Row 1

952 S Broadway
Los Angeles, CA 90015
(213) 444-0984
New American, Spanish
$ $ $
Tue–Sat: 6:00 PM–9:30 PM

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Foursquare Tips

  • Try the seaweed-tofu beignets, spare arrangements of foraged greens, scallops with nightshade berries or shriveled, butter-soaked carrots that somehow manage to taste better than meat.
  • Almas innovative menu changes all the time, but we were blown away the roasted smoked duck served with turnip, pear, sprouted peanuts and a cup of coffee thats poured over the dish at the table.
  • Bon Appetit named this place the best new restaurant in America, and they weren't lying! The seaweed-tofu beignets are a must.
  • The muffins, porcini doughnuts, and rose geranium white chocolate semifreddo are divine!
  • Let the countdown begin! Alma will serve lunch starting next week!
  • Not what I was expecting. Read into that what you wish, but did cancel my subscription to BA.
  • Wonderful and amazing!
  • Sit at the chef's counter and watch the magic happen.
  • Thanks to owners Ari Taymor and Ashleigh Parsons, Alma's permanent location on South Broadway is always packed with diners looking to sample the locally sourced cuisine.
  • America's FAT DUCK except for the pace and brits. Wonderful place, good wines and divine 9 course menu
  • Won Best New Restaurant in Bon Appetit. I haven't actually been myself, but I've heard good things from friends (from a friend)
  • One of the best and most exciting restaurants in LA. Amazing food and incredibly friendly staff and servers. Smoked carrots and frozen foie gras is where it's at.
  • Alma now offers Market Menus! A three-course menu for $50 per person every Tuesday and Thursday.
  • Uni on an English Muffin
  • Chef Ari Taymor gets 2 thumbs up! The frozen duck liver with maple onion soubise & coffee granola was off the charts! Also a huge fan on the sun choke soup! Believe the hype!
  • Slices of toasted baguette, smeared with pured dates, are served with a smooth, cool mound of rabbit-liver mousse, rich as foie gras.
  • You will all but ignore the crackly skinned roast chicken when you come across the sweet, shriveled, butter-soaked carrots on the plate. Those carrots are often served as a main course too.
  • Ari Taymor still uses his share of foraged chickweeds and oxalis blossoms, but nearly all of the produce comes from Courtney Guerra's Flower Avenue garden in Venice.
  • Ari Taymor's first venture is dedicated to impeccably sourced hyper-local ingredients presented in a rather unique and innovative manner. [Eater 38 Member]
  • Sit at the counter and enjoy a birds eye view of all the action!