Cabra Los Angeles

"A Peruvian-inspired restaurant by Stephanie Izard, offering a unique dining experience in Los Angeles." - Ashok Selvam

"Located on top of The Hoxton in DTLA, Cabra has all the requisite rooftop hotel restaurant amenities: top-tier skyline views, a cool crowd full of questionable hat choices, and a pool that someone’s absolutely going to fall into. But what sets Cabra apart is the food. Run by the chef from Girl & The Goat, Cabra’s Peruvian-leaning menu is filled with light shareable small plates that are great for packs of friends. There are some bigger dishes, such as the excellent pork shank with tangerine salad and crispy potatoes, but we recommend sticking to the menu's "Cold Stuff" with dishes like tuna tiradito with passionfruit and jicama." - sylvio martins, brant cox

"Butter lovers, rejoice: La Cabra, a Danish import that just so happens to be one of our favorite bakeries (with one of our favorite croissants) has a second location in Bushwick." - will hartman

"Top Chef winner and Chicago chef Stephanie Izard’s Cabra continues to draw fans onto the Hoxton hotel’s rooftop. Cabra offers a Peruvian-inflected menu that takes cues from California. Try the empanadas, hot chorizo and queso dip, bass ceviche, or crispy pork shank with a Sungold tomato salad. The pisco sour is one of the best in town." - Mona Holmes, Rebecca Roland

"Located on top of The Hoxton, Cabra has all the requisite Downtown rooftop amenities—top-tier skyline views, a cool crowd full of questionable hat choices, and a pool that someone’s absolutely going to fall into. But what sets Cabra apart is the food. Run by the chef from Girl & The Goat, Cabra’s Peruvian-leaning menu is filled with light, shareable small plates that are great for packs of friends. There are definitely some bigger dishes, such as the excellent pork shank with tangerine salad and crispy potatoes, but we recommend sticking mostly to the “Cold Stuff.” Here’s where you’ll find everything from salmon ceviche with pistachio to tuna tiradito topped with passionfruit and jicama." - brant cox, nikko duren, sylvio martins