The article highlights standout dishes from Eater LA editors who dine frequently across various Los Angeles restaurants. Among the top mentions is Maciel's Plant-Based Butcher & Deli in Highland Park, noted for its exceptional steak and Gouda sandwich made with soy-based meat and flavorful cheese. The deli has thrived amidst challenges faced by vegan eateries in LA. Additionally, Gjelina in Venice is celebrated for evoking nostalgia with its atmosphere and delicious dishes like Thai snapper crudo, showcasing timeless culinary offerings and a lively dining experience.
Eating at Gjelina in Venice in 2025 feels like stepping back in time - to Gjelina in Venice in the early 2010s. There are still locals waiting for tables on a mulchy wooden bench out front, $1,200 sweaters draped on their shoulders. Servers flit around in monochromatic oversized clothes that add color to an otherwise gray-washed backdrop. Gaping front windows pour natural light into the dining room, rendering iPhone flash irrelevant if you have the right table at the right time (before 7 p.m. in March). The food is as Gjelina as you remember, including a vibrant Thai snapper crudo that delights with its freshness and presentation.
In Los Angeles, the last few years haven't been easy for all restaurants, let alone vegan ones, many of which added meat products to their menus to survive. But somehow this plant-based deli remains busy. A bite into its Gouda and steak sandwich exemplifies why it's a solid spot for a sandwich: The flavors are savory and wonderfully seasoned.
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