Building on February's diverse debuts like Lielle and Baldi, Los Angeles welcomed exciting new restaurant openings throughout March 2026. From Afro-Latin fusion in Silver Lake to modern Thai in Century City, Israeli pitas in Beverly Grove, Japanese-Brazilian-Peruvian in West Hollywood, and seafood in DTLA, the month brings fresh culinary variety.
The restaurant scene in Los Angeles shows no signs of slowing as March 2026 brings a wave of new openings.
March's openings kicked off on March 6 with Gott’s Roadside at 6333 W 3rd St #706 in Beverly Grove. This NorCal import offers casual burgers, including the green chile cheeseburger, chicken tenders with vegan options, tacos, salads, hot dogs, and sides like Brussels sprouts and onion rings.
On March 11, Amiguita debuted at 3510 Sunset Blvd in Silver Lake, led by Dominican chef Alejandro Eusebio. The Afro-Latin spot uses a Mibrasa charcoal oven for family-style dishes such as Cuban Mibrasa Vaca Frita, grilled mussels, Yaniqueque Stracciatella, and yellowtail tiradito. Mara Herbkersman serves as general manager and beverage director, curating fermented cocktails, small-batch wines, and Caribbean beers.
Very Thai opened on March 12 at 10250 Santa Monica Blvd in Westfield Century City, spanning 5,000 square feet. After nearly 30 years in Asia, it presents modern Thai fare like pad Thai, Thai-style fried chicken, grilled prime beef with Thai sauce, coffee ribs, and crispy soft-shell crab.
Miznon West Third Street arrived on March 14 at 8370 West Third Street in Beverly Grove, marking the 28th location for Israeli chef Eyal Shani. Building on its DTLA success, it features pita sandwiches including falafel burger, chicken schnitzel, and fried egg-topped “amburger,” plus ratatouille and slow-cooked beef stew.
Sushisamba followed on March 17 at 639 N La Peer Dr in West Hollywood, delayed from summer 2025. Established in 1999, this is its first U.S. return in over a decade, blending Japanese, Brazilian, and Peruvian influences in tempura small plates, ceviches, sashimis, robata skewers, Japanese A5 wagyu, moqueca mista, and signature sushi rolls.
At month's end, Joint Seafood & Uoichiba launches at 600 1st St. in DTLA, combining Joint Seafood's dry-aging facility—operated by Liwei Liao—with Uoichiba's hand roll bar, creating a seafood market and cafe hub.