Get to know the 5 newest restaurants to open in Los Angeles

Photo: Cute Pan/Yelp

Interested in exploring the freshest new spots in Los Angeles? From a Middle Eastern spot to a sushi bar, read on for a rundown of the newest spots to open for business recently.

Mizlala

Mizlala is a Middle Eastern spot, offering falafel and more, that recently opened at 5400 W. Adams Blvd. in West Adams. This is the restaurant's second LA location. On the menu, look for kefta pita, chicken shawarma and sides like sumac fries and crispy broccoli.

Q's Chicken

Now open at 13550 Roscoe Blvd. in Panorama City is Q's Chicken, a chicken shop. The restaurant is a limited-run pop-up. According to its website, it specializes in "hand-breaded all-white meat fried chicken nuggets, fried chicken sandwiches, crispy french fries, homemade dipping sauce and [its] special yuzu slaw."

Nekter Juice Bar

Head over to 20209 Rinaldi St. in Porter Ranch and you'll find Nekter Juice Bar, a spot to score juice, smoothies and acai bowls. On the menu, look for The Sublime juice with lime, orange, parsley, kale, spinach and cucumber, or order the Turmeric Sunrise smoothie with pineapple, mango, coconut butter, coconut water, lime and turmeric. View the menu here.

Cute Pan

Now open at 21150 Ventura Blvd. in Woodland Hills is Cute Pan, a breakfast and brunch spot, offering sandwiches and burgers. Try the red velvet waffle, topped with fresh strawberries, premium white chocolate, powdered sugar and whipped butter for brunch. And for lunch, order the chicken chipotle sandwich with Swiss cheese, avocado, lettuce and chipotle sauce on a brioche bun.

Oyabun

Oyabun is an izakaya and sushi bar, offering seafood and more, that recently opened its doors at 3060 W. Olympic Blvd., Suite 150 in Harvard Heights. On the menu, look for appetizers like the spicy tuna crispy rice and fried gyoza, as well as grilled skewers, special rolls and both special and premium sashimi.

This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we're doing. Got thoughts? Go here to share your feedback.