Corner Cantina to Open in DTLA on June 18 | Food Newsfeed
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Corner Cantina to Open in DTLA on June 18

June 12, 2018 Industry News
Industry News

Cal Mex food just got a little more fresh and fun with the arrival of Corner Cantina landing in the space formerly known as Sixth St. Tavern on June 18. Brought to you by Artisanal Brewers Collective (ABC), the DTLA restaurant will boast inventive and creative spins on Mexican cuisine with options for vegans and non-vegans and an expansive mezcal and tequila list, all served in a lively and vibrant setting.

“This corner location is unbeatable and truly calls for a restaurant that will offer a fun and inviting environment in such a central part of Downtown LA,” says Tony Yanow, one of the founders of ABC. “We are excited to put our own twist on this beloved cuisine at Corner Cantina and foster a great environment for locals to gather and simply have a great time.”

Culinary Director Trevor Faris and Research & Development Chef Josh Pressman have created a menu focused on fresh and bright ingredients with Cal-Mex flare, offering locals a unique dining experience in Los Angeles with its own spin on standard Mexican dishes such as quesadillas, tacos and nacho platters. Offering a little something for everyone, Corner Cantina will serve vegan dishes utilizing Impossible Meat that goes beyond the burger format that we have all come  to know in love in nachos, tacos and salads.  The menu is designed with sharing in mind and guests can start with a selection of smaller bites such as Taquitos served with avocado crema, cojita cheese and salsa; the DT Quesadilla with cheese and chilies or a fresh Ceviche Tostada with marinated shrimp and albacore, cucumber, onion, cilantro and avocado crema. Larger entrees include Tacos served on heirloom corn tortillas from Masienda topped with your choice of achiote chicken, beef barbacoa, crispy carnitas or spicy impossible meat; Nachos with onions, cilantro, crema, radish and Rancho Gordo Beans; or a Chile Burger made with an angus beef patty, tortilla strips, pickled chiles, salsa negra, tomato and cheese, served on a brioche bun.

Bar Manager Vance Daniels will oversee the beverage program at Corner Cantina, curating a diverse selection of seasonally rotating beers that will lean stylistically towards lighter, more refreshing variations such as saisons, wheats pilsners IPA's – exactly the type of beer you would want to enjoy on a warm summer day.

In addition to the thoughtful beer list, Corner Cantina will also feature one of Downtown Los Angeles’ most curated selections of unique and interesting mezcals and tequilas of all price points—appealing to the most knowledgeable of mezcal drinkers or the most novice. Guests can expect to see Los Javis Mezcal, as well as more than 100 Mezcals, Tequilas and Sotols on the menu. The cocktail program will feature variations on margaritas and palomas made with fresh fruit, available both frozen or on the rocks. Guests can stick with classic variations like the El Clásico made with Lunazul Blanco Tequila, Cointreau and fresh lime juice, or venture towards offerings like the Garden Variety with Los Javis Espadin, Aperol, grapefruit juice, lime juice and simple syrup, and the Left at Albuquerque made with Rayu Mezcal, dry Curacao, carrot juice, lemon juice, finished with liquid alchemist ginger syrup.

“The cocktail program at Corner Cantina is really unique but classic in many ways,” says Daniels. “Our goal is to bring forth delicious and fun cocktails, and great beer. We’re really not trying to reinvent the wheel but rather stick with inventive versions of classic margaritas and palomas with spirits that highlight the true depth, beauty and versatility of these amazing spirits.”

Designed by Melissa Ritchie the 1,100 square foot restaurant will be brought to life with fresh yet modern design elements. Inspired by the colors and textures of Serape blankets, the space will embody a comfortable and colorful vibe. Guests can take a seat at the 12 bar stools, 34 indoor seats, or at one of the 20 outdoor seats.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.