Pal Cabron, which recently hosted former Bastide chef Joseph Mahon and sommelier David Haskell's restaurant-surfing Magnum pop-up, will bring chef Diego Hernandez all the way from Baja for a three-night stint.
Hernandez, who made his LA debut in October at Test Kitchen, normally cooks at La Villa del Valle Country Retreat in the Valle de Guadalupe. March 15th through 17th, however, he'll step behind the stoves at Pal Cabron to dish up Baja classics.
The 12-item menu (6 apps, 4 main and 2 desserts) hasn't been finalized, but we can tell you that it will include geoduck (say it like a pro: gooey duck).
Hernandez will pair his food with Vena Caba, a yet-to-be-released wine from Valle de Guadalupe. Wine will be offered by the glass or bottle. For tequila freaks, restaurateur Bricia Lopez will also be offering three signature mescal/champagne cocktails made with her private mescal stash.
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