RVR

"Verdict: This moody California-leaning izakaya from the former Gjelina chef has Abbot Kinney buzzing. Booking a table could take a week, but the payoff includes fun highball cocktails and delicious, pared-down Japanese small like little gems with smoked shoyu, pork belly gyoza you’ll want to order by the dozen, and assertively grilled vegetables that might not be in season next week. Online reservations are released 30 days out at midnight daily. For walk-ins, plan on lining up before doors open at 5pm, or arriving after 8:30pm—you'll likely be seated at the wrap-around bar either way." - brant cox, sylvio martins

"RVR is a reboot of the dearly departed MTN, and as both restaurants’ aversion to vowels suggests, not much has changed at this izakaya from the former Gjelina chef. The dim, brooding room is packed with dates drinking highballs and Venice dads who show up on an electric motorcycle. It’s the liveliest we’ve seen Abbot Kinney since the Birkenstock store’s end-of-summer sale. Booking a table takes some effort, but it's worth it for delicious, pared-down Japanese small plates that lean traditional while also swerving totally Californian. That means smoked shoyu in the little gem salad, crispy pork belly gyoza you’ll want to order by the dozen, and assertively grilled vegetables that might not be in season next week. Don’t underestimate the simple clam ramen—the noodles are rolled fresh and the shellfish broth is sweet and oceanic. Online reservations are released 30 days out at midnight daily. For walk-ins, plan on lining up before doors open at 5pm, or arriving after 8:30pm—you'll likely be seated at the wrap-around bar either way." - brant cox, arden shore, sylvio martins, cathy park

"Chef Travis Lett, an important figure in the Venice dining scene, has returned to his former MTN perch with a similar modern Japanese izakaya menu. Think seasonal ramen bowls, bottarga-topped little gems, grilled salmon lunch sets, chopped tuna temaki rolls, and mushroom mazeman. Already the waits during prime dinner teams are reaching upwards of two hours, with 100 people packed into the fairly compact dining room. The Matt Winter-designed space recalls MTN, but warmer and more minimal, eschewing an overt antique feel for something simply lived in. End with a silver cup of black sesame and matcha gelato topped with toasted soba flakes. — Matthew Kang, lead editor, Eater Southern California/Southwest" - Eater Staff

"Exciting return of chef Travis Lett with right food, service, and cocktails." - Eater Staff

"Online reservations are released 30 days out at midnight daily. For walk-ins, plan on lining up before doors open at 5pm, or arriving after 8:30pm—you'll likely be seated at the wrap-around bar either way." - Sylvio Martins