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And according to the Los Angeles Times’ restaurant critic Jonathan Gold, the only reason why there isn’t an 80-ounce steak on the menu is “because it was pointed out that $350 was probably more than anybody was willing to spend on a piece of meat, no matter how spectacular, and that none of the tables in the restaurant seated enough people to actually finish the thing.” Despite all that, it would be unfair not to note that Chi Spacca isn’t about excess, but meat artistry.

The quintessential neighborhood restaurant, Gjelina, on the trendy Abbott Kinney Boulevard, has anchored the Venice restaurant scene as the neighborhood has turned from grimy to gourmet.

Chef Curtis Stone was best known as that strapping Aussie from competition cooking shows — but then he went ahead and shocked Los Angeles in 2014 by opening one of the best restaurants the city’s seen in years.

Named after Stone’s grandmother, the 25-seat Maude’s concept takes the local and seasonal approach to the extreme: One seasonal ingredient is the focus of a ten-course, $125 to $140 tasting menu that changes monthly.

Market-fresh dishes like roasted carrot and avocado salad with crunchy seeds, sour cream, and citrus stand alongside a pleasing selection of housemade pastas, whole wheat crust pizzas, and creative entrées.