Food & Drink

New Year, New Menu: West Hollywood Restaurants Share Their Newest Menu Creations

Photo Credit: Matt Duggan (Lucques Block Island Swordfish)

What will 2018 bring? We don’t know. That’s the excitement and beauty of a new year. However, we’ve done some scouring to add a little excitement to those of you visiting. We can’t predict 2018, but we can say for sure, it’s going to be mighty tasty.

We’ve sought out West Hollywood chefs to find out what new dishes are going on some of the hottest menus in town.


Winner of Outstanding Chef 2016 from the James Beard Foundation, Suzanne Goin is joined by a bevy of talent at this rustic, carriage house restaurant. Locals love the braised beef short ribs with potato purée, Cippolini onions and horseradish cream. This January, the menu will feature newcomers in the form of Block Island Swordfish with white beans, escarole, pancetta and almonds, a Persimmon Salad with avocado, Burrata, kumquats, mint and pistachio aillade, and a hearty Lamb-neck Gnocchi, with swiss chard, tomato confit and feta salsa verde. Consider us drooling.

E.P. & L.P.

The winter is a wonderful time to grab some fresh air on the roof of this multi-tiered concept featuring incredible food and wonderful cocktails, as well as serious entertainment. Award-winning Australian-Fijian Executive Chef, Louis Tikaram, plates playful, fusion-forward twists on Asian dishes. “I have just added a beautiful winter Red Vegetable Curry to the E.P. Restaurant menu this week,” he told us in late December. “A recent visit to the farmers market inspired me. Think: Butternut squash, radish and salsify. These are just a few of the SoCal seasonal ingredients you will find in this hearty, flavorful, and fragrant curry. Starting on Monday, January 8, the L.P. Rooftop will feature a clear Winter Dome perfect for the cooler winter weather we’re currently enjoying in L.A.”


The most popular dish at Rosaline has for a long while been the Paella, made with Peruvian rice, bagoong, prawns and sausage. They’ve now made their “by-request” Lomo El Trapo a menu addition. It’s a 12-ounce Filet Mignon, seasoned in a proprietary blend of seasoned salt and rosemary, wrapped in cheese cloth and slow cooked a few feet over an open flame on the restaurant’s Josper oven. This process is a unique, never-before-seen technique that Chef Ricardo Zarate has been experimenting with. He is now ready to make it a permanent menu item in 2018.


Often lauded as owning one of the best cheeseburgers in all of Los Angeles, this joint will whisk you back to the glittering, Golden Age in design and vibe. Their burger is that dripping, greasy-spoon style indulgence we love from the era as well. Coming this winter? The Harlowe Chili is sure to earn just as many props. The bar will offer two variations. The first is made with chorizo and the second is a California-pleasing, vegan chili with soyrizo.

Connie & Ted’s

Tossed in a lightly tart, Yuzu buttermilk sauce, the Crispy Salmon & Farro Bowl is brand new and definitely worth a visit. It comes with butternut squash, roasted, fragrant sunchokes and is topped with perfectly crispy salmon skin. Make sure someone at the table also goes in for the house-favorite Lobster Roll, too. Served in a buttered, split-top bun, you can have it either hot with drawn butter or cold with house mayonnaise. Either option is accompanied by hand-cut fries made from Kennebec potatoes.

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