Hey LA, you and Miami aren’t so different.
The sunshine. The tongue kebabs. The Scientologists.
Wait, that last one’s just you. Have fun with that.
But back to those kebabs...
Welcome Cleo, a come-hither new Mediterranean spot spilling over with meze and vino, opening Friday at the Redbury. (Here’s the slideshow and here’s the menu.)
The force is strong with this one. First, its LA counterpart has seduced the likes of Scarlett Johansson. Second, they’ve got a Vegas outpost. And you know what happens in Vegas. (Meze. Lots of meze.)
You’ll find it where Lorenzo’s used to hold court. And it’s a warm, wood-ceilinged structure with an eclectic mix of ceramic plates and frames on the wall. Immediately to your right: the bar. Our suggestion: bring someone who’s really into Mediterranean, and start there. The Old Hollywood laced with whiskey and a housemade fig-and-almond syrup is a good bet.
Eventually, you’ll make your way to one of the tufted-leather booths toward the back. There, you’ll sit down to an onslaught of tagines, flatbreads and meze. Stuff like hummus, brussels sprout hearts from a wood-burning oven and tongue kebabs.
Because why the hell not.
The sunshine. The tongue kebabs. The Scientologists.
Wait, that last one’s just you. Have fun with that.
But back to those kebabs...
Welcome Cleo, a come-hither new Mediterranean spot spilling over with meze and vino, opening Friday at the Redbury. (Here’s the slideshow and here’s the menu.)
The force is strong with this one. First, its LA counterpart has seduced the likes of Scarlett Johansson. Second, they’ve got a Vegas outpost. And you know what happens in Vegas. (Meze. Lots of meze.)
You’ll find it where Lorenzo’s used to hold court. And it’s a warm, wood-ceilinged structure with an eclectic mix of ceramic plates and frames on the wall. Immediately to your right: the bar. Our suggestion: bring someone who’s really into Mediterranean, and start there. The Old Hollywood laced with whiskey and a housemade fig-and-almond syrup is a good bet.
Eventually, you’ll make your way to one of the tufted-leather booths toward the back. There, you’ll sit down to an onslaught of tagines, flatbreads and meze. Stuff like hummus, brussels sprout hearts from a wood-burning oven and tongue kebabs.
Because why the hell not.
