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Merguez sausage with yogurt sauce, arugula and pickles on grilled flatbread at Cortez.
Cortez, which opened in mid-October, echoes Cookbook in its Lilliputian dimensions and its devotion to the ingredients-first school of thought. Teegen and Stelzner have brought on chef Alex Westphal, who connected with them at Cookbook over shared food philosophies during trips to Los Angeles from Portland, Ore. He moved here from Portland to open Cortez. Read the story. Read the story.
Published on December 18, 2012