Some of the most innovative people and talented chefs in Los Angeles opened restaurants or crafted exciting new menus in 2018. Here is my list of some of the most memorable dining experiences that I hope to relive in 2019.

Mediterranean delights

Head to West Third Street for pleasing Mediterranean flavors. Jaffa offers a kaleidoscope of colors and flavor profiles in each thoughtfully executed dish. The chefs use fresh vegetables for vegan and vegetarian fare, along with well-raised meat and sustainable seafood. Toast “l’chaim” at Jaffa as you enjoy a variety of salatim, or Israeli cold dishes, classic Lebanese fattoush salad and warm, puffy pita bread. 8048 W. Third St., Los Angeles, (323)433-4978.

At Bacari West Third, the pita stuffed with pickled red onions, capers, ribbons of thin smoked salmon and cucumber has become a brunch favorite. Another is the avocado superfood toast with crisp pink and white watermelon radish triangles. Save room for the gluten-free Dutch baby pancake that arrives piping hot in a small cast-iron skillet. 8030 W. Third St., #3/4, (323)452-9149.

Best refreshed restaurant

The Eight Treasure salad is a classic example of the fusion cuisine at Crustacean. (photo courtesy of Crustacean)

After eight months and a $10 million renovation, Crustacean has returned to Beverly Hills with a new dazzling interior and innovative Euro-Vietnamese menu. Each dish is a fusion of balanced flavors prepared by chef-owner Helene An and executive chef Tony Nguyen. Enjoy beautifully presented plates, such as the crispy cigar-shaped spring rolls filled with tuna or the surf ‘n’ turf sashimi served with thin slices of wild salmon and wagyu beef. 468 N. Bedford Drive, Beverly Hills, (310)205-8990.

India’s fine dining

Spice Affair serves authentic and delicious Indian fare in an elegant atmosphere. (photo by Jill Weinlein)

Spice Affair brings the heat to Beverly Hills with California ingredients that are kicked up a notch with traditional northern and southern Indian spices. Order the avocado bhel, which comes in a cylindrical stack with layers of spiced mashed potatoes, smooth avocado and puffed rice. Another winner is the sesame eggplant dish with tender baby eggplants mixed with a tomato and tamarind sauce, caramelized onions, chopped almonds, peanuts and sesame seeds on top. 50 N. La Cienega Blvd., #120, Beverly Hills, (310)400-6800.

Wine and dine

Wally’s Beverly Hills offers 3,000 wines from around the world. The staff will gladly pair a glass of one of the fine wines with the restaurant’s contemporary French dishes. Order Wally’s corn agnolotti with poached lobster, and pair it with a flight of white wines. For more wine tasting, there is now another Wally’s location in Santa Monica. 447 N. Canon Drive, Beverly Hills, (310)475-3540. 214 Wilshire Blvd., Santa Monica, (310)475-0606.

Inko Nito’s robata fun

Robata-grilled chicken wings with ume-boshi, green chili, mint and sansho have a nice kick to them. (photo courtesy of Inko Nito)

Following the success of Inko Nito’s first location in downtown’s Arts District, the Zuma group-owned restaurant has opened a second location on West Third Street. Sit at the large horseshoe-style bar that wraps around the open kitchen to watch the chefs grill tender beef cheeks and glistening prawn skewers bathed in garlic and lemon. Servers perform a “kimchi dance,” shaking a container filled with hot rice, Korean miso, spring onions, sesame and cracked egg. 8338 W. Third St., Los Angeles, (310)439-3076. 225 S. Garey St., Los Angeles, (310)999-0476.

Beverly Center’s new dining destinations

Cal Mare transports Angelenos to the Italian seaside with its upscale coastal décor and delicious Italian dishes. The menu highlights seafood from both the Mediterranean and Pacific Ocean, as well as fresh handmade pastas and brick oven pizzas. Chef Joe Sasto, a finalist in Season 15 of “Top Chef,” opened Cal Mare with Michael Mina and Adam Sobel in 2018. 8500 Beverly Blvd., #115, Los Angeles, (424)332-4595.

Other new Beverly Center dining opportunities include Farmhouse, featuring responsibly farmed meat and poultry, and sustainable seafood. The restaurant offers a hand-picked selection of small-batch wine, spirits, kombucha and craft beer exclusively brewed in Los Angeles. 8509 W. Third St., Los Angeles, (323)818-4925.

Tocaya Organica only serves meats and fish that are fresh and entirely free of hormones, steroids and antibiotics. Dishes can be made vegan or with a non-vegan protein, such as carne asada, achiote chicken, sea bass or adobo tofu. All dishes are prepared to promote health, community and sustainability. 8500 Beverly Blvd., #107, Los Angeles, (424)285-6080. 6550 Sunset Blvd., Los Angeles, (323)472-5802.

Marugame Udon, featuring cafeteria-style dining, makes authentic Japanese udon from freshly kneaded, boiled and cooked noodles right in front of diners. A tempura and rice ball station and a diverse array of complimentary toppings allow dishes to be customized. 8500 Beverly Blvd., #105, Los Angeles, (310)734-0243.

Weekend brunch

Baltaire in Brentwood has become one of my favorite brunch spots. Chef Travis Strickland cooks up thick orange cornmeal hotcakes, a variety of creative sweet and savory toasts, and a special cinnamon monkey bread delivered straight from the oven in a baking pan. 11647 San Vicente Blvd., Los Angeles, (424)273-1660.

Surf ‘n’ turf specials

When Cattle & Claw opened as a pop-up at the Sofitel Los Angeles, it quickly became popular for its grilled lobster and burgers. The casual venue is inspired by the London chain Burger & Lobster. Sit out on the garden patio under twinkle lights and enjoy a glass of rosé or craft beer with a lobster beignet, multilayer seafood tower, grilled lobster or a juicy 10-ounce burger. 8555 Beverly Blvd., Los Angeles, (310)770-1654

Favorite plant-based dishes

Jewel by Jasmine Shimoda and Sharkey McGee offers affordable, plant-based options for everyone – vegans, vegetarians and even omnivores. The visually spectacular L.G.B.T toast is made with lettuce, guacamole, tempeh bacon and tomatoes. Shimoda makes a niçoise salad with a scoop of vegan tuna made from ground almond and sunflower seeds mixed with shallots, dill and Dijon mustard. Hearty sandwiches include the LA Phil, a vegan take on a Philly cheesesteak. Dishes are free of refined sugars and processed ingredients. 654 N. Hoover St., Los Angeles, (323)522-6927.

The Fields LA’s talented chefs

There is something for everyone at the new Banc of California stadium. Dining opportunities include Timothy Hollingsworth’s C.J. Boyd’s Fried Chicken sandwich counter on the first floor. Over at the next counter, Akko Port offers falafel wraps, smoked hummus bowls, pickles, and organic grain and raw root vegetable salads. Head to Jason Fullilove’s Barbara Jean for American soul food dishes such as jambalaya, slow-cooked barbecue ribs, oyster po’boys, crawfish mac and cheese, and a soul food bowl filled with braised greens, black-eyed peas, sweet potato latke and bacon on steamed rice. At Ms. Chi Café, “Top Chef” contestant Shirley Chung makes her delicious dumplings filled with chicken, shrimp and pork. Her pot stickers feature beef and sweet carrots, and a vegan version is filled with spicy tofu. Others counters in the food hall include Coni’Seafood, where fresh fish is imported from the Sinaloa and Nayarit states of Mexico. Burritos La Palma offers chef Alberto Bañuelos’ special birria de res burrito, one of the late food critic Jonathan Gold’s beloved dishes. And at the Piccolo Antico counter, diners can order thick focaccia-crust pizzas and sandwiches reminiscent of those in Rome. 3939 S. Figueroa St., Los Angeles, (213)419-9465.