1 9
1 9
Located in the Shashi Hotel in Mountain View, Calif., Broma is a casual restaurant focused on the cuisines of Spain and Portugal where chef Jarad Gallagher draw inspiration from his travels through the Iberian Peninsula.
Apart from the à la carte menu, Broma also has a daily changing prix-fixe menu driven by hyper-seasonal ingredients sourced locally and abroad.
Chef Gallagher is not afraid to bring in influences from outside of Spain and Portugal as well, such as with this dish of hamachi crudo with plum, bay leaf, kumquat and avocado.
This new restaurant in Palm Springs offers modern Mexican cuisine in an outdoor setting where guests can take in the views of surrounding palm trees and mountains. It was conceived of by brothers Omar and Arnold Limon who started it as a pop-up concept.
Hoja Blanca’s menu includes dishes such as a bluefin tuna tostada with avocado, English cucumber, tamari-miso dressing, sesame seeds and salsa macha. There’s also an aguachile with shrimp, salsa negra, red onion, radish, cucumber, grapes, salsa macha and tostaditas.
Located in the heart of downtown Los Angeles on James M. Wood Blvd. and 9th Street, Strada Eateria + Bar is owned and operated by Julian Andrei, who designed the space drawing inspiration from his global travels and love for theater. It includes a video art installation by Nataša Prosenc Stearns.
Dishes on the menu come from Europe and South America under the oversight of
executive chef Naziana Herascu. The menu includes of Spanish-style tapas such as bruschetta with jamón, wood-fired pizzas, leafy greens, hand-made pastas, seafood and prime meats.
Menu highlights include the Amsterdam Croquettes — battered and fried beef served with a creamy Dijon tomato sauce — and Romanian pork and beef sausages with mustard and garlic sauce.
Chef Ronnie Muñoz of Sunset Food Group, which operates Ronnie's Kitchen + Cocktails and Besties Burgers & Shakes, debuts his newest concept with Todos Santos. Located in Hollywood, the menu shows Muñoz's Baja California connections with an emphasis on wood-fire cooking and seasonal ingredients.
Small-plate dishes range from raw bar items, such as ocean trout aguachile and tuna tataki tostadas with nori, to composed plates including mezcal-marinated prawns with carrot jus, beets with almond nogada and candied habanero, and an octopus tostada with cilantro and peanut salsa macha.
Owner Vivian Ku opened the second location of this Taiwanese restaurant at 1120 S. Grand Avenue in downtown Los Angeles. It’s a spacious setting with an interior-facing patio that has a view of the park outside. The menu includes cold appetizers, noodles and soups, breakfast items such as daikon rice cakes, dumplings and more.
This casual variation of the original restaurant is open for early dinner where patrons can try small plates, cocktails and teas before the dinner rush.
![](https://www.restaurant-hospitality.com/sites/restaurant-hospitality.com/files/styles/gal_landscape_main_2_standard/public/bromainside.jpg?itok=GhvNx7qu)