Acabar: Octavio Becerra's Hollywood Nights

Acabar's basturma with cured salmonAcabar's basturma with cured salmon, caraway potato latke and shaved cucumber.; Credit: Anne Fishbein

Acabar's chef is Octavio Becerra, who for years owned and operated Palate Food & Wine in Glendale. Here Becerra is presenting an ode to the spice trail, and the flow of flavor and inspiration that traveled that route from the Middle East to Asia to Europe and back again, loosely organized around cuisines that have been touched by France in some way. It’s a theme that basically allows the chef to do whatever he pleases, which isn’t such a bad thing.

See also: Acabar Review: Octavio Becerra's Restaurant Is Over-the-Top Glamorous

LA Weekly