Ysabel

"A trendy restaurant with a see-and-be-seen outdoor waiting area, popular among celebrities." - Rebecca Roland

"If you unironically downloaded the Co-Star App, this Fairfax spot is your sanctuary, a beautiful backyard where, no matter what time of day it is, it’s somehow always golden hour and bandage dresses are back in vogue. You're coming to this American restaurant for the setting, certainly not the oversauced branzino or $38 lobster ravioli that arrives a half hour after the rest of the entrees. And by setting, we mean an entire grove of fig trees and an illuminated yellow staircase where people make out. " - brant cox

"If you unironically downloaded the Costar app, this Fairfax spot is your sanctuary, a beautiful backyard where, no matter what time of day it is, it’s somehow always golden hour. You're coming to this American restaurant for the setting, certainly not the oversauced branzino or $38 lobster ravioli that arrives a half hour after the rest of the entrees. And by setting, we mean an entire grove of fig trees and an illuminated yellow staircase where people make out." - Brant Cox

"You can’t go wrong with Ysabel in Los Angeles. The contemporary American menu is full of hits like their spicy tuna crispy rice, hand-cut rigatoni, and lobster risotto. And so is the playlist—'90s and 2000s R&B is my love language. The vibes are immaculate, from the two large bar areas, to the patio with twinkle-lit trees, to the cozy booths lining the perimeter of the restaurant. Even the waiting area with an illuminated, picturesque staircase, never lacking influencer girlies capturing their ‘fits, makes for a memorable evening."—AH" - brennan carley

"Ysabel has one of the most beautiful hidden patios in the city and food that we wouldn’t force upon our worst enemies. If you’re into fashion/lifestyle/that sort of thing, this Fairfax spot is your sanctuary, where no matter what time of day it is, it’s somehow always golden hour. And really, what’s more important than that? It’s certainly not the $36 lobster ravioli that tastes like it was sauced by a five-year-old." - Brant Cox