LA Foodie Phil Rosenthal Gives His Best Food Recommendations, Top Beverages and More
LA Foodie Phil Rosenthal Gives His Best Food Recommendations, Top Beverages and More
A Meal with THR and Local Favorites
During his dinner with THR, Rosenthal highlighted how Los Angeles is not just a backdrop for his travels, but a home base with unforgettable flavors. Though the full menu of that particular dinner was not disclosed publicly, Rosenthal’s conversation reaffirmed locales he already extols in interviews and guide features. Among them:
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Republique in Hancock Park — Rosenthal praised its consistency across meals, calling its restaurant burger “in a different league” and also spotlighting brunch specialties like potato pancakes topped with smoked salmon and trout caviar.
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Antico Nuovo — An under-the-radar Italian gem in Koreatown, where Rosenthal says he often tells the chef to send him whatever looks best on the menu.
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Anajak Thai in Sherman Oaks — He described dinners there as “omakase experiences,” especially noting their southern Thai fried chicken as a must.
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Sushi Zo and Pizzeria Mozza — Among his go-to spots for high-end sushi and standout pizza, respectively.
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Jitlada — A Thai institution with bold flavors that he regards as essential in L.A.’s Thai repertoire.
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Sonoratown — He fondly recalls ordering the “chivichanga tray” and marvels at their flour tortillas.
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Du-par’s — A nostalgic favorite where he enjoys classic diner offerings: a hot open-faced turkey sandwich, mashed potatoes, and, of course, pancakes with boysenberry syrup.
These and other spots form part of what Rosenthal describes as his “comfort circuit” in L.A. when he’s not out globetrotting for the show.
Dining as Storytelling & Community
To Rosenthal, food is never just about flavor — it’s a narrative, a way to connect with people, cultures, and memory. In past interviews, he’s described Somebody Feed Phil as a vehicle not only for exploring cuisine globally but also for capturing moments of empathy, humor, and humility.
He often speaks of simple pleasures — his father’s love for “fluffy eggs,” or his mother’s matzo ball soup — as inspirations. That spirit is part of what drives his upcoming restaurant project in LA, which will be more than a place to eat: a place to gather.
A Diner of His Own: Max & Helen’s
In parallel with his dining recommendations, Rosenthal is actively working with chef Nancy Silverton (of Mozza fame) to open a new diner in Larchmont, Los Angeles, named Max & Helen’s after his parents. He envisions it as a nostalgic yet vibrant spot where community, comfort food, and connection converge.
Some likely features:
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Breakfast staples like “fluffy eggs,” honoring his father’s preference
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Matzo ball soup and other homestyle touches from his mother’s repertoire
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A counter layout and vinyl booths for intimacy and chance conversation
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A menu anchored in classic diner fare — burgers, breakfasts, sandwiches — but with elevated ingredients and personal touches
Rosenthal sees diners as once-ubiquitous communal hubs, where “you sit at that counter next to someone you don’t know, there is a chance you’ll make a new friend.”
Mason Royal, set to serve as head chef.
Why L.A. Matters
Rosenthal emphasizes that he doesn’t just treat Los Angeles as a stop on a food-tour circuit. After living there for decades, he regards it as the kind of place whose culinary richness deserves repeat revisits. He sees L.A. as America’s most diverse food city — from Thai to Mexican, sushi to Italian — an ecosystem where every cuisine has a home.
During the THR dinner, his tone underscored that while he’s traveled the world, the restaurants he returns to in L.A. feel like pieces of his own identity — part guide, part comfort zone, part invitation for others to taste what makes his home city special.
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