Ruth Reichl, in the 1990s, emphasized that the best restaurants often aren't special-occasion places, but great, inexpensive ones from various cultures.
Jonathan Gold changed the narrative by ranking the 101 best restaurants, including diverse options like food trucks, and focusing beyond just fine dining.
Bill Addison continues this inclusive theme, seamlessly mixing high-end dining with beloved, affordable spots, showcasing the variety and richness of Los Angeles cuisine.
The evolving lists reflect shifting dining trends, highlighting new cuisines like Laotian and Uyghur, marking the dynamic nature of LA's food scene.
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