Former Tao executive chef Sam Hazen created a SoCal-infused menu for this Baja-style Mexican restaurant and bar offering pocket-friendly plates of chorizo tacos, carnitas burritos, smoked chicken quesadillas, and chipotle wings. Boasting 80 types of tequila, the bar slings agave-driven drinks like an ancho chile-spiced paloma and sweet pomegranate margaritas.
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