Behind the Scenes at Verlaine, Chef Diego Hernández’s West Hollywood Restaurant

Anne FishbeinFood

Short ribShort ribShort ribShort ribChochoyotesShort ribThe Verlaine martiniShort ribWhole baby carrotsShort ribChef de cuisine Esteban LluisShort ribCeviche of the day on a tostada with avocado and mayoShort ribThe Singapore Sling at VerlaineShort ribBar director John NeumuellerShort ribSorrel tamalShort ribThe Wild Beast roomShort ribVerlaine's dining roomShort ribHiramasa yellowtail was the fish of the day.Short ribVerlaine's entrywayShort ribThe Trinidad SourShort ribShort rib components wrapped in a tortillaShort ribHiramasa yellowtail cevicheShort ribDetail of a peacock in a glass caseShort ribLooking out from the Wild Beast roomShort rib

Los Angeles has always been home to the most diverse Mexican cooking in the country, so it's unsurprising that the modern and high-end evolution that's taken place in Mexico in recent years would manifest here as well. That evolution is well underway, with L.A. chefs such as Ray Garcia at Broken Spanish leading the charge. But now we're beginning to see some of Mexico's most respected chefs launch new projects in Los Angeles. One of those chefs is Diego Hernández, whose restaurant Corazón de Tierra in Baja's Valle de Guadalupe has racked up admirers and accolades, including a ranking of No. 39 on The World's 50 Best Restaurants of Latin America. Hernández has opened Verlaine in the old Dominick's space in West Hollywood, and his arrival advances the city's status as a capital of modern Mexican food. Read the full review.

Photos by Anne Fishbein

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