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A tapas spot in Los Feliz where the Iberian flatbreads come topped with caramelized onion, aged cheese, and a drizzle of passionfruit, which sounds like a dare but lands. The menu is built for sharing, moving through small plates and ceviche shots before reaching a wine-braised oxtail stew that finishes with house-made potato chips for crunch. The chef draws on Spanish pantry staples without being precious about it.
One honor, in evidence:
The record strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
- Bay scallop ceviche Michelin Guide
- Lardons coca Michelin Guide
- Helen's cheesecake Michelin Guide
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- HomeState Mexican Eat · 28
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