Hi @J_L,
What a fun idea, thanks for bringing this up. 
(Although I wonder if it’s fair to burden you with compiling this? I remember our FTC Dish of the Month burning people out. But then again it’s only once a year?) 
Thank you in advance!
(In random order, since we’re just throwing out nominations.)
Hayato - One of the most enjoyable, pure, focused dining experiences in L.A. Chef Brandon Hayato Go is showing mastery in every one of his courses at this traditional Kaiseki restaurant! And he’s so humble and amiable as well.
Mori Sushi - Maru-san’s Sushi remains my favorite in L.A. Just an awesome itamae, stunning Rice to carry on the tradition of his mentor (Morihiro Onodera), and one of the most exquisite Sake lists in L.A. to match.
Ngu Binh - Can there be a more satisfying bowl of Beef Noodle Soup locally? Perhaps not. The Bun Bo Hue is stunning in how warming, soulful, and absolutely delicious this Central Vietnamese bowl of joy can be! And for a very affordable $8.95.
Howlin’ Ray’s - It is stupid how good the Fried Chicken is from Chef Johnny Ray Zone and team. Whether Classic (non-spicy) or in any of the spice levels, every level being nuanced and different, to making the best Fried Chicken Sandwich in L.A. as well, Howlin’ Ray’s puts out consistently great Fried Chicken that even the chef-driven full kitchen restaurants around L.A. fail to come close to (cough Otium, Republique, etc. cough).
Shunji Japanese Cuisine - Shunji-san is one of the nicest itamae we’ve ever met. And it doesn’t hurt that he makes some of L.A.'s best Sushi as well, with great variety and amazing seasonal offerings. Don’t forget about his mastery of Truffles, celebrating its greatness (not for bling), from his Truffle Gohan (Rice) to his Truffle Ice Cream and beyond.
Langer’s Deli - The best Pastrami Sandwich I’ve ever had. SO GOOD!
Gjusta - There are so many things that Gjusta excels at, it is silly. From the best Smoked Seafood case in our city (Smoked Salmon Belly, Cold-Smoked Kanpachi, Octopus, Sardines, Hot-Smoked Trout, Classic Lox, Gravlax and beyond), fantastic Breakfast items, stunning Sandwiches that redefine your notion of “Sandwich” (usually “meh”) with its fresh-baked, multiple times a day, array of Breads (10+), and great Salad case. Probably the best Italian Sandwich (with their own Housemade Salumi), Turkey Sandwich (with fresh, in-house Roasted Turkey that they hand-carve every day!), a stunning Falafel Sandwich, and the simply named Veggie Sandwich that is so flavorful it’s one of the best Sandwiches in the city, period. (And it’s vegan to boot! @hanhgry and others.) That, or as @CiaoBob @PorkyBelly @A5KOBE and others would say: Prime Rib Butcher please!
Cindy’s Kitchen (Hacienda Heights) - This is just outstanding, quality Taiwanese cooking. While Dai Ho has gotten much hype and mention over the years, Cindy Kitchen’s array of 30+ Lu Wei (Small Plates / Chilled Appetizers), its Taiwanese Beef Noodle Soup, Zha Jiang Mian (Soybean Dry Noodles), great Handmade Dumplings, and that Ground Pork & Mushroom over Rice (and more) is that much better! It’s comfort food that we wish we had in all our neighborhoods.
Patisserie Chantilly - Pastry-Chef Keiko Nojima’s delightful French-Japanese Bakery in a quiet strip mall in the South Bay is creating some of the most delicious, cute Pastries & Desserts in our city. If nothing else, be sure to try her Black Sesame Cream Puffs (and original Cream Puffs). They are the stuff of dreams, so light and airy and fragrant, redefining what a “Cream Puff” could really taste like.
Villa Moreliana (at Grand Central Market) - Perhaps the most consistently delicious Carnitas specialist in town, Villa Moreliana features 12(!) different types of Carnitas, beautifully seasoned (without being a salt bomb), moist, fresh-tasting, delicious due to high volume of customers. They allow you to mix and match 2 or 3 types of Carnitas in your Tacos, which results in the glory that is their Costillas Carnitas (Stewed Pork Ribs) + Orejas Carnitas (Stewed Pork Ears) Taco, a bite that is succulent, moist, tender slow cooked Pork meat with delightful crunchy-soft bits of cartilage. Or perhaps get some Espaldilla Carnitas (Stewed Pork Roast) + Trompa Carnitas (Stewed Pork Snout) with their freshly fried Chicharrones (Fried Pig Skin), for some amazing crunch mixed in with the tender lusciousness.
Angler (L.A.) - In delivering some of the Best Bites of 2019 without the use of “bling” ingredients, Chef Joshua Skenes and his staff are truly cooking up something special. I still dream about the Radicchio with Radicchio X.O., the Sweet Chicory Caesar Salad is absurd, Housemade Parker Rolls & Housemade Butter Infused with Seaweed, Live Spot Prawns with Harissa, the list goes on and on. Add to that the best professional service staff in L.A. that’s on par with S.F.'s Michelin starred best, and you have reason to celebrate.
(To Be Continued - I’ll add more later today.)