
"A longtime Los Angeles restaurant veteran debuted Studio City's newest Spanish restaurant and wine bar this fall. General manager of Laurel Canyon's Pace, Che Peña, opened Unidos Restaurant and Wine Bar in late September. Unidos's menu is based on Peña's time living in Spain, showcasing regional flavors from Valencia, Sevilla, San Sebastian, and Barcelona, and beyond, with plenty of wine to match."
"Unidos is quite a moment for Peña as the first restaurant he's opened independently. He began his career decades ago as a busboy at the Ivy on Robertson Boulevard and eventually became general manager at Pace in Laurel Canyon. For Unidos, Peña recruited chef Rafael Torres to co-produce traditional Spanish dishes like jamon Iberico boards, garlicky gambas al ajillo, paella, small pinxtos, Spanish tortilla, and steak prepared over an open flame. The wine list is full of bottles from Spain, California, France, and Italy."
"Over the weekend, social media users observed a high presence of law enforcement in West Hollywood and the Abbey. Though initial reports stated that U.S. Immigration and Customs Enforcement (ICE) was in the area, the Los Angeles Times confirmed with the Los Angeles County Sheriff's Department that the operation was in response to pickpockets, drug sales, and other criminal activity in the area."
Che Peña, a Los Angeles restaurant veteran and general manager at Pace, opened Unidos Restaurant and Wine Bar in Studio City in late September. The menu reflects his time living in Spain and showcases regional flavors from Valencia, Sevilla, San Sebastian and Barcelona, featuring jamon Iberico boards, gambas al ajillo, paella and pinxtos. Peña recruited chef Rafael Torres to co-produce the menu and assembled a wine list with bottles from Spain, California, France and Italy. The restaurant occupies the former Akira Sushi space, redesigned by Nancilee Peña, and operates daily during evening hours. Authorities said a weekend operation in West Hollywood targeted pickpockets, drug sales and other criminal activity.
Read at Eater LA
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