From LA Mag to Nation's Restaurant News: Why Everyone Is Talking About Sweetfin

Sweetfin has been part of the Los Angeles food scene for a decade, since its first shop opened in Santa Monica in 2015. So it is a little surprising that in 2026, it still keeps surfacing in the same conversations as the best new restaurants in Los Angeles, the kind of spots people text each other to try first.

The reason is simple. Sweetfin spent its tenth anniversary reinventing almost everything about what it serves, and the food world noticed. National trade press, local magazines, and even a former tennis pro have all put a spotlight on the brand within the past year. A poke chain that could have coasted on its reputation instead made itself feel new again.

In this blog, we will unpack why Sweetfin has become one of the most talked-about restaurants in LA right now, from a Michelin-starred collaboration to a star turn on the pro tennis circuit.

A Decade In

Plenty of restaurants quietly mark a tenth anniversary with a limited-time special. Sweetfin treated the milestone as a reason to rethink the menu from the ground up. That decision is what moved the brand from a "reliable lunch spot" to a trending restaurant in the LA conversation.

The reinvention's headline is its Innovation Kitchen, a program designed to push the food well beyond traditional poke while keeping the scratch-prep, sustainable sourcing, and entirely gluten-free menu that regulars already trust. 

The Michelin-Starred Reinvention

The boldest move was the kitchen collaboration itself. Sweetfin partnered with Michelin-starred chef Daniel Patterson, the California-cuisine pioneer whose San Francisco restaurant Coi earned two Michelin stars and a James Beard Award along the way. Watching a fine-dining chef of that caliber bring his technique to a fast-casual counter is exactly the kind of story that travels.

Restaurant Business reported that the partnership produced a line of warm bowls, including miso-roasted salmon, Jidori chicken, and tri-tip steak, debuting at the West Third flagship. LA Magazine framed it as the brand stepping up from a poke-focused concept into a full California-Asian bowl destination. 

From Poke Shop to California-Asian Destination

The warm bowls signal something bigger than a few new menu items. Sweetfin is repositioning itself as a California-Asian concept rather than a poke specialist, and it is doing it without losing the identity that built its following.

QSR Magazine's industry podcast hosted co-founder Seth Cohen to talk through the decade-long journey and how elevated culinary standards are shaping the brand's next chapter, while the industry newsletter The Prep dug into the guardrails that keep that California-Asian identity intact as the company eyes national growth. 

The throughline across all of it is intention. You can trace the full arc through Sweetfin's story and see how each step built toward this moment. The reinvention is exactly why the brand keeps appearing on top LA restaurant lists for 2026.

A Star Turn at Indian Wells

Not all of the buzz happened in the kitchen. Sweetfin was selected as one of three new concession partners at the 2026 BNP Paribas Open in Indian Wells, one of the most prestigious tournaments in tennis. Former pro and podcast host Sam Querrey teamed up with the brand to create the Sam Q's Salmon Bowl, served exclusively at the event.

The collaboration became one of the tournament's standout food moments. Forbes covered the debut as an instant hit that sold out crowds, and Racquet Magazine called out the Querrey bowl by name in its tournament dispatches. 

Why the Press Keeps Calling

Put it together, and the pattern is clear. Coverage has come from local powerhouses like LA Magazine and the LA Business Journal, from national trade outlets including QSR Magazine and Restaurant Business, and from lifestyle press like Flaunt Magazine, which framed Sweetfin as a lifestyle brand as much as a restaurant. 

Nation's Restaurant News has tracked the company since its earlier growth, which makes its place among the most talked-about restaurants in LA feel earned rather than accidental.

What ties every story together is that the food changed for real reasons. The fastest way to understand the shift is to look at the current Sweetfin menu and taste what a decade of refinement, plus a Michelin-starred assist, actually built.

Frequently Asked Questions

Is Sweetfin a new restaurant? 

No. Sweetfin opened in Santa Monica in 2015, but its tenth-anniversary menu overhaul has made it feel new and put it back in the spotlight in 2026.

What is Sweetfin's Innovation Kitchen? 

It is a program, developed with Michelin-starred chef Daniel Patterson, that expands the menu beyond poke to include warm bowls, salads, and sides while maintaining the gluten-free, scratch-made standards.

What is the Sam Q's Salmon Bowl? 

It is a signature bowl Sweetfin created with former tennis pro Sam Querrey, served at the 2026 BNP Paribas Open in Indian Wells, where it became one of the top-selling items.

See What the Buzz Is About

The easiest way to understand why everyone is talking about Sweetfin is to try it for yourself. Visit Sweetfin today and taste the reinvention firsthand.