Joined to the famed La Brea Bakery, Campanile is something of a mid-city oasis: Housed in a unique, historic structure built by Charlie Chaplin in 1929, the atmosphere is airy and functional, with faded-gray arched doorways, vaulted ceilings, concrete walls and plenty of natural light. But don’t mistake an uncomplicated look for unsophisticated taste—in fact, this is an institution for people who are serious about good food. Owner and executive chef Mark Peel is a venerable name on the restaurant scene; he started out peeling vegetables for Wolfgang Puck and went on to open Spago with him in 1982. Peel still scours the local farmer’s markets to make beautiful seasonal dishes, and you can taste his favorite finds in his special three-course Monday-night menus.

Campanile Information:

• Californian-Mediterranean menu. Lunch (Monday-Friday), dinner (Monday-Saturday), Saturday-Sunday brunch. Bar. Reservations recommended.