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Tortilla Republic Spices Up Robertson

The latest Mexican restaurant to hit the boulevard serves lavender-infused cocktails and Hibiscus flower enchiladas.

Tortilla Republic is everything you would expect, and more. Authentic dishes with unexpected flavors? Check. A polished aesthetic with a white onyx bar? Why of course.

The brainchild of Taste's Morten Kaag, John Halter and Mina Azami, Tortilla Republic offers a modern take on Mexican cuisine in a trendy Robertson Boulevard setting.

Take a seat in a woven equipale chair, admire the glass wall of 50 unique tequilas, and choose from a variety of dishes made with farm-fresh ingredients and organic products.

The Vibe: The design of Tortilla Republic was imagined by Kaag, Halter and Azami, in conjunction with established interior designer Kirk Pereira. The 125-seat restaurant houses a white onyx bar framed with art by Los Angeles-based contemporary artist Paul Robinson. Dim-lit, with an open patio out front and a private room in the back, Tortilla Republic is quickly becoming the place to be on Robertson.

Greatest Dish Ever: Chef Cathy Shyne, who trained with famed modern Mexican Chef Roberto Santibanez, created dishes for the Tortilla Republic menu over the course of five years, using recipes created by Halter's mother. I can't stop thinking about the lobster enchiladas ($26), made with truffled tomatillo seafood bisque, manchego and jack cheeses and shaved black truffle.

Cool Factor: Tortilla Republic offers a selection of vegan menu items, including the house beans and rice—a secret family recipe—and Ensalada de Casa with Shyne’s flavorful kiwi vinaigrette. Each dish is prepared using all-natural meats, Jidori chicken and organic and locally sourced produce.

Don’t Miss: We found the drinks to be deliciously strong with a flair for the creative. The cocktail list spans from classic margaritas such as the "perfect," made with Herradura resposado, Cointreau, agave, lime sweet and a Grand Marnier float, to the more inventive cucumber lavender margarita ($11), with El Jimador silver tequila, fresh lime, muddled cucumber and house-made lavender syrup.

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