"Of all the spectacular dishes to come out of chef Joshua Gil’s kitchen in Los Feliz, I was a bit surprised by a standout that’s usually relegated to a side dish: yucca. Mírate’s menu is a casual shift from Mírame — its sister restaurant in Beverly Hills — and there’s a lot to take in. Start by exploring the stunning, multi-level, slightly outdoor restaurant, then move on to the menu that spans from kanpachi aguachile to steak tlayudas or lamb barbacoa flautas. When choosing a drink, there are two separate bars with entirely different options: one with a curated mezcal collection, and another with rare gins, rums, and agave-based spirits. Former Gracias Madre barman Max Reis concocted an incredible take on a margarita called el guero with tequila, aguachile, nopales granita, and coconut. Once done taking everything in, order the guero and the fried yucca, which can be made with or without the chorizo. This root vegetable is difficult to master (it’s often served oily, overly crunchy, or undercooked) but Gil’s have a gorgeous consistency and are even more flavorful with a sprinkling of cheese and a few aromatics that provide some heat." - Eater Staff