Issue link: http://digital.copcomm.com/i/970887
s p r i n g 2 0 1 8 | 2 5 Wine Director Kathryn Coker oversees a global selection of wines from Spain, Argentina, Chile, Mexico, Italy, France, and the U.S., finding labels that pair well with the creative dishes rich in flavor and texture. Coker also co-owns Esters with the same duo behind Tallula's—Josh Loeb and Zoe Nathan—and it's the addition of these ultra-professionals that makes the Santa Monica cantina a standout in a crowded field of Mexican cuisine. Chef Jeremy Fox, also a partner at Tallula's, sources many of his ingredi- ents from Santa Monica's weekly farmers market. The happy hour and dinner menus incorporate sustainably-sourced seafood and meat, heirloom grains, and seasonal organic produce, transforming them into unexpected yet highly- satisfying combinations. Tallula's Chef/Partner Jeremy Fox uses sustainably- farmed meats and seafood, as well as the freshest local and seasonal produce, for his signature "homecooked-style" dishes. Pictured here is a spicy birria stew with lamb and black beer. RC Family Partners Josh Loeb and Zoe Nathan with Chef Jeremy Fox. ■cr Here are a few of our favorite dishes: Nachos "sencillo" (meaning "simple") with cotija and fontina cheeses, spicy giardiniera, buttermilk crema, and salsa roja, with the option to add organic chicken or grass-fed beef Grilled swordfish tacos with red sauerkraut, dill, epazote, and malt aioli on housemade blue corn tortillas Mushroom and pepper jack empanadas topped with cotija, cilantro, and hoja santa chimichurri Roasted organic chicken with date-almond mole and season- al vegetables served with housemade duck-fat flour tortillas