Hot Stuff

Want to know where the terminally trendy go to eat these days? DC 3, at the Santa Monica Airport, 2800 Donald Douglas Loop N., Santa Monica. (213) 399-2323. Style: No plane food, no plain folk--updated grill food. Setting: Super sculptor Chuck Arnoldi’s version of a 1990s Musso & Frank’s. Recommended dishes: Chilean Sea bass in saffron broth; charred tuna with citrus sauce; rack of lamb. Cost per person: $22-$50.

Fennel, 1535 Ocean Ave., Santa Monica. (213) 394-2079. Style: French, with rotating bicontinental chefs. Setting: Casual California beach chic. Recommended dishes: Michel Rostang’s John Dory in red wine sauce; Michel Chabran’s frog’s legs in caviar butter; Andre Genin’s rotisserie chicken. Cost per person: $30-$55.

Pazzia, 755 N. La Cienega Blvd., Los Angeles. (213) 657-9271. Style: Spare and elegant Italian. Setting: The silverware is Ricci; the chairs are Aldo Rossi. Recommended dishes: Pappa a la pomodoro ; yellow pepper soup; ravioli with lentils and pine nuts; gelati . Cost per person: $25-$50.

Shane Hidden on the Glen, 2932 Beverly Glen Circle, Los Angeles. (213) 470-6223. Style: Neighborhood pizza parlor to the stars. Setting: Alice in Southwesternland. Recommended dishes: Santa Fe chicken soup with ravioli; pizza with lamb sausage; beef quesadilla. Cost per person: $12-$35.

Tribeca, 242 N. Beverly Drive, Beverly Hills. (213) 874-2322. Style: Boy Food Hall of Famer for fans of athletics and good service. Setting: Black and white room; color TVs. Recommended dishes: Crab cakes; sea food stew; steak. Cost per person: $20-$35.

--Compiled by Kathie Jenkins