Dan Tana's

"Come for the vibes, stay for the cocktails, and maybe share one of the best chicken parmesans in town. Dan Tana’s, which opened in 1964, has plenty of detractors for its celebrity-riddled booths and sometimes lackluster dishes. But fans interpret the old-school food as timeless Italian American food, with numerous plates named after the West Hollywood restaurant’s famous regulars. Stick to martinis and the chicken parm, and the rest will solve itself through the restaurant’s timeless conviviality." - Matthew Kang, Eater Staff

"Verdict: Anyone who says the food at Dan Tana’s is bad is wrong. Anyone who says the food at Dan Tana’s is incredible is also wrong. At this quintessential Old Hollywood spot, the red sauce Italian dishes are only part of the experience—you’re here to schmooze with friends, drink too many martinis, and pay tribute to one of LA’s iconic dining institutions. " - nikko duren, brant cox

"Nothing in the world beats a wild, martini-drenched night at Dan Tana’s, but since that’s not possible right now, getting takeout and delivery is the next best thing. When it comes to dinner from a seminal Italian restaurant, over-ordering is the only way to do it. We recommend a caesar salad, chicken parm, and more side dishes of pasta than you ever thought imaginable. Call (310) 275-9444 to order." - brant cox

"Perhaps it’s the woman at the bar with a rhinestone cane, or Rhea Perlman ripping shots of gin with the maitre d’, but the energy inside Dan Tana’s has always felt a bit otherworldly. In the likely event of a poltergeist, don’t plan on making a quick exit, however, because you can’t—this West Hollywood Italian restaurant is cramped and chaotic, and that woman at the bar isn’t moving for anybody. So just take a deep breath and offer that otherwordly visitor some chicken parm and a swig of your martini. That’s what it came back for anyway." - brant cox

"The Order: Nika’s Caesar We’ve heard people say things like “It’s just a salad” or “Who the hell is Nika?” when discussing this classic caesar, but we won’t hear a word of it. Dan Tana’s version is the pinnacle of the form and an essential component of any dinner at this West Hollywood landmark. Could the lettuce be more crisp? Sure. But if you’re expecting farmers market greens from a ‘60s-era Italian restaurant with waiters in suits tossing each salad in the corner, you haven’t watched enough Scorcese films. This is creamy, salty, garlicky nostalgia at its finest." - brant cox, sylvio martins, garrett snyder