This chef driven contemporary Mexican concept In the Golden Triangle of Beverly Hills serves up an ever-changing, ingredient driven and rustic menu embracing regional Mexican flavors using local and seasonal influences - overseen by Michelin Star chef Joshua Gil formerly of Tacos Punta Cabras in Santa Monica and Joe’s restaurant in Venice. Think tostadas, tacos, and ceviches to Colorado lamb belly barbacoa and a 32 ounce Wagyu cote de boeuf. The ‘farm to bar’ drinks program offers a robust collection of spirits and artisanal products, notably mezcal and an extensive list of Mexican wines.
Matt Winter (of M Winter Design) uses his trademark antique-style look with reclaimed woods, herringbone oak floors and handmade decorative tiles inspired by Mexican design in a sprawling space complete with an expansive outdoor patio and sidewalk dining tables.
Open daily, from 11am.
Contemporary Mexican cuisine, weekend brunch
Enter the airy dining room through a courtyard-inspired open-air patio outfitted with a fireplace and indigenous plants reminiscent of a Mexican garden.
Roasted celtuce with ogo salsa roja and guajes XO sauce; grilled 32 oz wagyu côte de boeuf with melted leeks, fermented garlic aioli and embers oil; and activated charcoal masa gnocchi with Dungeness crab, avocado, cherry tomatoes and corn consommé.