Akasha Restaurant/Bar/Bakery
9543 Culver Blvd., (310) 845-1700. www.akasharestaurant.com .Seats: 130.Cuisine: sustainable New American.Specialties: grilled artichoke with smoked paprika aïoli; slow-cooked broccoli pizza with leeks, roasted tomato, chevre and crushed red chiles; South Indian-style salmon with oven-roasted curried cauliflower, sugar snap peas with mustard seeds and tamarind-date chutney; organic pan-seared chicken with herbed faro, pea shoots, cipollini onions, roasted shallot reduction; chocolate-hemp gelato.Main courses: $14-$32.Chef-owner: Akasha Richmond.
Father’s Office
3229 Helms Ave., (310) 736-2224. www.fathersoffice.com .Seats: 150.Cuisine: eclectic pub-style.Specialties: smoked eel with poached egg, fennel, horseradish and crème fraîche; spicy lamb skewers with roasted Japanese eggplant, radicchio and red jalapeño; bistro steak with shallot butter and frites; The Office Burger with caramelized onions, bacon, Gruyère, blue cheese and arugula.Main courses: $4.50-$16.Chef-owner: Sang Yoon.
Melt Down etc.
9739 Culver Blvd., (310) 838-6358. www.meltdownetc.com .Seats: 34.Cuisine: grilled cheese sandwiches.Specialties: Cheddar, muenster and fontina with the option of bacon, ham or tomato; sharp Cheddar, smoked ham and apple butter; house-made turkey breast, Brie, arugula and cranberry-horseradish mustard on walnut bread; goat cheese, fig preserves and wildflower honey on walnut bread.Main courses: $6.75-$8.75.Consulting chef: Wendy Jacobs-Riche.Owner: Ryan Afromsky.
Rush Street
9546 Washington Blvd., (310) 837-9546. www.rushstreetculvercity.com .Seats: 163.Cuisine: modern American.Specialties: tataki nachos with seared ahi, avocado, slaw and won ton chips; grilled petite New Zealand lamb chops with charred radicchio and honey-balsamic reduction; roasted marrowbones with braised short ribs, onion marmalade and toasted brioche croutons.Main courses: $15-$22.Executive chef: Dave Northrup.Owners: Ken Kaufman, Brian McKeaney and Tom Patchett.
Vinotéque
4437 Sepulveda Blvd., (310) 482-3490. www.vinotequela.com .Seats: 125.Cuisine: pan-rustic tapas.Specialties: English cucumber gazpacho; creamy blue cheese panini with fig confit; grilled lamb kefta burger on house-made pita, honey-harissa yogurt; grilled hanger steak.Main courses: $6-$18.Chef: Gerry Oppong.Owners: Gil Ran and Alex Shteyman.
