I knew about this restaurant first in Guadalajara city where this restaurant is originally from, in it's home place this restaurant is on the top, the Mexico city location has a good reputation as well and now that I'm based in LA I knew about this restaurant be cause coincidentally I was driving on the area so the very first big problem: Not publicity for this restaurant at all! Not even my friends who live literally right in front for years knew about the opening of this place, they're not making themselves noticeable and that is reflected in the restaurant that for a Friday night that I went was almost empty which makes it look hostile and a little sad and that definitely has a
big impact on the ambiance.
Service is very good beyond 5 stars compared to the service you would experience in the Guadalajara location and that may be cause Guadalajara is always packed and almost impossible to get a reservation.
They have kept the original menu which is what makes this restaurant so famous, quality of food is very high you can taste it as well as the freshness, the portions are generous and the cooked to perfection, I'm an appetizer fan and I have tried almost all of them; the tuna tartare, grilled artichoke with the sauces, grilled octopus and mussels are on the top of my list, the steaks are a delicacy tender and juicy sides are tasty and just as detailed, I tried salmon with chimichurri not to be missed, the presentation is not necessarily their strength, tables are very small and plates very big.
They have a vast list of wines and a menu for their tequila cocktails which are also famous which I certainly wont recommend at least not in this location.
Overall the experience was ok, the place is pricey for a place that has not yet built a reputation in LA.
Also I would tear the place apart and remodel it completely since it looks more like the lobby bar of a crowne plaza rather than a west Hollywood restaurant, they need something to attach people and make them want to come back, it seems that they're not making much effort to improve, I rather go to SUR every night of my life just for the vibrant experience rather than the food, but the key is to make people love your place in one way or another.
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