dine LA Restaurant Week kicks off today and what better way to celebrate than a special preview dinner for bloggers and media at one of the finest Mexican restaurants in the City, Loteria Grill. Taking place over two consecutive weeks (January 21–February 1), this winter’s dineLA Restaurant Week offers eaters the opportunity to indulge in specially priced menus from a variety of LA restaurants. Meals will be available in three price categories: lunch menus for $15, $20 or $25 and three-course or small plate dinner menus for $25, $35 or $45.
Mexico City native Chef Jimmy Shaw has been cooking his vision of authentic Mexico City cuisine since 2006 when it first launched at the Farmer’s Market. His restaurant empire now spans from Westlake Village and Santa Monica to Studio City, Hollywood and Downtown LA. Don’t consider this your typical LA Mexican joint. His flavors are bold, fresh, and infused with Spanish and French influence, common in many kitchens south of the border. He can often be found in the kitchen at one f his numerous restaurants, not a trait you find with all owner/operators. His passion for cooking shows in his authentic and creative dishes.
The Loteria Grill menu is priced at $35, is served as three courses, and features a selection of 3 appetizers, 3 entres, and 3 desserts. The choices off this menu are not just simple extensions of the regular menu, which is where restaurants sometimes falter in the creation of their Restaurant Week menus. They are thoughtful, tasty and unique dishes only available for these two weeks! The following are highlighted items from the dinner menu, full menu, along with the lunch menu can be perused on their web site.
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- The menu stands out with unique dishes developed specifically for dine LA.
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- Margaritas and Micheladas are not to be missed including the Jalepeno Margarita and the Michelada Enchilada.
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- The crab tostada was the perfect starter, light and refreshing, with cool veggies, creamy avocado, and a squirt of citrus to bring it all together.
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- The cream of chile poblano soup with a toasted Spanish Panela Cheese,
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- One of the favorite dishes from the night. This vegetarian friendly dish, is a stacked enchilada with wild mushrooms and Huitlacoche.
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- A butterflied filet mignon topped with strips of roasted chiles, onions, and served with a decadent mole poblano cheese enchilada.
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- A unique combination of goat’s milk caramel crepes and toasted pecans.
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- The light and fluffy guava cheesecake was a very delightful surprise. The perfect light dessert after a heavy meal.
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- Unfortunately our churros came out luke warm, and the only way to eat a churro is fresh out of the fryer. The chocolate sauces served with the pastries was a dark chocolate lovers treat.
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