baran's 2239Gugliotta's inventive global cooking doesn't need to hang its Continue Reading

You Can’t Resist the Charms of Oddball Strip-Mall Korean Restaurant Baroo

If you were to make up an imaginary restaurant, embodying all the various obsessions of L.A.'s nerdiest food nerds, it might look something like Baroo. We in L.A. love to find a gem of a place hidden —without a sign! — in a crappy strip mall. We're infatuated with Korean food, with health food, with chefs who trained at Noma, with things pickled and things fermented. There's an almost L.A.-meets-Portlandia humor to how many boxes Baroo checks. We are helpless to resist the charms of this tiny oddity of a restaurant.If there's anyone to giggle at in this scenario, it is undoubtedly the swooning fans of Baroo (in other words, me) and not Baroo itself. Part of what's so irresistible and endearing about the place is the sincerity with which its owners run their business. They say the word "baroo" refers to the bowl from which monks eat — one of the only objects a monk is allowed to possess — and there is indeed something ascetic about the setup and the intentions of the two men who run the restaurant.Located on the decidedly unglamorous stretch of Santa Monica Boulevard just east of Hollywood Forever Cemetery, Baroo's plain storefront quietly unfolded into existence in mid-August. There's no sign, and the room is tiny and sparse: white walls, a communal table, a counter from which you order, a few stools along another counter against the wall, a blackboard menu and some shelving in back holding jars of things in various stages of fermentation.Aside from the austere beauty of the room's practical objects, the only decoration is a few Nordic and Korean cookbooks and a framed print of these words: "Where do these meals come from? I don't deserve them with my own virtue. Putting down all the desires of my mind, regarding this offering as medicine to keep our bodies, we get it to complete the task of enlightenment."Those are the words of owner Kwang Uh, and they were written in 2013, when he was a student at the University of Gastronomic Sciences in Continue Reading

Los Angeles International Airport Guide

Contact information and flight status•; 310-646-5252Twitter | FacebookTerminal mapCurrent departuresCurrent arrivals Checkpoint savvyBusiest times: Domestic terminals: 5 a.m. to 8 a.m.; 11 a.m. to 2 p.m.; 5 p.m. to 7 p.m. International terminals: 11 a.m. to 3 p.m.; 6 p.m. to 11 p.m. No real workarounds, as each terminal is a separate building. ParkingParking information: 310-646-5252.Most convenient: Eight garages across from terminals, $30/day. (No valet.) Motorcycle parking free inside Central Terminal area parking structures. Charging stations (fee required for parking, charging is free) for electric vehicles located on lower/arrival level of parking structures 1 and 6 and Economy Lot 6.Least expensive: Economy Lot C (at 96th St. and Sepulveda Blvd.), $12/day ($4 each hour or fraction of an hour). Free shuttle to terminals. LAX operates Park One public parking, adjacent to Terminal 1, $16.95/day. Valet (uncovered), $22.95. (Discounts for seniors and AAA members.) Shuttle to terminal.Cellphone lot: NW corner of 96th Street and Vicksburg Avenue, by southwest corner of Economy Parking Lot C. No amenities. Transportation to/from cityMost convenient: A taxi to downtown Los Angeles, about 20 miles away, will cost about $50 and take between 35 and 50 minutes, depending on traffic. Uber and Lyft are permitted to operate at LAX and a ride to downtown is estimated at about $30 outside of peak hours.Least expensive: LAX FlyAway bus offers regularly scheduled round-trips between LAX and Union Station (Downtown Los Angeles), Van Nuys (San Fernando Valley), Westwood (West Los Angeles), Santa Monica, Hollywood, Long Beach and the Orange Line. Wi-Fi and charging stationsContinuous sessions of 45 minutes of complimentary Wi-Fi available in all terminals. (Click "Get Free Access" on LAX Wi-Fi.) Additional/upgraded Wi-Fi available for a fee from Boingo.Free charging stations available throughout the terminals. Each station has four electrical Continue Reading