caldo verde
Photo by DYLAN + JENI, courtesy of Caldo Verde

Caldo Verde

Los Angeles
Portuguese Restaurant
$$$$
Available for Reservations

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At the new Downtown LA Proper Hotel, James Beard award-winning chef Suzanne Goin and restaurateur Caroline Styne of A.O.C fame have blended Portuguese style with California-inspired fare to create an all-day, market-driven menu with something for everyone. The mural-covered ground-floor restaurant offers bright salads and veggie plates like blood orange and cara cara, kale and farro, and a “mess” of local greens sauteed with garlic and chile. Or you can go heavier with Piri Piri Chicken plated with crispy fries and emerald arugula, or bold Beef Cheeks over creamy avocado, topped with green chile, crema, and radishes. If you’ve got an appetite and are dining with a group, you’ll want to try the signature Caldo Verde seafood stew overflowing with mussels, local rock crab, grilled linguiça sausage, kale, and potatoes. The wine list sticks with the restaurant’s roots with offerings from California, Spain, and Portugal, including a few sweet ports.

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Gracing the lobby floor of the newly opened Downtown Proper Hotel, Caldo Verde offers a reprieve from the bustle of Broadway, with a colorful, avian-inspired mural and chic yet comfortable dining room. Chef Suzanne Goin (A.O.C) and restaurateur Caroline Styne (A.O.C) joined forces on a vibrant menu that fuses Portuguese and Spanish flavors with a California approach, featuring shareable plates with standouts that include tender Beef Cheeks perched on a bed of creamy avocado and topped with green chile, crema, and radish; and the eponymous Caldo Verde, a hearty seafood stew with local rock crab, grilled linguiça sausage, kale, mussels, and potato. Small producers from Spain, Portugal, and California dominate the wine list—save room for a glass of port or madeira alongside dessert—and the cocktail program manages to add creativity and flair without compromising the spirit of the drinks.
How to book: Call 1-800-806-1947, email caldoverde@properhotel.com, or book via OpenTable.

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This Portuguese-inflected restaurant from chef Suzanne Goin and restaurateur Caroline Styne of A.O.C fame landed in the Downtown LA Proper Hotel last fall, debuting Caldo Verde as a colorful lobby-level restaurant with murals and original tiles throughout, as well as Cara Cara, a slightly more casual rooftop concept with unmarred views of Downtown LA. With all-day service, visit Caldo Verde for breakfast to tuck into dishes like Carnitas and Sweet Potato Hash, for lunch to grab Lemon Chicken Paillard with herbed french fries, or stop by for dinner to enjoy favorites like the eponymous Caldo Verde stew that’s loaded with seafood, or the Piri Piri Chicken with french fries. Cocktails like Bairro Alto go down easy with tequila and pomegranate, though there’s also an impressive dry sherry and sweet wine list for those who want to drink their dessert.
How to book: Make reservations online.

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Located in the Downtown LA Proper Hotel is Portuguese-inspired, California-refined gem Caldo Verde. The building itself is beautiful and historic and the interiors are updated, lush, and vibrant with tropical murals adorning the walls. We’re partial to their take on the traditional Portuguese dish of spicy Piri-Piri Chicken and their eponymous Caldo Verde, a hearty seafood stew with local rock crab, grilled linguiça sausage, kale, mussels, and potato. This Valentine’s Day they’re offering Oysters with Piquillo Mignonette, Blinis and Caviar with local miner’s lettuce, Diver Scallops with patatas panadera and jamon butter, duck with preserved citrus peel, and Slow-Roasted Westholme Wagyu with traditional Portuguese broa (cornbread) stuffing.
How to book: via Opentable.

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Downtown LA's Proper Hotel has opened with a James Beard award-winning team that includes chef Suzanne Goin and restaurateur Caroline Styne of local fine dining institutions Lucques and AOC. Pair Portuguese-inspired dishes like piri piri chicken and patatas bravas with free-spirited drinks like the cucumber tarragon spritz or the verjus fizz with vergus, pomegranate, black tea, and orange.
How to book: online.

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