Christerna made a name for himself recently at The Briks, the downtown restaurant with an eclectic menu of North African-influenced Mexican-American cooking. This new venture (which includes the casual, family-friendly pizzeria next door) sets out to showcase the roots of Alta California cuisine.
The menu has been inspired by the native ingredients used by the founding cultures of Los Angeles. For example - take the Zanja Madre dish - with mackerel, blood clams paired with gooseberries, fennel and amaranth - is named after the aqueduct that originally supplied the pueblo recalling the original foragers of the region. Check back for updates.
The Mestizx Garden - made with okra, corn, squash blossoms, tomatoes, yucca, and nettles and Zanja Madre - with mackerel, blood clams paired with gooseberries, fennel and amaranth.