8731 Pico Blvd.
Los Angeles, CA 90019
Ditmas +

Photo: Anne Fishbein Cote de boeuf at Ditmas.


  • Mon-Wed, Sat-Sun 5:30 p.m. - 11 p.m., Thur 5:30 p.m. - midnight
  • Dinner
  • Full bar
  • Street Parking
According to Top Chef alum and former chef of La Seine and FigOly, Alex Reznik's Pico-Robertson restaurant Ditmas Kitchen is an ode to Brooklyn, New York. The restaurant is billing itself as something of a chophouse, and it's kosher, with a rabbi on site to oversee things. At the back of the restaurant, Reznik expedites at the pass of a bustling, open kitchen. Through that window come dishes with ingredients like Fresno powder and pea shoots, forbidden black rice and horseradish snow. On the bar menu, a corned beef tongue dish, served on a bagel with a fried hen egg, satisfied in a simple way, like a straightforward but delicious breakfast sandwich. Whitefish rillettes are an incredibly fun idea, and would be fantastic if they weren't quite so salty and were perhaps a touch more acidic. Tuna carpaccio comes as a round of silken fish, topped with daubs of avocado and the sweet tang of finger limes. It's a dish with enough delicacy and nuance to showcase the potential of this chef. --Besha Rodell

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