MXO by Wes Avila
Mexican restaurant · Beverly Grove
826 N La Cienega Blvd, Los Angeles, CA 90069
Highlights
Wood-fired Mexican steakhouse with dry-aged steaks & charred cabbage Caesar
Wood-fired Mexican steakhouse with dry-aged steaks & charred cabbage Caesar
"Dinner at MXO is the closest you can get to eating at a high-end resort in Mexico without crossing the border. That’s because this clubby Mexican steakhouse on La Cienega from the chef behind Ka’teen offers similar elements: women in Rococo Sand dresses, a bumping bar area with flashy agave cocktails, and a dining room that looks like a millionaire’s dude ranch, complete with patio fire pits. The mesquite-grilled meats here are solid, but MXO works best for a boozy, snacky night out with friends. Start with the impressive (free) chips and salsa spread, a round of michelada oyster shooters, and some sweet potato taquitos. Just be prepared to spend: MXO can feel like a vacation, but it can cost as much as one, too." - brant cox, sylvio martins, cathy park
"Chef Wes Avila’s bold Monterrey-inspired steakhouse is ideal for those seeking something non-traditional. Avila found inspiration from visits to Monterrey’s steakhouses and seeing expert grillers from the region. At MXO, the team prepares beef martillo using braised wagyu beef shank with marrow and consomé that feeds up to eight diners. The 12-ounce la carnita asada skirt steak is smoky, flavorful, and loveable thanks to the accompanying flour tortillas." - Mona Holmes
"He swaps a classic Caesar’s standard romaine lettuce base for charred cabbage, a move that feels hearty and comforting but maintains the robust savoriness of a typical Caesar salad. “Caesar was invented in Tijuana and we’re a Mexican restaurant, so we knew we wanted to have a salad that paid homage to our roots,” Avila explains, and he adds that “Myself and my chef de cuisine came up with this salad that really encompassed all of our favorite things, like the cheese, the anchovy, the egg, the Parmesan dressing, and the toothiness of the greens.” For seasonal or alternative preparations he suggests: “You can use broccolini or braised or fried artichokes,” and, noting spring produce, “Asparagus season is coming up; you can add the dressing to asparagus and do a poached egg.”" - Kat Thompson
"Salsa singer/Latin icon Marc Anthony is no stranger to the hotel industry, so it makes sense the West Hollywood steakhouse he co-owns feels like a high-end resort in Mexico. MXO, from the Ka’Teen and Guerilla Tacos chef, is full of people in Rococo Sand dresses and features a bumping bar area with flashy agave cocktails, all in a dining room that looks like a millionaire’s dude ranch. The shareable menu is perfectly fine—there are mesquite-grilled steaks with flour tortillas, chicharron-topped guacamole, and yellowtail aguachile with asian pear—but we think MXO works best for a boozy, snacky night out with friends, especially ones who aren’t on a budget. Even a few chipotle margaritas with their impressive (free) chips and salsa spread can run up a decently high tab." - sylvio martins, brant cox, garrett snyder
"(Free) chips and salsa, clubby vibes, and reasonably priced beef Sweet potato taquitos, grilled cabbage caesar, carne asada" - sylvio martins, garrett snyder
