By: Hannah George By: Hannah George | November 14, 2024 | Food & Drink, Food & Drink, Food & Drink Feature, Apple News, Food and Drink Feature, food, Food & Drink News Latest,
Roasted squash mole with queso fresco and pickled onions; PHOTO COURTESY OF SBE
Mexican-inspired steakhouse MXO landed on the scene early this September, making quite the impression on West Hollywood’s dining scene. Visionary Sam Nazarian’s sbe group assembled a powerhouse team, including award-winning chef Wes Avila (Ka’teen, Guerilla Tacos, Piopiko), innovative restaurateur Giancarlo Pagani (Mother Wolf, Mars Lounge) and singer-songwriter Marc Anthony to craft a space that honors Mexican culinary roots while embracing the glamour of the Sunset Strip.
Chef Wes Avila crafted MXO’s menu with a creative approach to traditional Mexican cuisine; PHOTO COURTESY OF SBE
The 4,960-square-foot Jae Omaer-designed space exhibits all the aspects of an upscale restaurant combined with thrilling nightlife: pulsating lights, a Longhorn above the bar, top-shelf tequila, a glass wine cellar, firepits and animated large parties. We chose to dine on a Wednesday night and were surprised to see nearly every table full, including the private dining rooms that host up to 22 people.
The sleek interiors designed by Jae Omaer; PHOTO COURTESY OF SBE
As a prominent player in the hospitality industry, sbe made the bar at MXO a standout attraction. The thoughtfully curated beverage program offers classic favorites with a Mexican twist, giving rise to fusion cocktails like Abuelita’s Espresso Martini, crafted with chocolate chili bitters and a Mezcal-based Negroni. I opted for the Pear Naked—Moscow Mule’s eccentric cousin—which was perfect for sipping throughout the meal. For the adventurous diner, our waitress recommended the Volver Volver, an unexpected blend of goat cheese-washed Hendrick’s Gin and purple yam.
Sip on the restaurant’s signature, the MXO Negroni, made with Dos Hombres rooibos-infused Mezcal; PHOTO COURTESY OF SBE
The restaurant’s appetizers, or antojitos, give the cuisine a fashionable edge. We just so happened to choose chef Avila’s star dish, the Okinawa sweet potato taquitos, and they didn’t disappoint: two crispy rolled tortillas filled with decadent sweet potato puree drenched in almond salsa. The grilled cabbage caesar, a restaurant favorite, was another order for us, served warm and layered with the rich lemony aioli.
The lobster ceviche features fresh heirloom tomatoes in a spicy Bruja sauce; PHOTO COURTESY OF SBE
As a steakhouse, I had to order MXO’s popular Carnita Asada, which was grilled to perfection and plated simply with ground salt and pepper. My boyfriend decided to venture out with the Pollo ay Carbon—an entire grilled hen with Guisado salsa that was phenomenal and filling. With the generous portions, you likely won’t need to order sides.
The Cowboy, a 20-ounce bone-in ribeye, needs nothing but a sprinkle of salt and pepper to bring out its smoky flavors; PHOTO COURTESY OF SBE
While it was hard to save room, we went ahead and ordered the Chocoflan. The picturesque treat consists of a thin layer of flan on top of chocolate cake, plated with caramel ice cream, purple flower petals for a pop of color and a crunchy sugary topping for added texture. Each spoonful offered the ultimate balance of rich, velvety sweetness—leaving our utensils playfully competing for the last bite.
As one of the first culinary establishments to emerge from sbe’s Disruptive Restaurant Group, we certainly felt the shift MXO has had on West Hollywood. To fill every table on Wednesday a few months after opening is an impressive feat, solidifying this Mexican steakhouse’s spot on the scene.
Photography by: COURTESY OF SBE