Melrose Avenue restaurant, Red O, revamped their entire menu and we’re here to tell you about it. A creative storm has been brewing in the Red O kitchen and recently, the chef-ing team has unleashed a gastronomical fury on Angelinos. The high-end Mexicali restaurant and its owner unveiled an entirely new menu to better reflect the confluence of southern Mexican traditions and international cuisine. From Oaxaca to Baja to Mexico City, the re-conceptualized dishes showcase home cooking with a uniquely L.A. flair.
We were lucky enough to be invited to experience dinner al fresco on a Tuesday night. Tables in the cozy lounge area were set with quartets of guacamole (classic, macha, yuzu, pomegranate-walnut) to greet patrons slowly trickling in for dinner.
The servers brought out cocktails and appetizers to help ease people out of work and into dinner conversations.
Mary’s Duck Taquitos
Baja Style Ahi Tuna Sashimi – Many of their dishes have a hint of Asian influence and a dose California style.
The night’s appetizers transitioned seamlessly into a full-blown feast. Some of the most talked-about dishes of the night included the fresh corn and goat cheese tamales and the red chile kale, two dishes that seemed to appropriately represent the Mexicali cuisine Red O was striving for.
12 oz. Wood Grilled Prime Ribeye – Marinated in adobo with “pee-wee” potatoes on the side
Maine Lobster Tail
Organic Bloomsdale Spinach – A side of hip California influence with mojo de Ajo
Mexican Street Corn – The ultimate rethinking of a classic street food
Pina Colada – Coconut pudding on the side of cilantro-mint cake with rum-soaked pineapple and tamarind sorbet. By the time dessert was served, we were sated and chatting away happily. This is not to say that we didn’t all eat dessert. Because we did.
Check out the new menu for yourself. 8155 Melrose Ave., Los Angeles, CA 90046
Written by: Annie Giang; Photos by: Danli Chan.
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