The first time we were seated around the bar area that’s dim and intimate.
Hot chips and friendly service were nice. For the starter, Baja Ceviche ($11.5), lime marinated sustainable seasonal seafood tasted light and vibrant with cilantro, jalapeño, tomato, and avocado sitting on top of the crispy handmade corn tortilla. An instant favorite and an easy share for two.
As the main entree, Yucatan Pork ($20), a shareable plate of the tender achiote pork roasted in banana leaves played well with the orange, caramelized onion, plantains & guacamole. It was a enjoyable combination of sweet and savory flavors.
In a short re-visit, we were seated in the main dining area that’s spacey and lively. The chips may have been hotter with the very same prompt service. The Grilled Pear and Endive Salad ($9.75), consisted of spiced pistachios, cabrales blue cheese, pickled jalapeño, watercress and dressed with chipotle honey vinaigrette. The honey roasted corn tied the whole dish together.
Wild Mushroom Quesadilla ($14.50), stuffed with epazote, manchego, panela, cotija cheeses. Although the dish lacked the wow factor, the mizuna salad was a good added touch with the earthy mushroom quesadilla.
The Grilled Skirt Steak ($26.50), can be described as many perfectly medium grilled, well rested and seasoned mouth watering tender bites. With seemly typical sides like charred corn relish, avocado tomato salad and black beans, it is the top chef master’s touch that made them so simple yet so tasty and memorable.
Border Grill is borderline Mexican meets American comfort food. Simple ingredients with big flavors should have no problem earning some repeated visits.
Border Grill
www.bordergrill.com | 445 S Figueroa St Los Angeles, CA 90071 - map | menu | (213) 486-5171
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