Meet Daisy, Sherman Oaks’ new margarita bar and Mexican tavern

If you wish to strive the brand new restaurant and bar from the staff behind award-winning Mírate in Los Feliz, you’ll want to go to a buzzy stretch of Ventura Boulevard in Sherman Oaks. Restaurateur Matt Egan and director of operations Randy Evans are reuniting with beverage director Max Reis and government chef Alan Sanz for this thrilling sister idea within the coronary heart of the Valley.

Wallpaper* dines at Daisy Margarita Bar, Los Angeles

The temper: a country but elevated Mexican tavern

The bottom-floor house evokes a country, south-of-the-border saloon, full with a protracted bar operating the size of the room, backed by giant jars of mezcal – an homage to Mexico’s conventional Norteño cantinas. Egan labored with California-based inside designer Alexa Nafisi-Movaghar of Adean Studios (who additionally designed Mírate) to rework Daisy (which interprets in Spanish to Margarita) right into a vaquero (cowboy)-style tavern, full with fringe accents on the leather-based bar stools and corduroy cubicles.

The wooden-plank partitions are filled with Mexican paintings, taxidermy, neon, and barn finds, whereas the principle room includes a vibrant custom-built jukebox. Company are given tokens with their first drink of the evening, so be prepared along with your favorite traditional Mexican tune. The music continues upstairs on the new speakeasy, Gilbert Perez Bar, devoted to Mexican rum. Count on a rotating tropical motif and ‘mad scientist’ units similar to an ultrasonic homogeniser, sous-vide package and centrifuges for drinks that take a number of days to good.

The meals: not your common taco bar

Maybe skip the chips and salsa this time and start by consuming your drink: strive a Salsa Verde Margarita with charred tomatillo, inexperienced chile and coriander, or a frozen Guacamole Margarita – surprisingly convincing as a cocktail.

For extra substantial dishes, small plates vary from yellowfin tostada with smashed avocado to scallop aguachile verde. Shareable mains embrace branzino asado or lamb shank with frijoles puercos (beans, chorizo and cheese), in addition to the ever-popular flour tortilla tacos – stuffed with pork and inexperienced apple slaw, or grilled octopus with pineapple pico. Desserts proceed the creative streak: flan with courgette flower, caramel popcorn and popcorn foam, or pan de elote heirloom corn cake topped with banana ice cream.