This tiny eatery is a family affair, and a most modern one at that. Bill oversees the well seasoned grill. His wife Hiroko does the fixin's. And Bill’s ex takes orders and handles beverages. Burgers here are straightforward: thin patties with nicely charred edges tucked between soft grilled burger buns along with a thick slice of tomato, a few wisps of lettuce, pickles and optional onions, grilled or raw. No secret sauce, just good ol' mayo. It all adds up to a satisfying burger that attracts legions of loyal regulars. Don’t show up on Saturday though; this is a weekday-only operation.

We could easily make a meal of the starters at this haute barbecue joint: an order of fried mac and cheese, some kobe beef chili cheese donuts (yes you read that right) and a few skewers of juicy, super thick cut, finger lickin’ bacon; it’ll kill you but at least you’ll go out on a happy note. But seriously, there’s a reason this restaurant and the bar in particular get a good crowd: along with satisfying eats, there’s an extensive selection of craft beers and whiskeys. The rock and roll is cranking. And no one seems to care if you’re in a T-shirt or a suit. Did we mention the crisp edged mini corn muffins that start each meal? The last Wednesday night of every month, chef Aaron Robins takes diners South for a Louisiana boil. Think shrimp, crawfish and crab with all the accoutrements.

Like so many of the area’s most beloved restaurants, Carnival is in a mini mall, along with a dance studio and neighborhood bar. The Lebanese restaurant won’t win any beauty awards, though a makeover with colorful painted landscapes is an improvement. But who cares when you can get a gigantic mixed appetizer plate, enough to feed a family of four, for less than $15. It comes with hummus, tabbouli (theirs is the parsley heavy rather than grain heavy version), falafel and our favorite, baba ghanouj. You’re going to want some of their soulful lentil soup too and maybe a couple skewers of kafta kabab, made with seasoned ground lamb and beef, served over tender rice.

“Like crack” is the apt description for the crispy rice topped with spicy tuna at Katsu-Ya. Indeed, there’s a reason just about every table at the original Studio City location orders this dish. The combination of spicy fresh tuna and golden, crunchy edged rice is ridiculously good. And just about all other versions pale in comparison. Reservations can be hard to come by, but the vibe is festive and the fish quality is excellent. Be sure to order one or two items from the list of specialty rolls. Crunchy popcorn shrimp atop soy paper wrapped spicy tuna is ridiculously good, no matter how you eat it. Two more things we love: they employ several female sushi chefs and they are very nice to kids. Note there is also an Encino location.

Leave your pretensions at the door. This year and a half old spot is chill, more jeans than little black dress. Waitresses are friendly. And it all feels very familial. The décor might be characterized as rustic speakeasy meets urban loft, with lots of caramel colored weathered wood along with exposed ductwork and a wall of New York style subway tiles. Park with friends at the big L shaped bar or grab a table and choose from some 20 beers on tap, the bulk from California. Fish and chips made with lightly battered red snapper is our first choice on the “Main Grub” menu with the Peasant Burger (fried egg included) a close second. And because this is the valley, where seemingly every resident has kids, surprise, they have plenty of high chairs on hand.

PETA members beware: those taxidermy heads on the dining room wall might be distracting, to say the least. But for everyone else, Saddle Peak Lodge is one of those Los Angeles restaurants you must visit at least once. And not just for the cozy, hunting lodge interior or the delightful patio with babbling brook. Some seriously talented chefs have toiled in the kitchen here, including Josie LeBalch, Warren Schwartz and Adam Horton. Now it’s Chris Kufek, a 20 something from nearby West Hills who rose through the ranks and took the helm here about a year ago. Kufek's dishes include New Zealand elk tenderloin, which he pairs with brandied cherries and cipollini onions. There's also the Wild Game Trio - a chef's sampling of three different game meats with individual accompaniments. It works. Really well.