Restaurants in Long Beach

Top-rated Long Beach restaurant. Family-style Mediterranean with amazing flavors in every dish. Locally sourced ingredients, women-owned and operated. Brunch is a standout. One of the most beloved spots in Long Beach's dining scene. Single location at 3360 E 7th St.

West Long Beach gem unlike any other. Tomahawk ribeyes on weekends, mussels in white wine and guajillo cream, best empanadas in the city, Latin interpretation of porchetta, massive Cuban sandwiches, and the finest clam chowder west of the 710. Smoker stands proudly on the sidewalk. Single location at 1916 W Willow St.

European bistro charm meets Long Beach casualness on 4th Street in DTLB. Sommelier John Hansen runs a meticulous wine program pairing old-world and newcomer bottles. Chef Danny Le crafts plates that punch above the restaurant's recognition. Weekend afternoon tea, spirit dinners, community tastings. Single location at 743 E 4th St.

Long Beach taqueria specializing in tacos de guisado (stewed meat tacos). Authentic, affordable, and beloved by locals. Featured by The Infatuation as one of Long Beach's best. No-frills setting with outstanding food. Single location at 4118 E Anaheim St.

The most innovative vegan food in the region. Chef Paul Reese's first brick-and-mortar after years of pop-ups. Purple potato gnocchi in truffle cream, pizzas with house-made sausage and pepperoni, pizza montanara (fried dough). Lemon bottarga from preserved citrus and nori. House-made parmesan from potato starch and fermented tofu. Single location at 2306 E 4th St.

East Long Beach's best pizzeria and quietly one of the best in the city. Sourdough pies with chewy blistered crust. Pepperoni cups, mushroom white pie, hearty meat lover's. Pastry chef Megan Waterbury adds seasonal galettes and olive oil cake. Expanding soon. Run by Long Beach native Josh Knight. Single location at 2936 Clark Ave.

Vibrant celebration of coastal Mexican mariscos culture. Whole fish grilled red and green (pescado a la talla), pulpo zarandeado Nayarit-style, aguachile in a stuffed coconut. Esquites with soy and ginger, smoky salsa macha with Yahualica chiles. One of Long Beach's most exciting new tables. Single location at 1436 E 7th St.

Owner Lorenzo Mottola, a Milan native with nearly three decades in restaurants. Cacio e pepe with handmade spaghetti and Pecorino Romano. Fiori di zucca flown in from Puglia. Paccheri with saffron cream and shrimp. Fried barramino with San Marzano tomatoes. Authentic dolce far niente vibes in East Long Beach. Single location at 4501 E Carson St.