From 40 Love to Elephante: Where to Dine in L.A. Way After Dark

40 Love

The group behind Delilah, Poppy, The Nice Guy and The Peppermint Club have opened a country club-inspired sports hall with vegan options (squash hummus, fried green tomatoes) and cheatworthy finger foods like buttermilk chicken tenders.

The Double Barrel

This new Beverly Hills whiskey destination — a cousin of a same-named operation that opened in 2017 at Malibu’s Saddle Peak Lodge — has all sorts of things to accompany high-end lantern fuel: duck rillettes, portabella mushroom fries and crispy pork belly toasts.

Elephante

Owner Nick Mathers (Eveleigh, Goldie’s) has bowed this sleek rooftop?Santa Monica space with a Southern Italian-inspired menu, which runs from branzino and veal chop Milanese to grilled artichoke agnolotti.?But the downside of late night: You?can’t see the ocean?view.

Everson Royce Bar

Order a shrimp roll or chorizo burger — paired with barrel-aged cocktails?— at wooden picnic tables out back in downtown L.A.’s Arts District. This indoor-outdoor spot is open until 2 a.m.

Golden Bull

This 70-year-old Santa Monica dive a few yards up the road from PCH has?been rebooted under new ownership. Chef Greg A. Daniels (a Jean-Georges vet) has upgraded the chophouse fare but kept it straightforward, from shrimp cocktails to prime?rib.

Otono

Highland Park meets modern Catalonia at chef-owner Teresa Montano’s new concept. The tapas are inventive takes on classics (pan con tomate, a tuna conserva). Don’t miss her interpretations of paella’s noodle-based analogue, fideua.

The Restaurant at the NoMad

There’s a slimmed-down late menu at the NoMad’s?maximalist-chic downtown L.A. hotel lobby dining room run by celebrated chef Daniel Humm and his partner Will Guidara. (They co-own Manhattan’s Eleven Madison Park.) Expect ceviche, crudites and a dry-aged burger.

Viale dei Romani

Around the corner from Craig’s and Dan Tana’s is this far more easy­going and youthful West Hollywood charmer from chef Casey Lane (Venice’s?The Tasting Kitchen) doling out crudos, pastas and wood-grilled?entrees

Wally’s Santa Monica

Chef David Feau has replicated his end-of-the-evening Beverly Hills selections at a new Santa?Monica outpost. This?means extensive cheese and charcuterie offerings, plus the luxe comfort fare he’s become known for, including a meaty hero and truffle grilled cheese.

This story first appeared in the Nov. 7 issue of The Hollywood Reporter magazine. To receive the magazine, click here to subscribe.