Agree.
Admittedly, many of us rabid diner-outers (myself being guilty as charged) on this board (hey, we’re on the board because we are rabid, right?!) tend to “pounce” on hotly anticipated openings. It often takes time for kitchens to find their prime conditioning, and we should give each culinary team a chance to find their bearings.
The only caveat with waiting is that many times, the fickle L.A. market doesn’t allow restaurants to stay open that long before the dreaded 86.