10 glorious Los Angeles restaurants for diners with dietary restrictions

Given Los Angeles's culinary diversity, it's no surprise that diners with dietary restrictions have plenty to choose from here. Think sushi rolls made with tofu and creamy avocado, tacos filled with jackfruit and crispy oyster mushrooms, and tender cuts of kosher beef. While plenty of restaurants in SoCal offer dishes that can fit a variety of diets, and many cuisines include options for people eschewing meat or gluten, sometimes you want to be able to choose from anything on the menu. Read on for a list of stellar restaurants with menus mainly featuring vegetarian, vegan, kosher, gluten-free, and/or raw dishes.

Gluten-free and vegan

Shojin (Downtown and Culver City)

Sushi lovers will find an assortment of vegan and gluten-free options at both Shoji locations in Downtown and Culver City. There are no artificial ingredients, white or brown sugar, or table salt used in any of the dishes on the menu. Take your pick from an assortment of rolls including the spicy "tuna" dynamite roll made with tofu and avocado, and the purple treasure that swaps out raw fish for pieces of buttery eggplant on top of an asparagus and carrot maki roll. Other dishes include beet tartare topped with creamy tofu-based cream cheese and breaded lotus root, and apricot and kale salad with crushed pistachios. The Culver City location features an outdoor patio for al fresco dining, while Downtown's strip mall outpost has wrought-iron chandeliers and black leather chairs.

The Girl and the Goat (Downtown)

At this downtown restaurant, chef Stephanie Izard and her team offer separate vegan and gluten-free menus in addition to their standard menu. All three are inspired by California produce and local flavors. Highlights of the vegan menu include a carrot-tahini tofu dip, fried maitake mushrooms glazed in a soy-sake sauce, and for dessert, a coconut sticky rice served with passionfruit sorbet. Pork belly with green sauce and bok choy, and a duck tartare with red chile pepper mayonnaise round out the gluten-free menu. Floor-to-ceiling windows light up the bright, brick-covered space.

Sage Plant Based Bistro (Culver City and Echo Park)

Enjoy vegan comfort foods at Sage Plant Based Bistro, which has multiple locations across the city, including Culver City and Echo Park. Think dishes such as a three "wing" platter of tempura-battered cauliflower served in a spicy buffalo sauce, soft pretzels with a side of cashew nacho cheese, and macaroni and cheese featuring gluten-free pasta and breadcrumbs, and vegan cheese. The tacos here are another highlight; they come filled with jackfruit "carnitas," spicy eggplant "barbacoa," and tempura avocado. All the ingredients are sourced from the restaurant's farm, Sow a Heart,in Fillmore, California.

Kosher

Shiloh's Bistro and Garden (Santa Monica)

This Kosher steakhouse offers a variety of cuts at its Santa Monica location. Highlights include beef short ribs braised for 36 hours, highly marbled rib eye, and a lean beef filet. For those who prefer to skip red meat, stellar seafood options include sesame-crusted ahi tuna steak and miso-marinated black cod. Shiloh's features a lively outdoor patio where diners can catch live music on various nights of the week.

Raw

Savida(Santa Monica)

For fresh seafood flavors, head to Savida, where 85% of the dishes on the menu are completely raw. Chef Dan Smulovitz uses just three to four ingredients to create dishes such as cured bonito with a tangy crème fraîche topping, and octopus tossed with harissa, preserved lemon, kalamata olives, and tzatziki. Another highlight is the salad Smulovitz frequently changes up. Recent iterations have included crab with avocado, grapefruit, and baby gem lettuce, all topped with a lemon poppyseed vinaigrette. Wooden accents and muted grays set the tone for the casual, 34-seat restaurant.

Vegetarian

Yangban Society (Downtown)

At Downtown's Yangban Society, chefs Jeff and Katianna Hong draw inspiration from their Korean and Jewish heritages to create an impressive menu of seasonal dishes. The restaurant and deli offers a number of vegetarian banchan (appetizers), including a zesty dish of persimmons and beets marinated in chile flakes, plum extract, and sesame oil. Another highlight is an avocado and Shinko pear dish dressed in a hot mustard vinaigrette and garnished with sesame seeds. Standouts among the large vegetarian plates include a fermented black bean mole topped with lightly fried tofu. The restaurant features a mix of communal tables and sleek wooden booths. Yangban Super, a minimart that sells products like incense, handmade candles, and face masks, is upstairs.

Gracias Madre (Hollywood)

Though Los Angeles is full of stellar Mexican restaurants, Gracias Madre is one of the few offering plant-based twists on classic dishes, making it a standout destination in the city. Tacos are filled with jackfruit and cashew crema, crispy oyster mushrooms, and roasted cauliflower. A hearty vegetable soup is full of roasted mushrooms, corn, and huitlacoche (corn smut), among other ingredients. A Gracias Madre favorite is the chile relleno dish made with smoked soy chorizo, Mexican red rice, and cashew mozzarella. The airy Melrose location includes high ceilings and vibrant colors.

Simply Wholesome (West Los Angeles)

This Westside staple has been serving Caribbean fruit and vegetable smoothies alongside vegan and vegetarian dishes to the city for nearly 40 years. Its dark green exterior and tall, logo-clad steeple is a Slauson Avenue landmark. On summer days, diners are sometimes surprised with live music by legends such as Stevie Wonder. Menu items include blackened tofu with vegetables, spinach patties, and a tofu fajita wrap with hummus, grilled bell peppers, and guacamole. Owner Percell Keeling was one of the first Black restaurateurs to offer healthy options to the surrounding community when Simply Wholesome opened, and it remains a popular spot today.

Plant Food and Wine (Venice)

Plant-based communal dining is the focus at this Venice establishment. The restaurant has a single, long wooden table that seats 70 in a garden that's reminiscent of a backyard gathering. The menu is guided by the seasons and locally-sourced ingredients, with recent highlights including kale hummus and an heirloom tomato and zucchini lasagna. A standout section of their menu called "plants, roots + greens," features must-try dishes such as Brussels sprouts with tahini, smoked eggplant with a tomato pistachio chutney, and a yogurt-based avocado curry.

Vegan

Ramen Hood(Downtown)

In a city known for its ramen scene, this vegan spot in Downtown's Grand Central Market hits the spot. Noodles are made by pressure-cooking roasted sunflower seeds with kelp, and the creamy broth is made from mushrooms. A menu highlight is the spicy garlic katsu ramen topped with scallions, bok choy, king oyster mushrooms, and nori. Add on a vegan egg: here the yolk is made with a yeast and sodium combination, and the white is created with seasoned soy milk and seaweed gelatin. Small plates include broccoli with a soy chile glaze and cucumber avocado salad with sesame dressing and chile flakes. Pull up a bar stool at the counter and people watch in the busy food market.

Kristin Braswell is a journalist and founder of CrushGlobal Travel, a company that customizes travel guides and authentic experiences around the world.

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