Eater staff picks: can’t-miss dishes for the week of Aug. 31

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• Spumoni at Bar di Bello — Silver Lake
• Capriccio at Lorenzo — Beverly Hills
• Kanom jeen nam ya at Chao Krung — Fairfax
• Naengmyeon at Kang’s Kitchen — Rio Las Vegas

Our dining editors hit restaurants across Southern California and beyond this week and returned with five dishes worth seeking out now — from a nostalgic Italian frozen dessert to a Thai curry night rolling out in September. These picks signal small but meaningful shifts in neighborhood menus and weekly programming that readers can sample this weekend.

Spumoni at Bar di Bello — Silver Lake

At Bar di Bello, a late-night stop in Silver Lake, a layered spumoni arrives like a tidy, semi-frozen loaf: vendor-made gelato stacked in distinct bands, finished with a crunchy pistachio crumble and a ribbon of cherry syrup. The crumble adds a salty-sweet snap that offsets the creamy layers, and a single marinated cherry completes the plate.

It’s not an experimental riff; it’s a confident execution of a classic. If you like to taste by stripe, start with the pistachio, move to the chocolate, then finish on the bright strawberry swirl. (3300 Sunset Blvd., Ste. 109–110, Los Angeles) — Nicole Fellah, editorial manager

Capriccio at Lorenzo — Beverly Hills

Lorenzo operates as a daytime counter-serve in Beverly Hills, turning out sandwiches on pillowy focaccia brushed with olive oil. The Capriccio stacks creamy stracciatella, peppery baby arugula and a basil-and-almond pesto, then layers in sweet sun‑dried tomatoes and crunchy toasted almonds.

It reads like a salad tucked into bread — leafy, textural and satisfyingly bright — a perfect choice after a stroll in the neighborhood or a light afternoon outing. (9529 S. Santa Monica Blvd., Beverly Hills) — Rebecca Roland, deputy editor

Kanom jeen nam ya at Chao Krung — Fairfax

Chao Krung, one of L.A.’s long-running Thai institutions, is launching a weekly curry night on Wednesdays starting September 2. The format pairs unlimited khanom jeen (fermented rice noodles) with a rotating selection of curries and a spread of raw vegetables — bean sprouts, sliced green beans and bitter melon — for building each bowl.

The standout in a recent preview was the nam ya, a Southern-style trout curry that balances heat, funk and coconut richness in a way that felt deeply comforting and intensely nostalgic. Two other choices — a nutty, slightly sweet nam prik and a vegetable-forward green curry — round out the trio. Plan to top yours with extra pickled mustard greens. (111 N. Fairfax Ave., Los Angeles) — Kat Thompson, audience editor

Naengmyeon at Kang’s Kitchen — Rio Las Vegas

Finding sharp, cold Korean noodles inside a refreshed Vegas resort might seem unlikely, but Kang’s Kitchen in the Rio serves a naengmyeon bowl that held its own on a sweltering day. The broth struck a careful balance between refreshing, subtly sweet and beefy; a clean first sip reveals a lot about the kitchen’s approach.

The noodles here are springy arrowroot rather than buckwheat, paired with pickled radish slices and cooked brisket. Small banchan — including a lively kimchi — complete the meal and make a return visit for barbecue feel inevitable. (3700 W. Flamingo Rd., Las Vegas) — Matthew Kang, correspondent

• Bar di Bello (Spumoni) — Ideal nightcap dessert; pistachio crumble and cherry syrup; Silver Lake. 3300 Sunset Blvd., Ste. 109–110.
• Lorenzo (Capriccio) — Daytime sandwich spot; stracciatella, basil‑almond pesto and almonds; Beverly Hills. 9529 S. Santa Monica Blvd.
• Chao Krung (Kanom jeen nam ya) — New Wednesday curry night starting Sept. 2; unlimited khanom jeen and three curries; Fairfax. 111 N. Fairfax Ave.
• Kang’s Kitchen (Naengmyeon) — Cold noodle bowl with chewy arrowroot noodles and brisket; Rio Las Vegas. 3700 W. Flamingo Rd.

Each selection reflects what our critics encountered in the past week: simple dishes executed with care, new weekly programming that changes when you can eat them, and neighborhood spots worth adding to short-term plans. Reservations and hours vary, so check each restaurant before you go.