Soulmate in West Hollywood is a trendy spot with a sprawling patio serving Mediterranean shareables and creative cocktails, perfect for a lively outing.
"Spanish restaurant in West Hollywood, closed in September 2024." - Eater Staff
"This gorgeous Spanish/Mediterranean spot is the perfect summer hangout spot when you and your friends are feeling hot and want other people to know it. Their sceney, sun-lit patio is a nice place to share a tapas-style brunch with dishes like papas bravas, pork belly benedict, and fluffy french toast topped with blackberries. Most people here are about five mimosas deep by noon, so don't expect a quiet meal. Deal: $35 bottomless mimosas or rosé with the purchase of an entree, 90-minute limit. Weekends 11am-3pm. " - Brant Cox, Nikko Duren
"If your brunch plans prioritize party ambiance over food, Soulmate is your place. Some highlights on this Spanish-inspired menu include creamy chicken croquettes, the not-too-sweet, custard-soaked french toast, and the crispy huevos rotos––poached eggs and smashed potatoes topped with chili oil and jamón serrano. All of these dishes are solid at best but ultimately get overshadowed by the up-tempo crowd sipping passion fruit cocktails on Soulmate's beautiful patio. Expect reggaeton and ABBA remixes at 11am." - brant cox, sylvio martins, nikko duren
"Opened in 2021, known for strong gin and tonics, robust brunch business, and pan con tomate." - Farley Elliott
"Soulmate, a sleek Spanish restaurant with a massive outdoor patio centered around an olive tree, is a lively spot with loud music and a dressed-up crowd. While chef Rudy Lopez’s croquetas and salmon crudo with brown butter and pineapple ponzu were solid starters, the star of the show was his vegetable fideuà. Similar to paella, the fideuà is cooked in a wide and shallow frying pan; but instead of rice, the dish utilizes vermicelli noodles. Lopez’s version is a beauty, as it’s showered with a rainbow of seasonal vegetables; its most recent version has carrots, Brussels sprouts, and mushrooms. The vegetables are charred and the whole dish comes together with a tomato-and-beet sofrito and dollops of garlic aioli. —Jean Trinh" - Eater Staff
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