Eager for some elevated Mexican fare, my husband and I drove to Tallula’s in Santa Monica Canyon for Sunday Brunch. The owners Josh Loeb and Zoe Nathan acquired a former Japanese restaurant, that later turned into the legendary Marix Tex-Mex near the beach. Pulling up to the parking lot, we realized Tallula’s is where my husband and I met over margaritas 32 years ago.
The Japanese blue tiled roof is still intact, but the Japanese pagodas have been removed. Along with Colby Goff, they hired design firm ORA to upgrade the interior into a colorful eye-catching dining room and bar, reminiscent of something you would discover in the Mexican beach town of Tulum or Loreto.
Similar to a Spanish hacienda, the interior has terra cotta floors and a coastal color palette inspired by nature. Walls are turquoise blue sea, peach sunset, and green palm. Artistic hand-embroidered macrame pieces, along with vintage Mexican posters and Californian artwork hang on the wall.
Original features from Marix days, include the beautiful large oak and glass doors, dark wood beam and paneled ceilings, rustic columns and ornate Hawaiian Koa wood banquettes, now with turquoise blue leather seating.They also saved an array of vintage orange glass lanterns and added some hanging basketweave lighting.
Loeb and Nathan named the restaurant after their daughter Tallula, and the pink neon sign displaying “Felix’s Bar,” is named after their youngest son. The bright hand-painted Mexican Talavera tiles by Silverlake’s Further Store are featured throughout the bar area and patio. The bar showcases one of the largest collections of Mexican spirits including mezcals, tequilas, rum and lesser-known spirits from small-batch producers in Mexico. There is also a nice selection of craft beers, and their margaritas are made with housemade syrups and fresh produce from the market.
Rustic Canyon Family Wine Director Kathryn Coker crafts the eclectic wine list, featuring wines from boutique producers in Mexico, Spain, Argentina, France and California.
What used to be the host stand, is now a colorful lounge area with rich leather and wood chairs. The staircase is now a vertical garden of pots with greenery acquired from Potted, of L.A.’s Atwater Village. It leads up to a private event space and bar for a 50 person standing cocktail party, or private seated dinner for 32 people.
Looking into the open kitchen from the main dining room, James Beard six time nominee Executive chef Jeremy Fox oversees Executive Chef Saw Naing and his team. Together they prepare familiar Mexican dishes using seasonal fresh ingredients from the Santa Monica Farmers’ Market and other local purveyors. Naing graduated from Pasadena’s Le Cordon Bleu, and worked at Joachim Splichal’s Café Pinot, and Thomas Keller’s (now closed) Bouchon in Beverly Hills, before with Fox.
While we were dipping chips into guacamole, we noticed Fox walk in with his family and friends. That is always a good sign, when a chef is not working in his kitchen, that he comes in to break bread or tortilla chips with loved one.
As the assistant manager Max Mueller welcomed us to Tallula’s, he shared that the restaurant takes “family” to heart, including the staff and guests to feel at home, be inspired, nourished and leave satisfied.
The imaginative, home-cooking includes fresh chile pastes and salsas, and heirloom corn masa for fresh tortillas. We ordered their signature Caesar salad that arrived in a bowl with long Little Gem leaves loaded with crunchy pumpkin seeds, shaved parmesan, anchovies, garlic and lemon juice.
The chefs at Tallula’s also make the best blue corn pancakes and chilaquiles. The pancakes arrive in a black skillet topped with fresh berries, and a pour of unrefined Mexican cane sugar called piloncillo syrup, powdered sugar, chopped mint and whipped cream.
The chilaquiles are artfully arranged in a beautiful terra cotta serving dish, layered with corn tortilla chips, salsa rojo, black beans, cilantro, red onion, cheese, pico de Gallo and a fried egg on top.
Be sure to order the crispy potatoes with a drizzle of chipotle aioli. They are a little hidden on the menu, and delicious.
Other Mexican fare includes a rotating Taco del Día, wet breakfast burritos with verde sauce, pork, eggs, potatoes, crema and pepper jack cheese, and local Channel Islands rock cod tacos.
Heartier options include grilled carne asada with grass-fed hanger steak, is served with house-made tortillas, carrots, blistered shishito peppers and chipotle tamarind sauce.
Zoe Nathan Mexican-inspired dessert recipes, including a tres leches cake drizzled with honey, chamomile and fresh market berries, are lovingly made by the Tallula team.
Tallula’s is part of the Rustic Canyon Family, a collection of chef-driven dining destinations that includes Rustic Canyon, Huckleberry Bakery & Cafe, Sweet Rose Creamery, Milo & Olive, Cassia, Esters Wine Shop & Bar, Milo SRO, Cassia Rice & Noodle Kitchen and Birdie G’s.
Weekend brunch is served 11 a.m. to 3 p.m. Happy Hour is all-night long on Mondays and from 4 to 6 p.m., and every Tuesday through Friday in the bar, lounge and patio. Weekday dinner service is nightly at 5 p.m. and 4 p.m. on the weekends. Tallula’s is offering a takeout and delivery-only menu starting at 5 p.m. $$ 118 Entrada Drive (310)526-0027.
This article was featured in the Beverly Press and Park LaBrea News.