Nestled in the heart of West Hollywood, Chef Wes Avila's MXO is an upscale Mexican steakhouse that fuses wood-fired grilling with vibrant flair, offering a dynamic mix of tender meats and innovative dishes in a stylish, lively atmosphere.
"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
"A West Hollywood restaurant by Wes Avila, known for its unique take on Caesar salad using charred cabbage to honor its Mexican roots." - 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
"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." - Matthew Kang, Mona Holmes
"Wes Avila’s latest project is an impressive West Hollywood steakhouse inspired by his time in Monterrey, Mexico. Opened in partnership with Giancarlo Pagani and Sam Nazarian’s SBE, MXO focuses on wood-fired grilling, large-format meats, and of course, tacos. The birria beef martillo made with wagyu beef and served with with marrow and consomé is a highlight of the menu; it feeds a group of eight to 12 and costs $275. Antojitos include Okinawa sweet potato tacos, queso fundido, and a grilled cabbage Caesar. — Rebecca Roland, editor, Eater Southern California/Southwest" - Eater Staff
