Not your regular mall food
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This is not your regular mall food

A selection of sweet treats at the French boutique and restaurant Ladurée in the Grove.

 (Jay L. Clendenin / Los Angeles Times)

A server at the French boutique and restaurant Ladurée in the Grove displays a selection of macarons.

 (Jay L. Clendenin / Los Angeles Times)

Emelia Burkhart, 9, center, with friends, Addison Mingura, 9, left and Georgia Mayenschein, 9, with their American Girl dolls and Ladurée ice creams in front of the French boutique and restaurant in the Grove.

 (Jay L. Clendenin / Los Angeles Times)

Handmade pizzas are prepared to be cooked in a wood-fired oven at Eataly in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

Terra is a rooftop restaurant and bar overlooking Santa Monica Boulevard at Eataly in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

Linguine al pesto Genovese, with basil, garlic, Parmigiano-Reggiano and pine nuts at Eataly in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

Westfield Century City’s food court is a busy culinary scene.

 (Jay L. Clendenin / Los Angeles Times)

A bartender works in the rooftop bar of Terra at Eataly in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

Il Gelato is among the stops in Eataly.

 (Jay L. Clendenin / Los Angeles Times)

The kitchen inside Terra at Eataly in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

The Garden Party is a cocktail with Hendricks gin, italicus, mint, basil, cucumber and lemon, with flower garnish, at the rooftop bar of Terra.

 (Jay L. Clendenin / Los Angeles Times)

A young girl patiently waits for the OK from her mom to eat her sandwich at Eggslut in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

A look inside Eggslut at the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The “slut,” with cage-free coddled egg, on top of smooth potato purée, cooked in a jar topped with gray salt and chives, served with slices of baguette at Eggslut in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

Chocolate is the point at Compartes in the Westfield Century City. The shop’s owner, chocolatier Jonathan Grahm, designs the packaging and oversees the development of new chocolate bar ideas.

 (Jay L. Clendenin / Los Angeles Times)

Chocolate-covered pineapple (and other fruit) is prepared under the chocolate fountain at Compartes in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

Chocolate-covered pineapple (and other fruit) is made under the chocolate fountain at Compartes in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

A patio overlooking the Third Street Promenade is on top of the new Gallery food hall at 1315 Third St. in Santa Monica.

 (Jay L. Clendenin / Los Angeles Times)

Chitarra al Nero di Seppia con Gamberetti e Nduja, with squid ink pasta, shrimp, tomato, Bava Brothers ‘nduja and scallion at Eataly in the Westfield Century City.

 (Jay L. Clendenin / Los Angeles Times)

The Branzino Milanese, with wild arugla, shaved fennel and charred lemon at Cal Mare in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

Joseph Sasto III is the executive chef at Cal Mare in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The Grano Arso ravioli, with burnt wheat, artichoke sofrito and smoked honey at Cal Mare in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The Amberjack Crudo, with grilled avocado, cucumber and pickled plum at Cal Mare in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The dining room of Cal Mare in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The kitchen is open to one of the dining rooms at the restaurant Farmhouse in the Beverly Center

 (Jay L. Clendenin / Los Angeles Times)

The zucchini soup, with lemon, feta, basil and pepitas at Farmhouse in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The tomato, burrata and basil pizza, with California tomato, mozzarella, Parmesan and basil at Farmhouse in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The Lavender, with vodka, aloe, lavender and lemon, at Farmhouse in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

Peach cobbler, baked to order, with marzipan crumble, vanilla bean ice cream, florentine almond cookie bowl and cinnamon twist at Yardbird Southern Table & Bar in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The Great American Burger, with short rib, brisket and chuck blend, house-smoked pork belly, American cheese, house pickles, special sauce and house fries at Yardbird Southern Table & Bar in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

The restaurant Yardbird Southern Table & Bar is on the first level of the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

A private dining room  at Yardbird Southern Table & Bar in the Beverly Center.

 (Jay L. Clendenin / Los Angeles Times)

A look at Dominique Ansel Bakery in the Grove.

 (Jay L. Clendenin / Los Angeles Times)

The DIY lobster rolls, with tail and claw meat, confit lemon aioli, Old Bay and espelette spice and homemade split-top potato rolls, at the weekend table brunch at the restaurant 189, by Dominique Ansel, inside the Grove.

 (Jay L. Clendenin / Los Angeles Times)

The shallot flatbread, with sautéed banana shallots, melted gorgonzola, thyme and wildflower honey, at the weekend table brunch at the restaurant 189, by Dominique Ansel, inside the Grove.

 (Jay L. Clendenin / Los Angeles Times)

Jeniffer Oh, sous-chef at Dominique Ansel Bakery in the Grove, applies a passion fruit ganache, with guava jam and candied orange peels, to their world-famous Cronut.

 (Jay L. Clendenin / Los Angeles Times)

Booths are painted to look like the inside of a crescent at restaurant 189, by Dominique Ansel, above Ansel’s bakery retail store, inside the Grove.

 (Jay L. Clendenin / Los Angeles Times)
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