The hipster-y ceviche menu by “Ceviche Project” served one of the grossest ceviches I’ve had in LA (relative to Bigoton, El Coraloense, Mariscos Moreno, Morisocos Los Sitios, Mariscos El Pujos, Mariscos los koritas, ad nausea). Yellowtail with chunks of jicama, swimming in overly sweet pineapple leche de tigre, all served in a coconut, is NOT my idea of a good time when eating raw seafood. It was missing both acid and salt, and there were no other condiments offered to save this pile of rotting fish.
The tinga chicken wings lacked flavor that makes chicken tinga “tinga”, and was just plain overcooked.
The chile relleno came out lukewarm with the queso not truly melted, and had nary any sauce. I mean… this is a star chef right? from the Scarpetta? And these are suppose to be some abuelita’s recipe or some shiz? So annoyed.