Dia de Campo

Dia de Campo, part surf lodge, part taqueria, brings a taste of Mexico to Hermosa Beach, with seasoned partners Chef Tin Vuong (Little Sister) and Jed Sanford at the helm. A raw seafood bar tempts diners looking for a fresh-from-the-sea fare, while plancha pork belly, short rib empanadas, and chimichangas fill the bellies of traditional Mexican food lovers. Brunch is also available, with tequila flights and Bloody Marias paired with camp-fire pancakes with spiced yogurt, black plum, and pistachio.

Dia de Campo is inspired by a variety of sources, including East LA cocinas, vintage West Coast fish restaurants, and surf shacks. Everything was in keeping with its Hermosa Beach setting, which was just a block from the shore. The restaurant's supper and brunch dishes feature a lot of seafood. Half a dozen ceviches, grilled and crispy shrimp and Mahi tacos, and a lobster for two with homemade mole sauce and chile butter are among the offerings. A manly Cali burrito with hanger steak, fried egg, potatoes, and Monterey Jack, as well as a cactus salad with jicama, avocado, and pickled cabbage, are two more standouts. A pumpkin zucchini pound cake French toast and ancho lamb shoulder with crispy skin are two of the most fascinating brunch-only options.

Location: 1238 Hermosa Ave, Hermosa Beach, CA 90254

Website: www.diadecampohb.com