Damian

Enrique Olvera's only Los Angeles restaurant occupies a cement-walled Arts District room with a spotlight over each table and a planted patio at the back, where Chuy Cervantes runs the kitchen. Pacific seafood and California produce carry the menu - seasonal ceviche, a uni tostada, whole branzino, duck carnitas meant for sharing. Cocktails go their own way, with tequila infused with dill and absinthe in the DTLA and kimchi worked into a martini. Reservations go through Resy.