West Hollywood, CA – The h.wood Group’s John Terzian and Brian Toll are delighted to announce their newest restaurant, ‘Petite Taqueria’, (755 N. La Cienaga Blvd., West Hollywood, CA). ‘Petite Taqueria’ will open with an innovative concept that features a modern Mexican restaurant with Japanese influence, as taqueria-style dishes are prepared and presented at a traditional “Omakase” bar. The standalone Omakase bar is stationed on the upper level straight across from the outdoor al fresco patio and the elegant private looking glass room with a view of the thick marble stone bar and the main dining area complete with cabaret candle lit tables and navy velvet booths, while the space is embraced by indoor palm plants, tile columns, rich dark wood tones, and vintage framed wall art, allowing everyone to indulge and imbibe the night away in comfort and luxury. The restaurant will be open daily Monday through Sunday evenings, with reservations starting at 5pm and reservations at the Omakase bar will particularly hold for 2 seating options at a time.
The h.wood Group’s Co-founder, John Terzian, says, “We are proud that Petite Taqueria will inhibit this unique ‘Omakase’ concept that has never been done before. We want to showcase that this initiative will be implementing diversity in a way that transcends our signature character in hospitality with having a creative culinary space to reimagine food & expectations.”
Led by The h.wood Group’s Culinary Director, Chef Maynard Llera alongside Food & Beverage Specialist Adam Koral, the mission of Petite Taqueria looks to establish the experience to the next level, curating the menus with expectations of flavor profiles and cultural identification. Inside Petite, Chef Jeffrey Arrieta handles the main kitchen, while Chef John Carlos will be helming at the Omakase bar, which is named as ‘Ainoko’ (meaning, ‘half breed’ in Japanese), demonstrating the chef’s choice tastings with a variety of combinations that will highlight on specialty tacos and tostadas. On the spirits side, master mixologist, Matt Seigel, will return (from Delilah) to incorporate a collective tequila program while crafting a full menu of the specialty cocktails and mock-tails.
Chef Maynard Llera comments on executing the food creations, saying, “Our challenge is to undermine those expectations by using various cultural food techniques while mixing various cultural service techniques to provide a new experience.”
Through out the space, the eatery invites you in by the authentic aura emulating from the smooth and classy finishes along with the warm tones and modern textures designed by John Sofio of Built, and comments on bringing the design to life saying, “As you dine inside Petite Taqueria, you step into this mysterious refuge and become taken away by its sultry lure. The understated elegance of the experience at Petite Taqueria makes one wish they had a secret lair of their own.’
The h.wood Group’s portfolio includes: Bootsy Bellows LA & Aspen & Dallas, The NICE GUY LA & Aspen, SHOREbar Santa Monica & Cabo, Mexico, Blind Dragon LA & Dubai & Scottsdale, Heart of Omnia Las Vegas, Delilah, The Peppermint Club and Poppy.