The latest CicLAvia, now in its 16th year, will connect Leimert Park with Exposition Park this Sunday June 28 from 9 a.m. to 4 p.m. Celebrating open, car-less streets, you can walk, jog, bike or skate with thousands of others for as long as you like along the route — no start line, no finish line.

You can also swing by the LAist booth at the Leimert Park Hub from 9 a.m. to 4 p.m., where you can meet the team and grab some LAist goodies!

Post or pre-exertion, if you're looking for a place to eat or drink, we've lined up some of our favorites along the way, starting on Crenshaw and heading east.

Apollonia's pizza

Justin De Leon, owner and head pizza maker at Apollonia's Pizza, grew up on pizza. His first job was working at a pizza restaurant when he was 13. The modest menu might make you wonder if this is really some of the best pizza in Los Angeles. But you'll quickly understand why after your first bite.

Start with a traditional slice of De Leon's cheese pie. "I was looking for something thin, light, and crispy," De Leon said. Well, he found it. Next, try the square slice, and notice the crispy, frico cheese crust that rises along the sides, giving it a 3-D effect.

De Leon takes inspiration from different pizza styles to create his own offerings. "To me, L.A. pizza is a mix of everything," he says.

Fuegos

At Fuegos, empanadas take center stage, says freelance writer Marina Peña. The menu features eight oven-baked varieties, including ham and cheese, chicken, hand-cut beef, cheese and onion, caprese, vegan beef, spinach and mushroom and humita corn. The beef empanada, with its rich filling of onions, red bell peppers, and spices, delivers a smoky warmth that recalls the flavors of Buenos Aires.

“What differentiates us from other Argentinian restaurants in L.A. is our attention to detail, the quality of our ingredients, and our service,” said Federico Laboreau, the co-owner of Fuegos. “The ingredients are simple, but we make sure they’re high quality.”

Along with classic milanesa sandwiches (with a vegan option), the eatery offers a number of Argentinian dishes, like choripan — a chorizo sausage served in a baguette with chimichurri and salsa criolla — and a lomito sandwich, a thin, grilled steak served on a soft piece of bread with arugula, roasted peppers, provolone cheese, caramelized onions, egg, mustard and mayonnaise.

Komal

KOMAL is L.A.'s first craft molino (mill), founded by Fátima Júarez and Conrado Rivera, former employees of Michelin-rated Holbox, who opened this masa-centric counter nearby inside South L.A.'s Mercado La Paloma. The name is Nahuatl for "comal," the traditional flat griddle used to cook tortillas.

I tried the chuchito ($11), a regular menu staple at KOMAL. Each one takes more than 22 hours to make, starting with nixtamalizing heirloom corn to create the masa.

The result was a fluffy, steamed tamal filled with tender pork and crowned with roasted pepper and tomato sauce, pickled cabbage and vegetables, and crema.

For Christmas and New Year's, Komal gets even more creative, offering dishes like a tamal de leche made with oranges and strawberry jam.

Earle's on Crenshaw

(Earle's in closed on Sunday during Ciclavia, but we wanted to put it on your radar for the next time you come to the area!)

Earle’s immediately oozes a strong sense of love and warmth when you enter the restaurant. The menu itself is simple, with options that include beef and turkey dogs, chicken links and veggie dogs.

I opted for the chicken link, which arrived with a split filled with mustard, onion, relish and topped with their delightful chili. I got that perfect snap on the first bite, the mark of a quality dog.

Started by brothers Cary and Duane Earle, who originally hailed from New York, they’ve solidified themselves as an L.A. institution since the early '90s, beginning with a hot dog cart. It’s common to see their mother, affectionately known as Mama Earle, helping at the restaurant, speaking with customers, and even cuddling the occasional baby.

Make your tax-deductible donation today