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Corazon y Miel

6626 Atlantic Ave. (Gage Ave.) Send to Phone
323-560-1776 | Menu
Soulful, progressive Latin cuisine from an ambitious young team.
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Local Deals: 120 * 90

Cuisine
Open
Lunch Tues.-Fri., Dinner Tues.-Sun.
Features
  • Dress code: Casual
  • Full bar
  • Reservations suggested

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Corazon y Miel Restaurant Review

: The ambitious young team of chefs Eduardo Ruiz (Animal) and Travis Hoffacker and GM/bar manager Robin Chopra has created a charming little restaurant out of an old dive bar, and it's turning out some cutting-edge cuisine. The warm, intimate room hosts a lively mix of hipsters and locals. Latin flavors marry contemporary technique with a few bold, avant-garde touches. Signature cocktails artfully meld elements like muddled blackberries and chile lime candy. Pair them with fancy bar snacks such as tender marinated chicken hearts; dates stuffed with bacon, cotija cheese and cider; and a shrimp and octopus ceviche punctuated with smoky burnt peanuts. We like the pig skin two ways: warm, crispy chicharones alongside a bowl of silky slivers of the protein bathed in lime, chili and candied citrus zest. More substantial offerings include several burgers, a nicely cooked steelhead trout with black mole, and the braised two-pound Salvadoran whole turkey leg, its moist fall-off-the-bone meat dotted with shredded cabbage, fried capers and radishes. Finish with a chocolate cake nuanced with chipotle custard and ancho whipped cream.

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