B Sweet was created to bring back the homemade taste in cakes, cookies, pies and many other pastries. This young company has an unmatched level of quality in its products, and it clearly shows not only through its presentation but also in its taste.

They say the best barbecue takes time—and the story of SLAB is years in the making. It begins deep in the heart of Texas, where Burt Bakman, an Israeli immigrant, found his calling to be a pitmaster. SLAB, the brainchild of Bakman and The h.wood Group, was born in 2015. When you sit down at SLAB and taste the marbled brisket for the first time, you’ll know this experience was well worth the wait.

Seaweed has amassed a large following due to their imaginative handrolls, creative take on traditional Japanese sushi, and a variety of exotic fish. Seaweed was named after its high-quality seaweed, sourced exclusively for the restaurant from the Ariake Sea in Japan. The founder, Armen Momjian, brought his ideas to life in 2019 with the first installment of Seaweed in Koreatown and Chef Jesse Herek joined Seaweed in 2020. Under the guidance and leadership of Momjian, Seaweed has brought its take of Japanese sushi to a new generation of sushi eaters.

Katsu Sando in Japanese means “cutlet sandwich” and traditionally consists of panko-breaded and deep-fried chicken, pork, beef, or vegetables served between two slices of fluffy white bread. Our chef, Daniel Son, became obsessed with katsu sandos while he was training at Nihonryori Ryugin in Tokyo, Japan. At Katsu Sando, our vision is to serve the ultimate katsu sandwich while staying honest with traditional techniques. We source the finest ingredients, our own crafted Honey Shokupan bread, and never cut any corners.

Growing up in Michigan, a native of the Detroit suburbs, Ryan Ososky spent a lot of time cooking with his grandparents honing his baking, grilling and pierogi making skills. Growing up eating square pan pizza every weekend, Ryan created his chef-driven premium version of the Detroit style pizza that has become Dtown Pizzeria. Ryan and Dtown Pizzeria were recognized in the 2021 International Pizza Competition in Las Vegas winning 1st place and World Champion in the pan division.

When Michelin star award-winning chef Curtis Stone launches a pie store, you know that you are in for something outstanding. Topanga Social is proud to be the first location where Chef Curtis Stone will make his incredible pies and pastries available in a stand-alone outlet. Relax with a beverage and something sweet at one of the tables outside on the patio or take some treats home to enjoy with a crowd.

Born and raised in New York City, Chef/owner Perry Cheung relocated to San Francisco in 2004 to pursue a culinary education and career and moved to LA in 2011. Cheung opened Dumpling Monster February 2019 in West Hollywood, featuring an extensive dumpling menu featuring fresh, tender juicy dumplings with fillings made from hormone free meats. Cheung has appeared and won on The Esquire channels knife Fight and Food Network’s Beat Bobby Flay. During his free time, he enjoys traveling and exploring cuisines from different parts of the world.

Fat Sal’s is the brainchild of 2 friends from New York City, Josh Stone and Sal Capek. In 2010, the two realized that they couldn’t get the food they were looking for in Los Angeles, so they opened up their own restaurant, serving over-the-top sandwiches, fries, burgers, and shakes in a fun and hip environment.

Chef Alvin Cailan’s career spans a multitude of successes culminating in his current role as a preeminent authority on hamburgers. His career began in the kitchens of Michelin starred chefs Matt Lightner and David Lefebre. From there he garnered national and international acclaim with his craft casual Eggslut concept. In the beginning of 2020, Alvin opened Amboy Quality Meats & Delicious Burgers, the in-demand Los Angeles burger shop that quickly amassed a loyal customer following.

Founded in 2019 as a restaurant featuring authentic, accessible to-go products, Burrata House is now a well-rounded Italian experience. The mission of Burrata House is to curate an Italian experience focused on authenticity, simplicity, portability and affordability. The iconic old-world tastes come through in every bite, but the aspirational, Italian DNA of Burrata House is drenched in new-world attitude.

Tom Hoeck is a successful entrepreneur and founder of CandyStore.com, an ecommerce store based in Los Angeles. He graduated from the University of Notre Dame and has been running the business for the past 15 years. He is passionate about providing customers with the best possible experience, and his store specializes in offering a wide variety of high-quality candyand snacks.

At Garden Creations, we are committed to serving our guests freshly prepared salads and soups, offering healthy meal choices. Using locally sourced ingredients, our salads feature a wide range of fresh California-grown produce, and our rotating variety of hot and chilled soups are a perfect accompaniment. With an endless selection of add-ins, you will enjoy your perfect salad, with an option to top with a protein. Enjoy a delicious and nourishing meal, created by you, at Garden Creations.

Christopher Kwok’s passion for all things beverage and a personal connection pushed him to leave behind his successful consultant career to open Hey Hey - a brand that showcases the beauty and elegance of the Asian Teahouse Culture in the most excellent way possible. He is excited to further share the diverse and meticulously hand-crafted tea and dessert-based beverages for all to experience.

Bricia Lopez is an entrepreneur, cultural ambassador, and a key figure in the Los Angeles gastronomic scene. Bricia and her siblings launched direct-to-consumer brands including their proprietary michelada cocktail, I Love Micheladas™. Bricia was appointed by the mayor of Los Angeles to the board of convention and tourism development in March, 2019, and in 2020 founded RE: HER, a non-profit devoted to the advancement and empowerment of women restaurateurs.

“Chef Jay” Bogsinske, originally from the South Side of Chicago, found early culinary influences from his mother and grandmother who were known in the neighborhood for their uniquely delicious cookie recipes. Chef Jay’s early journey in the culinary world continued at his uncle’s pizzeria were learned the art of Italian cuisine. Now in LA, as Director of Culinary for Wild Thyme Restaurant Group, Chef Jay created menus and facilitated the launches of Jay Bird’s Nashville Hot Chicken, Shorebird Restaurant, Molé, Stagecoach Country Roadhouse, and Kai Modern Japanese Bistro.

Mad Lab Coffee was launched out of a basement in downtown LA by creators Andrew Sinclair & Sarah Sinclair with a focus on quality and the neighborhood of Los Angeles. Mad Lab has become one of the most recognizable roasters in Los Angeles and the International coffee community focusing on quality, seasonal, and relational driven coffees. The focus for all of Mad Lab’s coffees is the pursuit of sweetness and fruitiness.

MANEATINGPLANT is a plant-based restaurant concept born in Los Angeles, California in the summer of 2018. Partners and chefs Candice Tzeng and Phil Kwan co-created MANEATINGPLANT with the desire to share the authentic flavors and nostalgic memories of their roots that span from Taiwan and Japan to Hong Kong and Malaysia.

A lush garden oasis located just steps away from the main Topanga Social entrance, The Margarita Garden evokes feelings of a mini get-away. Sip your favorite cocktail—of course we recommend one of our many flavors of Margarita, on the rocks or frozen, while enjoying our menu of snacks and small plates that perfectly accompany your beverage of choice. The Margarita Garden, with its tropical surroundings, live music and craft cocktails, is the perfect spot to re-charge before, during or after a day of shopping.

Tail o' The Pup is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s history. They work tirelessly to source high-quality ingredients and develop house-made recipes with our guests in mind, and we are proud to feature a diverse menu featuring vegetarian and gluten-free options.

The Martirosyan family, owners of Mini Kabob, embody the mom-and-pop business with a new addition to their team, their son, Armen Martirosyan. The three work together in a collective effort to execute Armenian kabob with the greatest passion. Mini Kabob isn’t just another business in Los Angeles, it has become a destination point, a place where people have and will continually come to enjoy the presence of home cooked Armenian with Egyptian influenced meals by the Martirosyan family.

OAKBERRY AÇAÍ BOWLS is a company designed to meet an underserved demand in the food market: healthy fast food. Not everyone has enough time to eat healthily and fill up on energy, so our mission is to provide a delicious, natural, and nutritious experience quickly, changing the way fast food is perceived. OAKBERRY’s recipe contains no food colorings, artificial preservatives, or guarana syrup. OAKBERRY seeks to preserve as much as possible all the benefits of the açaí berry throughout its production process.

Indulge in a chilled flute of perfectly formed bubbles at Pearl Champagne Bar, your elevated go-to spot to enjoy the best of the best. With an extensive selection of champagne and hand-crafted cocktails, Pearl Champagne Bar is an ideal respite from your busy day. Great care was taken in creating the beverage menu, and the same can be said for the bar bites, which were selected to appeal to our discerning guests who want a sophisticated and fun experience.

Poke Me is run by a team of long-time residents of Los Angeles and well seasoned entrepreneurs with decades of experience in the restaurant industry. Customers can select sashimi grade fish delivered 6 days a week, enjoyed in a bowl or poke burrito, then choose from any ten of the house-made sauces. Named QSR magazine “Top 40 fast casuals in America” as well as countless other accolades and awards, the momentum will sure not stop for Poke Me.

Founded in 1956 by husband and wife, Ralph & Celia Primo, Primo’s Donuts is a Los Angeles staple consistently ranked as one of the top donut shops by publications including The Los Angeles Times, Food Network, Thrillist, Eater LA, Food & Wine, LA Weekly and more. In 2019, Food Insider crowned Primo’s Donuts the “Best Doughnuts in Los Angeles” and in 2020 “Best Donuts in California”.

Rock & Reilly’s opened its first location in LA on the Sunset Strip in 2011, and its legend has grown from there. At Rock & Reilly’s we believe there is a bit if Irish in all of us—and that is something to celebrate! Come by and enjoy your favorite pub fare along with a wide assortment of hand-selected Irish whiskey, an extensive beer and wine list and cocktails to savor with friends.

Two couples, Dan Tran + June Quan & Anna Wang + Jeremy Tu, with a mutual love for food and Hawaii served their first garlic butter shrimp boat out of a tent in November 2016. For the past 6 years, their home has been Smorgasburg LA and serving at various events like Coachella, 626 Night Market, third party deliveries, and private catering. Topanga Social will be their first brick and mortar where they will be expanding and innovating their menu.”

Truffle Brothers—Michael, Marco & Massimo—are involved every step of the way. From foraging in the Appenino Mountains to hand delivering the freshest truffles to some of the nation’s most renowned culinary institutions, Truffle Brothers is the closest you will get to truffle hunting on this side of the Pacific. Only using the finest of oils for blending, all product development is done in their own lab facility at their plant in San Palo Matese, to the highest quality assurance standards.

Born in Los Angeles & raised in the San Fernando Valley, chef & owner Adrienne Borlongan grew up with a passion for food & multiculturalism. Influenced by the diversity of a Southern Californian upbringing, Adrienne studied Food Science at California State University Northridge. Her Wanderlust Creamery is renowned for its “artisanal ice cream inspired by travel”, making non-traditional ice cream flavors inspired by global cuisine.