Plus, a new coastal-Mexican restaurant debuts in Frogtown, a beloved bakery opens a pizza spot, a new Portuguese bar is up and running, and more.
La Dolce Vita recalls an era when Frank and his pals savored Italian favorites in a friendly, clubby setting.Loreto aims to marry the flavors of desert and sea with grilled and raw seafood, almost entirely sourced from Baja. Seen here: the torre, stacked with shrimp, tuna, octopus, scallop and uni.
With Baja-imported seafood prepared in tostadas, aguachiles, sopas, botanas, ceviches and more, Loreto — the first of two restaurant concepts that will share the same space — is open in Frogtown/Elysian Valley. The new restaurant from the team behind LA Cha Cha Chá took its inspiration from the region’s blend of Sonoran grilling and Sinaloan seafood, and its name from a city that grew to incorporate a range of cultural cuisines.
Without many Portuguese restaurants in the L.A. region, Santos and Last Word Hospitality co-founder Adam Weisblatt had long joked about opening a Portuguese restaurant; both grew up in New England and are familiar with pockets of the culture in the region’s restaurants and bars, social clubs and markets. Barra Santos marries both old-world Portuguese dishes with those of their New England upbringing.
“The farther away you get from the original country there’s always some change,” said Santos. “The influence of Portuguese food is not only from Portugal, but obviously Brazil and Angola and Mozambique and Goa and India and Macau and Hong Kong — there’s just so much worldwide influence now within Portuguese cuisine, and a lot of that kind of touches New England. New England kind of has its own established Portuguese food.
When European items weren’t readily available for New England’s Portuguese immigrant community, substitutions resulted in new variants, some of which are now served at Barra Santos. But chef-partner Melissa López is bringing her own spin to the menu, as well as weaving in tradition — including dish inspiration from Santos’ mother. He says she frequently sends them photos of dishes she’s cooking at home, asking whether they’ll be making them at the restaurant and bar named for her son.
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