The Biggest Los Angeles Restaurant Openings in March 2025

Los Angeles is no stranger to restaurant openings, whether splashy openings in iconic buildings helmed by big-name chefs, a humble neighborhood spot, or a pop-up leaping into a permanent space. Consider this monthly rundown a go-to guide for the newest and boldest debuts across the Southland.

Prose Kitchen and Bar

Prose Kitchen and Bar - Woodland Hills

STK, Fig & Olive, and Cleo veteran chef David Gussin and his wife/co-owner, Molly Gussin, took over the former Gasolina space in Woodland Hills to open their first permanent Prose Kitchen and Bar on February 26. Gone is the former Gasolina’s motorized theme, replaced by a sleek bistro-like atmosphere. Prose’s menu melds California cuisine with multiple influences like mushrooms or filet mignon grilled over charcoal, hamachi with citrus and pineapple, and a mustard-seared dry-aged burger. They currently serve dessert wines and zero-proof cocktails and plan to expand to a full bar later this year.

Rebecca Roland

Takagi Coffee - Beverly Grove

Japan-based chain Takagi Coffee opened its first U.S. outpost outside Singapore and Hong Kong in February, right in Beverly Grove. The cafe centers its food menu around fluffy soufflé pancakes, but also serves savory Japanese dishes like katsu with rice and miso soup, omurice, and chicken nanban. The wafu pasta is a vegetable spaghetti with onions, mushrooms, tomatoes, spinach, shiso leaves, and arugula. Takagi Coffee sources specialty beans from across the globe to brew for pour-overs, while tea sourced from Okinawa is served hot or iced. Takagi’s polished and modern interior is steps away from the Original Farmers Market on Third and Fairfax.

Ron De Angelis

Attagirl - Hermosa Beach

On March 6, chefs David LeFevre and Alice Mai debuted Attagirl. It’s a bright space next door to LeFevre’s Ryla, serving Italian-California-inspired dishes that Mai says she enjoys eating. That includes extruded pasta daily for her lamb bolognese radiatore, a salty rosemary smoked focaccia, grilled octopus, salads, and fresh pita to dip into spicy whipped feta, hummus, or tzatziki. Attagirl puts a white oak-fueled grill to use for skewered spiced pork belly, wild Mexican white shrimp, and beef tenderloin marinated in rosemary. Bells & Whistles, the firm that designed Ryla, also put its blush, sea green, and earth tone touches on Attagirl, which seats 90.

Santa Canela

Santa Canela - Highland Park

Since opening on March 12, Santa Canela’s queue has kept growing. The bakery is the latest project from the Loreto team, where pastry chef Ellen Ramos turns her Mexican American roots into a sweet reality. At Santa Canela, the compact room designed by architect Lena Kohl evokes Mexico City panaderias with ample wooden storage shelves, a cafe counter for champurrado lattes, and pastries like concha croissants, pepita-infused financier cakes, and an LA-shaped churro. Ramos also prepares savory items, including a tinga chicken tart.

Brian Addison

Due Fiori - Long Beach

Daniel Flores, Gianna Johns, and chef Waldo Stout’s new neighborhood restaurant, Due Fiori, opened in the former Restauration on March 26. Fourth Street’s popular Retro Row is a popular stretch to operate in Long Beach, and Due Fiori is a fast-casual community hub where California-Italian leads the way. The focaccia-like pizzas include a Detroit-style pie prepared with a black pepper bechamel, artichoke, and speck. Stout also prepares a rich duck ricotta gnocchi and a lemon butter pappardelle. The interior and patio are beyond colorful with a fresh face for those who remember Restauration and the previous tenant, Shady Grove.

Wonho Frank Lee

Firstborn - Chinatown

Chef Anthony Wang’s Firstborn took over Chinatown’s PokPok space, which remained empty since 2017. Wang’s restaurant opened on March 28, where the chef serves his interpretation of Chinese American cuisine. The menu is inspired by his family history in Beijing, summer trips across China, and childhood in Georgia and Miami. The mapo tartare is inspired by Wang’s days of being a young line cook in Boston, ordering heaping portions of mapo tofu and eating it cold the next morning. Firstborn’s fried Chongqing chicken takes two days to make, and influenced by the Southern fried chicken Wang ate growing up in Georgia. Kenzo Han’s bar program is one of the most unique menus in Los Angeles, with a sesame Old Fashioned and a fermented rice sour cocktail.

Ashley Randall Photography

Beethoven Market - Mar Vista

Beethoven Market began operations on March 29 in a mostly residential section of Mar Vista. The space will function as a restaurant and small market with a citrus plant-lined patio, bar, and dining room that owner Jeremy Adler hopes locals will appreciate. Chef Michael Leonard’s menu straddles California and Italian cooking with focaccia, crispy artichokes, and citrus salad for starters, with pizza, pasta, and grilled meats over a wood fire for mains. Adler’s touches are everywhere, with a custom-made chicken rotisserie contraption, his favorite wines, and hand-picked products from local vendors. The full bar will make it easy for Mar Vista residents to leave the car at home and walk post-meal.