The team behind Nomad’s popular underground cocktail bar Patent Pending has opened this Mexican restaurant next door. The plant-centric Mexican basement restaurant and cocktail bar takes inspiration from Baja California’s “rugged nature and raw beauty" with natural materials, woven art, desert plants and worn tiles.
Helmed by Executive Chef Carlos Chavarria and influenced by his Mexican roots, the menu focuses on highlighting fruits, herbs, and vegetables, in addition to select free-grazed and pole-caught animal protein dishes - served alongside botanic-focused highballs and frozen margaritas.
Plant-centric menu, Mexican fare
Tostada with Brussels sprouts, black habanero salsa, and corn nuts; beet tacos with marinated, roasted beets, cilantro pesto, seeds and greens; and a selection of ceviches including a root ceviche with bamboo shoots and lotto root, and a fish ceviche featuring the catch of the day.
The Coconut with mezcal, rum, cashew, and coconut husk; the Sea Salt with Mexican gin, seaweed, melon, and lime and the Eucalyptus made with tequila, sherry, epazote, peppercorn, lemon, and pineapple.