Every Friday our editors compile a trusty list of recommendations to answer the most pressing of questions: “Where should I eat?“ Here now are four places to check out this weekend in Los Angeles. And if you need some ideas on where to drink, here’s our list of the hottest places to get cocktails in town.

For a swanky, lazy weekend brunch in West Adams: Vicky’s All Day

Matthew Kang

Passing through our Culver City office and searching for a quality breakfast, we found ourselves at Vicky’s All Day in West Adams. The rapidly shifting neighborhood might not have fully embraced this restaurant from veteran chef Danny Elmaleh, but I think it could, given its relative approachability. The prices seem a tad high on the menu, but the portions are extremely generous. Vicky’s breakfast comes with a thick slab of smoky pastrami, maybe four or five scrambled eggs formed into a large pile, a grilled tomato half, arugula, mushrooms, and super-crisp potatoes. The chicken chilaquiles are equally large, big enough for two or three to share, and boasting one of the best salsa verdes I’ve had recently. The decor is prim and proper, retro diner-esque but also vague enough to resemble a posh Las Vegas resort all-day restaurant. On a gray May or gloomy June day, I could spend hours here, and one imagines even longer on a weekend for brunch. 5410 W. Adams Boulevard, Los Angeles, CA, 90016. — Matthew Kang, lead editor

For some of the best bread in Los Angeles: Gusto Bread

Cathy Chaplin

Ever since learning that bread freezes extraordinarily well and toasts up even better, I’ve never hesitated to buy several loaves whenever visiting a noteworthy bakery, whether in Italy, Montana, or more recently Long Beach. For those heading anywhere near the port city this weekend, swing into Gusto Bread for some of LA’s finest bread and baked goods. Select a few pastries to be eaten without abandon while on-site at the bakery’s parklet (the Nixtamal Queen made with heirloom corn masa and the salt-flecked spelt chocolate chip cookie are especially great), then purchase a few sourdough loaves to take home for later. The California loaf is straightforward with a gorgeous crust, while the field loaf made with rye, spelt, and wheat flours boasts a mild tang. It’s hard to go wrong with anything coming out of Arturo Enciso’s oven. 2710 E. 4th Street, Long Beach, CA 90814. — Cathy Chaplin, senior editor

For the perfect beach picnic platter: Wah Gwaan Jamaican Kitchen

Nicole Adlman

Eastsiders heading to the beach during weekends this summer might be smart to divert to Leimert Park’s Wah Gwaan Jamaican Kitchen for picnic fare to go. The restaurant, which celebrated its two-year anniversary in April, offers a fantastic picnic opportunity in the form of its whole fish tray, which can be ordered lightly fried; escovitch-style, for which it’s doused with vinegar and peppers; or in a brown stew that combines the tang of escovitch with a rich, pimento-spiked browning sauce. Grab a tray of its fish, which can feed three or more people easily, and sides like earthen rice and peas, stewed cabbage, and caramelized sweet plantains to complete the spread. A few golden patties, along with a plate of Wah Gwaan’s barbecue jerk chicken, which is smoked in a roaring-hot drum in the parking lot behind the restaurant, should not be missed, either. 4371 Crenshaw Boulevard, Los Angeles, CA 90008. — Nicole Adlman, cities manager

For a sweet weekend treat: Anko

Rebecca Roland

I’m always on the hunt for the best bungeoppang, the Korean fish-shaped pastry which is a close cousin to the Japanese taiyaki. I’m not that picky, and I’ll absolutely go for the versions found in H Mart food courts around Los Angeles, but my favorite place to get bungeoppang right now is Anko in Koreatown. The bungeoppang at Anko are made fresh to order before being filled with the choice of red bean, custard, Nutella, or cheese. I always opt for red bean, though I don’t think there’s a bad choice among the options. It takes a few minutes for the pastries to be ready, but it’s worth the wait. The bungeoppang are placed into a paper boat fresh out of the mold and come to the table still steaming. Biting into the pastry reveals a delicate but crisp outer shell which gives way to a soft and chewy interior. My first thought is that there must be some glutinous rice flour in the mix to achieve this texture. By the time they’re gone, I’m just thinking about the next time I can go back. 400 S. Western Avenue, Los Angeles, CA 90020. — Rebecca Roland, associate editor