Highland Park Brewery

"Located in a converted warehouse across the street from LA State Historic Park, Highland Park Brewery Chinatown is twice the size as its original space, with plenty of tables for big groups, a dog-friendly front patio, and a dedicated tasting room inside. Their bar snacks are pretty limited, but way more delicious than they need to be (get the cheese curds). If you love beer or just have a few hours to spare, this is where you should be drinking before a Dodger game." - sylvio martins, nikko duren

"There might not be a better brewery in Los Angeles than Highland Park, the Chinatown spot that makes some of my favorite beers on the planet: Timbo Pils (a hoppy, grape-forward pilsner), Hello LA (a fragrant West Coast IPA), and Irresponsible (a super-boozy hazy IPA) are all winners. But one thing I didn’t know until recently is just how great their food is. The all-new burger is genuinely up there with the best in town - smashed thin, extremely greasy, with house pickles and a massive sheet of crispy griddled cheddar cheese on top, it’s the perfect pairing for some of LA’s best beer. - BK" - the infatuation los angeles crew

"Though HPB is technically no longer in Highland Park, their warehouse-y Chinatown space is twice the size as the original, with plenty of tables for big groups, a dog-friendly front patio facing the park, and a wraparound bar with lots of taps inside. There's a solid bar menu with a very good cheeseburger, mango-habanero wings, a fried fish sandwich, and house kimchi, all way better than they need to be. And yes, the beer is still fantastic. This is where you should be drinking hoppy pilsners before a Dodgers game." - brant cox, sylvio martins, nikko duren, garrett snyder

"Collaborative burger pop-ups with Goldburger, Bub & Grandma’s, Perilla, and Yellow Paper Burger throughout May." - Rebecca Roland

"Throughout May, some of LA’s best burger spots will be popping up at Highland Park Brewery. Goldburger, Bub & Grandma’s, Perilla, and Yellow Paper Burger are all bringing burgers into the mix." - Rebecca Roland