Chef Neal Fraser’s award-winning DTLA restaurant combines a stunning dining room with new American fare and outstanding cocktails. Why Brandon loves it: “The Vibiana cathedral is unbelievable. I love being in a place that has its own history. I eat there, and I feel like I’m in a Star Wars film. You really feel like royalty there. I love the scallops and the grilled lamb belly.”

This sleek, stunning restaurant does modern Indian fare from chef Sujan Sarkar, also the chef behind Chicago’s MICHELIN-Starred Indian hotspot Indienne. Why Brandon loves it: “The kerala duck taco, wow. And the butter chicken with the garlic naan. I always have to go garlic naan. I’ve also never had the opportunity to be there on a Sunday afternoon, but you walk by at 10 am and there are just people there partying. The owners really give homage to where they’re from and blend it..."

Top Chef star Jackson Kalb puts a fresh California spin on Italian-American favorites. Think: housemade pastas and pizzas with playful toppings. Why Brandon loves it: “My go-to is the pappardelle gigante, also known as the pepperoni carbonara. I love a good carbonara. Usually if I’m going to a place like Jemma where I’m going to eat a bowl of pasta, I’m not going to eat the entire day in anticipation because I just want to enjoy it.”

This upscale Downtown staple combines classic Mexican dishes with steakhouse favorites as well as strong margaritas. Why Brandon loves it: “The Javier’s in DTLA is really close to where I live, but I’ve also been to the one in La Jolla. I love the ambiance and the environment at both locations. When you walk in, you feel like you’re Antonio Banderas in the 1990s. I love the enchiladas des mariscos with Dungeness crab and shrimp as well as the New York steak.”

Perched close to 1,000 feet above the ground, 71Above serves elegant three-course tasting menus alongside sweeping views of the city. Why Brandon loves it: “I always go with the center-cut ribeye there. There’s something about having a surrounding window that makes you feel like you’re on top of the world. You can see all the gridiron that is LA with the 110 and the 405 in the distance from a bird’s-eye view. It just makes you feel special.”

James Beard Award-winning chef Nancy Silverton’s legendary Italian restaurant is known for its lively bar, handmade pastas, and wide selection of mozzarella. Why Brandon loves it: “The grilled octopus is top-notch. It’s a totally different style than what we have in Hawaii. The restaurant has the vibe where it’s really nice and really chill at the same time.”

Executive chef Peter Merriman has been called “the aloha Alice Waters” for his focus on local ingredients and for championing Hawaii Regional Cuisine. Why Brandon loves it: “You have to order the Kalua pig quesadilla. It’s a similar style to carnitas. The restaurant is located on the bottom floor of the Howard Hughes building. What’s really cool about that building is that the pool juts out and you can see up into the bottom of the pool. It feels like a Michael Mann film.”

This beachfront restaurant serves casual fare in its outdoor dining room shaded by a canopy of hau trees. Why Brandon loves it: “The restaurant is right at the bottom of Kaimana Hotel. It’s the very last beach area you find in Waikīkī, and it’s so crystal clear and beautiful. It’s a very popular brunch spot, so I often get the snow crab Benedict. I went there with my family the day after the premiere of ‘Chief of War.’”

Celebrity chef Roy Yamaguchi has been serving his blend of European, Asian, and Hawaiian cuisine at this popular destination for more than 35 years. Why Brandon loves it: “I took my mother there a few years ago for her birthday. It’s one of the most classic restaurants in Honolulu. The misoyaki butterfish is a go-to. It’s so tender and just flakes off so easily. My mom orders it every time we go.”

Under the direction of celebrity chef Michael Mina, STRIPSTEAK effortlessly combines traditional steakhouse flavors with Asian touches. Why Brandon loves it: “I went there for my 25th birthday. The spice-rubbed lamb rack is amazing. I love lamb. When we were shooting ‘Chief of War’ in New Zealand, I would get lamb every day.”

This refined sushi restaurant serves the finest Japanese and locally harvested fish as part of its stunning omakase menus. Why Brandon loves it: “You’re just relying on the chef. I love that experience because you don’t really know what you’re going to get. The seared garlic salmon is always my favorite course. The sushi tradition in Hawaii is so rich.”