Alta Adams

The story

Alta Adams: Soul Food with a California Spirit in Los Angeles

The Place

Alta Adams sits on West Adams Boulevard in Los Angeles, in the historic West Adams neighborhood. It’s a restaurant built on community, where the energy is warm and inclusive. The space includes a main dining room, the intimate Adam’s Wine Shop, a garden patio draped with string lights, and a parklet that runs the length of the building—perfect for everything from quiet dinners to large gatherings.

The Chef

At the helm is Executive Chef and owner Keith Corbin. His cooking is deeply personal, rooted in the Southern flavors he learned from his grandmother. But this isn’t a straight replay of tradition. Corbin bridges those soulful recipes with the fresh, produce-driven approach of California cooking. The result is a menu that feels both familiar and new—bright, colorful, and full of intention.

The Menu

Dinner here is meant to be shared. Starters like black-eyed pea fritters with spicy herb sauce or deviled eggs with crispy rice paper set the tone. The “over grits” section is a standout: oxtails and grits with pickled fresno chiles, shrimp and grits with clarified butter, and catfish and grits all show Corbin’s command of texture and heat. Mains include smoked Wagyu shortrib with sweet potato purée, Alta fried chicken with fresno hot sauce, and a smothered bone-in pork chop with oxtail gravy. Sides—candied yams, collard greens, mac and cheese—are essential.

Brunch is served Saturday and Sunday, and the cocktail program, led by Bar Director Madeline McQuillan, includes inventive drinks like the Old Dog, New Trick (smoked oil fat-washed bourbon) and a Persian Margarita with cinnamon and sumac.

The Recognition

Alta Adams has earned a Michelin Recommended distinction, a nod to the thoughtful cooking and genuine hospitality that define the restaurant. It’s a place that honors its roots while making room for something new—and that balance is worth the trip to West Adams.