Corazon y Miel (which translates to “hearts and honey”) is a project of Travis Hoffacker and Robin Chopra, along with chef Eduardo Ruiz, who worked at Animal for a couple of years as a tournant, or the cook who makes the rounds in the kitchen, helping out on various stations as needed. Ruiz's new restaurant is a fairly tiny operation: It used to be a bar and it still feels like one, with tables along one wall and the bar taking up most of the other wall in the long, narrow, brick-walled room.
See Also: Corazon y Miel Review: Craft Cocktails and Creative Cooking Take Up Residence in a Surprising Place
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.