COSA NUEVA

Chef Ted Montoya Bio:

was born and raised in Los Angeles, California, by way of Santa Fe Springs. At only 30 years of age, Ted has been included in several industry focused articles and “best of” lists, such as LA Weely’s: summer food issue 2016, L.A. Business Journal’s 20 in their 20s; and receivied the honor of Zagat’s: 30 under 30 for his popular pop up series Caló Provisions. 

He has spent the last 14 years dedicating himself to learning all aspects of the food service industry. From the dish pit to executive chef, to owning and operating a popular catering company. The young chef has consistently challenged himself to become one of the L.A. foodie scenes favorite pop up chefs, and has received rave reviews by diners:

Chef Hugo Miranda Bio: 

vision for a fine dining experience for everyone. No matter who you are or where you come from, everyone should have access to delicious food at a reasonable price. This vision dates back to the 1980’s with Chef Hugo’s grandfather who was a butcher himself. As a fisherman in small coastal town in Costa Rica, Chef Hugo’s grandfather introduced the family to fresh seafood and unique styles of preparing tasty dishes. This early influence inspired Chef Hugo to connect his vision of farm to table to his support for local vendors as an essential component to the process of creating passionate and creative cuisine. Chef Hugo’s modern New York, Costa Rican, and Asian fusion culinary approach defines the unique style that is brought

the block. By using seasonal vegetables, in addition to only using the finest ingredients, and pairing his dishes with hand selected

beverages, BBLA guest are treated to a one

of a kind fine dining experience.

FOOD MENU: 

House Crafted Cocktail:

Vida Paloma

1st Course 

Charred Caesar 

Baby gem lettuce, jalapeño Caesar dressing, shaved radish, crispy garlic, manchego

2nd Course

Beef cheek taquitos, black bean purée, cherry tomatoes salad, Tico special sauce, cilantro tips 

3rd Course

Carne asada

mesquite grilled flat iron, spinach salsa verde

Mexican potato salad, burnt scallion

4th Course 

Budin Bread Pudding 

golden raisins, banana, dark chocolate, cajeta, whipped cream, micro mint