Mírame
+THE MUST LIST
From Venice Beach to downtown, these are the L.A. eateries that need to be on your radar right now. BY LAURA SCHREFFLER
CABOCO After falling in love with Los Angeles in 2017, São Paulo chef Rodrigo Oliveira of Mocotó and Balaio I S fame decided to opened his first eatery outside Bra il in the ity of Angels. aboco a term used to describe the multicultural heritage of many Bra ilians was born. nder Preen Inc. designer Alexis eadinger’s watchful eye, the Arts istrict space has been infused with the warmth and energy of both the Bra ilian and alifornian cultures. iners are greeted by a white, amber lit room punctuated by colorful modernist tiles, a dining room featuring a commissioned mural by Speto, one of Bra il’s street art pioneers. are such as torresmo, dadinhos de tapioca cubed cheese and tapioca , moqueca de caju vegetable stew with cashew fruit, hearts of palm, plantain, ora pro nobis, tucupi and coconut broth and a housemade carne de sol salt cured beef with roasted garlic and biquinho peppers pairs beautifully with iterations of caipirinhas containing an array of fruits such as local citrus, passionfruit and grapes and international cocktails reimagined with cacha a, such as the igo ashion fig syrup, bitters and oak cacha a and andacaru lime juice, caju syrup, cacha a branca and salt . 1850 Industrial St, Los Angeles; cabocola.com
Caboco
It isn’t easy to find ichelin starred exican cuisine in .A., but chef osh il and partner atthew gan have done it. Inspired by exico’s rich heritage and bold flavors, rame provides an immersive and uniquely unexpected dining experience, one that honors the beauty of exican culture. It’s chilled out for the in a att inter designed space that features a bar covered in year old reclaimed tiles and a striking mural by famed exico ity artist orge Tellaeche. It’s unfussy and authentic, the perfect spot to while away an evening with one of many exican distillates that extend far beyond tequila, showcasing the subtleties and intricacies of, most notably, me cal, as well as an extensive list of exican wines from regions such as Baja’s alle e uadalupe. ith il at the helm, roving around the restaurant looking like a modern day guru in black robes, the fare goes beyond tacos and tamales. He uses pure, locally sourced ingredients to really highlight his spin on tradition with such creations as masa made from heirloom organic corn and salmon skin chicharron with fermented garlic aioli. 419 N Canon Dr, Beverly Hills; mirame.la
HORSES ongstanding haunt the Pikey is gone, but its replacement, Horses, is a welcome addition to Sunset Boulevard. ne will not, in fact, find actual horses at the venue, but the name is inspired by its pre Pikey past as the e oach Horses, a longtime bar and hideout for celebrities. It retains that vibe and some of its accoutrements — such as s era moldings, its signature red booths and tiled flooring — but this latest incarnation is vastly di erent, cooler, more refined than its predecessor, a spot where one could easily imagine uentin Tarantino and Tim oth writing scenes for Pulp Fiction which they did do here . But although it respectfully nods to its past in its many di erent forms, Horses does its own thing. There are color soaked canvases by artist acper Abolik draped on the walls and a menu from ill Aghajanian of Per Se and i ohnson both ames Beard Best ew hef nominees that focuses on alifornia friendly cuisine — the swordfish brochette with fork crushed chickpeas and melted tomato, as well as the champagne gel e with jersey cream, are standouts. The beverage program, as can be expected, includes modern takes on classic cocktails. on’t leave without trying the ohn ollins, a mixture of arl rey vodka with peach, lemon and honey, and the Horses esper: gin infused with fig leaf, vodka and illet Blanc. 7617 Sunset Blvd, Los Angeles; horsesla.com
Horses
MÍRAME PHOTO PHOTO A PH T COURTESY T S OF ICH I H MARCHEWKA, A H A, CABOCO AB PH T COURTESY T S OF DYLAN A + JENI, I, HORSES H S S PHOTO PH T COURTESY T S OF LUCKY TENNYSON T S
MÍRAME
