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"Chef Enrique Olvera’s Damian is an Arts District stunner, with its polished modern Mexican menu and a verdant covered patio. The lobster al pastor with pineapple butter is an absolute must, along with the hibiscus meringue for dessert. For a more laid-back dining experience, swing in for brunch or stop into sister restaurant Ditroit for daytime tacos. If you’re looking for a fancy brunch on a patio, head to Damian. Servers pamper you like you're a prized poodle, trees shade the smooth cement tables, and Mexican dishes you’ve eaten thousands of times feel new again. We usually start off with some pastries like a blue corn concha and then go for chilaquiles topped with machaca de pescado. Anyone who wants to eat seafood before 11am (our heroes) will like the lobster tostadas and their brunch-only aguachile, which tastes like a group of raw scallops took a spicy acid shower. You can usually waltz right into Damian without a reservation, or book a last-minute table for you and a few masa-inclined, fancy friends."
@jordanwood
"Downtown L.A. Mexican $$$ Reservation Damian began as Mexico City-based chef Enrique Olvera’s grandly announced entrance to the L.A. market but has settled into a restaurant that feels intentionally engaged with the city, with progressively delicious results. In a region already rich in Mexican food culture, Damian’s leadership team, led by Jesús “Chuy” Cervantes, seems to ask through its cooking: What can we bring to the conversation? Answers come in the forms of a modernist tlayuda tiled with squash and huitlacoche; elegant duck “al pastor” served with caramelized pineapple butter and hand-formed corn tortillas that taste as if they’re made of sunshine; plus a masterpiece centered around a meaty bulb of celery root that has been nixtamalized, baked, then braised in garlic, lemon and butter. At brunch, don’t book a reservation expecting a rundown of egg dishes. Go for pastry chef Josh Ulmer’s crunchy-soft blue corn conchas and the Korean-inspired fried chicken, sheathed in a batter of rice and white corn flours. Housed in a former Arts District warehouse, the interior is mod and moody, though the terrace is especially stunning. Architect Alonso de Garay and designer Micaela de Bernardí have turned the area — amid industrial decay, offset with fresh planters built above winding banquettes — into something exhilarating: part art installation, part urban haven."
@ashigu
"Upscale Mexican. Great drinks. Loved the fish. Brigitte Maldonado GM. Had Agua Magica Mezcal"
@vincentmslade
"#36 Best Restaurant by LA Time in 2023 Chef Enrique Olvera Housed within a repurposed warehouse with polished concrete, exposed brick and pendant lighting, Damian has that industrial chic look down pat, but add plush leather-covered chairs and loads of leafy green plants, plus an ever-popular terrace, and this Arts District denizen is a notch above. The menu speaks to a kitchen that is rooted in the nuances of Mexican cooking. While there may not be a right way to start a meal here, a delicious tamal de elote paired with a thirst-quenching cocktail is always a good idea. The uni tostada with a blue corn base topped with a generous pile of uni petals and a "Caesar salad" represents the kitchen's modern, subtle layering technique. Even the ever-traditional fish taco punches above its weight with precision and surprise."
@nchavotier
"This restaurant is definitely pricey and high end but looks incredible "
@aaport34