Though maybe not quite the scene it was when it first opened, Spanish restaurant Tatel still does big, boisterous dinners with sliced jamon iberico, paella, dover sole, basque cheesecake, and plenty of well-shaken cocktails.

Chef Joshua Gil and restaurateur Matthew Egan have opened a modern Mexican restaurant inspired by Baja California in the heart of Beverly Hills. Flavors sizzle and pop with true spice, heat, and acid showing up in dishes like salmon skin chicharron, tostadas, and an amazing deep-fried snapper served with large handmade corn tortillas.

This iconic Beverly Hills deli serves reliably good pastrami and corned beef sandwiches. The extensive breakfast offerings that include cheese blintzes, matzo brei, and plenty of smoked fishes, is also worth checking out. The deli nearly closed in past years before gaining new ownership.

Using the highest grade Japanese wagyu, this shabu shabu and sukiyaki restaurant from the Yazawa group is one of the most impressive places to get the fancy beef. The prices are high to match, but the service and ambience are nothing short of something you would see in tony Tokyo neighborhoods.

Taking over the former Bouchon space, this grand dining room feels a bit less formal but no less fun, with chef Vartan Abgaryan doing a mostly Italian American menu with modern California flourishes. Founder Tommy Salvatore was at West Hollywood celebrity favorite Craig’s for years before opening this sceney spot in the heart of Beverly Hills.

The Terrace, located in the upscale Maybourne hotel, has been numerous other restaurants like Scarpetta and Georgie in the past. Chef Kaleo Adams oversees a large menu of crowd-pleasing dishes, including grilled prawns, housemade pastas, and dry-aged New York strip steak. The outdoor patio looking out into the mini park is great for warm summer evenings.

New York City import Avra serves up modern Greek fare in the heart of the Golden Triangle. Similar to its two East Coast outlets, the emphasis is on pristine seafood that’s beautifully displayed for guests to select their ideal catch. Be sure to load up on the stellar appetizers too, like grilled prawns, feta-tomato salad, and comforting manouri saganaki, filo dough stuffed with manouri cheese laced with sweet honey and balsamic glaze.

A classic Restaurant Row destination, Lawry’s is still going strong after 80 years. With spinning salads to start and juicy prime rib carved tableside, this is an excellent place for large parties and celebrations.

Located on the ground floor of the ritzy Beverly Wilshire hotel, this modern steakhouse from Wolfgang Puck serves quality red meat with chef-driven flourishes like the bone marrow flan starter. Save room for the chocolate souffle for dessert.

Umbrella Hospitality group has taken over the ground floor restaurant at the Sixty Beverly Hills with a modern California menu by chef Brian Min that appeals to locals and hotel guests alike. Sweet, crispy duck wings are heftier than the chicken counterpart while chicken liver mousse comes with a loaf of plush focaccia. Big pasta portions like mafaldine bolognese or pasta al limone give way to a mean bistro burger and dry-aged grilled branzino. Cocktails are amazing as well, like the mezcal, ginger, and pineapple-infused Cactus Prick.

H.wood Group’s gorgeous rooftop restaurant serving modern Israeli fare is located at the ever-swanky Beverly Hilton, with grilled kebabs, mezze, and composed plates like a charmoula roast chicken or braised lamb shank.

Featuring only New Zealand-raised, grass-fed wagyu beef from First Light Farms, Matū is a steak-focused restaurant where most diners order a reasonably-priced tasting menu. Of course there’s wood-grilled steak, but starters might include arugula-laced carpaccio or braised beef croquetas.