LA's Fine Dining Scene Bounces Back
Los Angeles's high-end dining scene is reportedly resurging, with new tasting-menu specialists like Seline and Somni leading the charge. These venues are focusing on elaborate, globally-inspired menus and narrative-driven dining experiences.
The resurgence of Los Angeles' fine dining was cemented when the 2025 Michelin Guide awarded its highest three-star rating to two local restaurants for the first time in the city's history: Providence and the newly reopened Somni. This marked a significant milestone for a culinary scene that the guide had previously been criticized for overlooking. Somni, which means "dream" in Catalan, originally closed in 2020. Chef Aitor Zabala's revival in West Hollywood features a 14-seat chef's counter and a tasting menu priced around $745 per person, including beverage pairings. The intimate, multi-course experience begins in a garden courtyard before moving indoors. Joining the high-end tasting trend is Seline in Santa Monica, from Chef Dave Beran, formerly of the Michelin-starred Dialogue. The ambitious 15- to 18-course menu focuses on seasonal Southern California produce and aims to create an immersive experience by removing barriers between the kitchen and diners. This wave of elaborate dining experiences arrives after a difficult period for the broader L.A. restaurant industry. In 2025, many establishments faced decreased business due to a combination of factors including the economic aftershocks of the pandemic and destructive wildfires that impacted communities and supply chains. Despite the challenges, 2025 saw a host of other significant fine-dining openings. Chef Ki Kim's Restaurant Ki, a modern Korean tasting menu in a Little Tokyo basement, earned a Michelin star and the Young Chef Award within its first year. Other notable newcomers include Asakura, a Japanese kaiseki restaurant, and La Monique, a French brasserie in Santa Monica. Looking ahead, some culinary experts predict a shift in dining habits for 2026. Trends may include smaller portion sizes, a greater emphasis on high-fiber ingredients to promote gut health, and a continued rise in "experiential" dining that offers more than just a meal.
