Foodle

Baja-inspired food with Mexican and Asian influences fall under one of two preparation methods at Leña Brava. The Fire side of the menu lists seafood, duck, chicken and beef, made in the oven or one of the three open-fire hearths. The Ice section has seafood and raw bar items such as oysters, uni, ceviches, aguachiles and salads.

Owner/Chef: Rick Bayless
Tip: Don’t miss the mezcal menu. Leña Brava has over 20 agave varietals.

BLOG: https://loustejskal.com/2018/01/14/lena-brava/ Less

Came by without reservation on a Sunday evening. Got seated without any problem. We chose from the daily specials as well as from the regular menu. Everything came nicely presented and piping hot. Decent homemade food, we could have been at grandma´s kitchen. Service was exceptionally efficient yet very friendly. Will be back if next time in the city. Less

Had lunch here the day they have reopened after their winter holiday. We have heard so many good things about this place, were really looking forward sampling the menu. What a let down. Most of the dishes came lukewarm, under seasoned, boring. Roasted mackerel was overcooked, therefor dry, trout sushi was a joke, pork sausage was just about okay. The homemade bread is really good. We understood some of the dishes were new on the menu, they really should spend more time in the kitchen to rethink the seasoning and some of the textures.... Less