Three Los Angeles County restaurants have made The New York Times’ 2026 Restaurant List, an annual roundup of 50 restaurants across the country that stood out to the publication’s team of critics and scouts.
This year’s list was compiled by a 16-person scouting team that traveled throughout the U.S., dining at restaurants in major cities and small towns alike. According to The Times, the critics made their own reservations, waited in lines, arrived unannounced, and paid for their meals.
Six California restaurants made the 2026 list, with half of them located right here in L.A. County.
Yerord Mas Bakery and Deli — Glendale
This tiny, no-frills Armenian restaurant operates out of a former doughnut shop in Glendale, but its menu draws from a much broader culinary history.
The Times praised chef Arthur Grigoryan’s cooking for bringing together flavors from Armenian communities across Egypt, Syria, Lebanon, Iran, Iraq and the former Soviet Union. The result is a menu that reflects the diversity of the Armenian diaspora while remaining rooted in Los Angeles.
Komal — Historic South Central
Chef Fátima Juárez’s South L.A. molino earned recognition for its handmade Mexican specialties and freshly ground heirloom corn.
Masa is produced at the restaurant each day, forming the foundation for dishes inspired by Mexico City and Oaxaca. The Times highlighted Komal’s tacos, quesadillas, tlacoyos and plantain molotes among its standout offerings.
Jacaranda — Hollywood
Over in Hollywood, Jacaranda made the list for its ambitious 12-course tasting menu.
The Times noted the menu’s technical range and the way each course offers something distinctly different. Dinner unfolds through a succession of dishes, with the restaurant aiming to make every course feel like its own experience.
From Glendale to South L.A. and Hollywood, these three restaurants represent very different corners of Los Angeles County’s dining scene, and all three have now received national recognition from The New York Times.
