This is not your regular mall food

A server at the French boutique and restaurant Ladurée in the Grove displays a selection of macarons.

Emelia Burkhart, 9, center, with friends, Addison Mingura, 9, left and Georgia Mayenschein, 9, with their American Girl dolls and Ladurée ice creams in front of the French boutique and restaurant in the Grove.

Handmade pizzas are prepared to be cooked in a wood-fired oven at Eataly in the Westfield Century City.

Terra is a rooftop restaurant and bar overlooking Santa Monica Boulevard at Eataly in the Westfield Century City.

Linguine al pesto Genovese, with basil, garlic, Parmigiano-Reggiano and pine nuts at Eataly in the Westfield Century City.

Westfield Century City’s food court is a busy culinary scene.

A bartender works in the rooftop bar of Terra at Eataly in the Westfield Century City.

Il Gelato is among the stops in Eataly.

The kitchen inside Terra at Eataly in the Westfield Century City.

The Garden Party is a cocktail with Hendricks gin, italicus, mint, basil, cucumber and lemon, with flower garnish, at the rooftop bar of Terra.

A young girl patiently waits for the OK from her mom to eat her sandwich at Eggslut in the Beverly Center.

A look inside Eggslut at the Beverly Center.

The “slut,” with cage-free coddled egg, on top of smooth potato purée, cooked in a jar topped with gray salt and chives, served with slices of baguette at Eggslut in the Beverly Center.

Chocolate is the point at Compartes in the Westfield Century City. The shop’s owner, chocolatier Jonathan Grahm, designs the packaging and oversees the development of new chocolate bar ideas.

Chocolate-covered pineapple (and other fruit) is prepared under the chocolate fountain at Compartes in the Westfield Century City.

Chocolate-covered pineapple (and other fruit) is made under the chocolate fountain at Compartes in the Westfield Century City.

A patio overlooking the Third Street Promenade is on top of the new Gallery food hall at 1315 Third St. in Santa Monica.

Chitarra al Nero di Seppia con Gamberetti e Nduja, with squid ink pasta, shrimp, tomato, Bava Brothers ‘nduja and scallion at Eataly in the Westfield Century City.

The Branzino Milanese, with wild arugla, shaved fennel and charred lemon at Cal Mare in the Beverly Center.

Joseph Sasto III is the executive chef at Cal Mare in the Beverly Center.

The Grano Arso ravioli, with burnt wheat, artichoke sofrito and smoked honey at Cal Mare in the Beverly Center.

The Amberjack Crudo, with grilled avocado, cucumber and pickled plum at Cal Mare in the Beverly Center.

The dining room of Cal Mare in the Beverly Center.

The kitchen is open to one of the dining rooms at the restaurant Farmhouse in the Beverly Center

The zucchini soup, with lemon, feta, basil and pepitas at Farmhouse in the Beverly Center.

The tomato, burrata and basil pizza, with California tomato, mozzarella, Parmesan and basil at Farmhouse in the Beverly Center.

The Lavender, with vodka, aloe, lavender and lemon, at Farmhouse in the Beverly Center.

Peach cobbler, baked to order, with marzipan crumble, vanilla bean ice cream, florentine almond cookie bowl and cinnamon twist at Yardbird Southern Table & Bar in the Beverly Center.

The Great American Burger, with short rib, brisket and chuck blend, house-smoked pork belly, American cheese, house pickles, special sauce and house fries at Yardbird Southern Table & Bar in the Beverly Center.

The restaurant Yardbird Southern Table & Bar is on the first level of the Beverly Center.

A private dining room at Yardbird Southern Table & Bar in the Beverly Center.

A look at Dominique Ansel Bakery in the Grove.

The DIY lobster rolls, with tail and claw meat, confit lemon aioli, Old Bay and espelette spice and homemade split-top potato rolls, at the weekend table brunch at the restaurant 189, by Dominique Ansel, inside the Grove.

The shallot flatbread, with sautéed banana shallots, melted gorgonzola, thyme and wildflower honey, at the weekend table brunch at the restaurant 189, by Dominique Ansel, inside the Grove.

Jeniffer Oh, sous-chef at Dominique Ansel Bakery in the Grove, applies a passion fruit ganache, with guava jam and candied orange peels, to their world-famous Cronut.

Booths are painted to look like the inside of a crescent at restaurant 189, by Dominique Ansel, above Ansel’s bakery retail store, inside the Grove.