MIXT Salads

"With a subdued, all-white brick exterior, you might walk past this Peruvian spot in Silver Lake’s Sunset Junction a few times before noticing. But keep a look out, because behind that facade is one of Silver Lake’s better spots for a high-energy dinner.  Causita is from the same chef behind , a solid Peruvian restaurant in Weho that still pulls in schoomzy crowds who are there to eat seafood and network. The overlap between the two spots is strong. The large, all-white dining room at Causita is filled most nights with groups of friends toasting to someone’s pilot getting picked up, the bar is at capacity by 5:30pm, and if you’re looking to dine al fresco, there’s a hidden open-air patio in the back. A quiet, intimate dining space this is not. Causita is loud, crowded, and full of people who like it that way.  The menu here primarily riffs on Nikkei Peruvian, a cuisine that’s the product of Japanese immigrants influencing traditional Peruvian food over the last couple hundred years. You’ll find dishes like lobster-filled dumplings with aioli, grilled octopus topped with goat cheese mousse, and a few ceviches and other raw seafood dishes. In general, the smaller dishes at Causita tend to be a bit clunky, as they’re often bogged down by various sauces and dressings that conflict in flavor. This is less of a problem on the “grande” section of the menu, which is where you should focus most of your ordering. Standouts entrees include chewy udon noodles served into a lush Peruvian pesto, and a crispy rice dish that arrives on a sizzling skillet topped with a scoop of chilled steak tartare (the whole dish is mixed together tableside). There’s also a long list of cocktails with attention-grabbing ingredients like negronis made with Japanese gin and wasabi, or the Nikkei Highball made with purple corn soda and shochu. Unfortunately, these all tend to be pretty sweet—and not very complementary to the flavors in the food. Instead, stick to the excellent wine list, composed mostly of wines from North and South America, and the handful of sakes by the glass, which have enough range to pair with everything on the menu. Causita is a mix of highs and lows overall, but if you come in knowing which dishes to prioritize, it'll all add up to a fun night out. " - Brant Cox

"For lunch, I pick up a salad from MIXT. I do love a salad. My go-to is some version of chicken, avocado, pine nuts, cucumber, and balsamic dressing."

"Inspired by the plate lunch culture of Hawai’i, Mixed Plate is a new pop-up serving regional island specialties. It’s run by Ken Chan, a Honolulu-born chef who previously worked at Echo Park sando shop, Konbi (where he also pops up sometimes), offering set menus with dishes like Mochiko chicken, garlic shrimp musubi, and li hing mui pickled mango, a dried plum powder-covered treat that’s a staple at every potluck table in Hawai’i. Check their Instagram for all the latest updates." - Brant Cox, Kat Hong

"A long-forgotten former auto body shop in Silver Lake has been transformed into Mixt, the fast casual salad chain with locations across the country. Mixt opens this week at the airy address at 3100 Sunset, which was for years slated to be a Smitten Ice Cream before things fell through. Now it’s all about DIY or premade salad and grain bowls. Mixt Silver Lake keeps daily hours from 11 a.m. to 9 p.m., and is in good restaurant company on that stretch of Sunset thanks to the upcoming All Day Baby and Goldburger’s successful new pop-up run in the former Hache space." - Farley Elliott