Petite Taqueria Opens in WeHo, With A Japanese Mexican Vibe

The h.wood Group’s John Terzian, and Brian Toll, the dream team behind hotspots The Nice Guy, The Peppermint Club, Delilah and, most recently, Poppy, continue their nightlife reign with the opening of Petite Taqueria. Taking over the space which was once home to Bagatelle in West Hollywood, the innovative concept is a modern Mexican restaurant with a Japanese influence, as taqueria-style dishes are prepared and presented at a traditional “omakase” bar.

“We are proud that Petite Taqueria will inhibit this unique ‘omakase’ concept that has never been done before,” says Terzian. “We want to showcase that this initiative will be implementing diversity in a way that transcends our signature character in hospitality with having a creative culinary space to reimagine food and expectations.”

The standalone Omakase bar is stationed on the upper level straight across from the outdoor al fresco patio and the elegant private looking glass room with a view of the thick marble stone bar and the main dining area, complete with cabaret candle lit tables and navy velvet booths. The space is embraced by indoor palm plants, tile columns, rich dark wood tones, and vintage framed wall art, allowing everyone to indulge and imbibe the night away in comfort and luxury.

“As you dine inside Petite Taqueria, you step into this mysterious refuge and become taken away by its sultry lure,” says designer John Sofio of Built. “The understated elegance of the experience at Petit Taqueria makes one wish they had a secret lair of their own.”

Led by The h.wood Group’s Culinary Director, Chef Maynard Llera, alongside Food and Beverage Specialist Adam Koral, the mission of Petite Taqueria looks to establish the experience to the next level, curating the menus with expectations of flavor profiles and cultural identification. Inside Petite, Chef Jeffrey Arrieta handles the main kitchen, while Chef John Carlos helm the Omakase bar, which is named as ‘Ainoko’ (meaning, ‘

Inside Petite, Chef Jeffrey Arrieta handles the main kitchen, while Chef John Carlos helm the Omakase bar, which is named as ‘Ainoko’ (meaning, ‘half breed’ in Japanese), demonstrating the chef’s choice tastings with a variety of combinations that highlight specialty tacos and tostadas. Standouts include the Lamb Birria Tacos, the Sweet Corn Tamal and Bay Scallop and Uni Tostada. And be sure to save room for desserts like Churro Funnel Cake or Cindy’s Petite Choc-o-Taco.

“Our challenge is to undermine those expectations by using various cultural food techniques while mixing various cultural service techniques to provide a new experience,” says Llera.

On the spirits side, master mixologist, Matt Seigel, returns from Delilah to incorporate a collective tequila program while crafting a full menu of the specialty cocktails and mock-tails.

In addition to original, spicy and skinny margaritas, tequila-based cocktails include The Luquillo Colada made with Casamigos Anejo, Plantation Pineapple Rum, orgeat, velvet falernum, coconut kefir and pineapple and the Paloma made with Herradura Reposado, Giffard Pamplemousse, grapefruit, lime, grapefruit Jarritos and a Campari float.

If you’re not a big tequila drinker, order the Petite Daiqueria with Flor de Cana 4 year rum, lime and tamarind lollipop, the Still Single with Jack Daniel’s single barrel, Hana Fuji apple sake, St. Germain, dry vermouth, Peychaud’s bitter or the Bastante Rosa with Elyx vodka, Beefeater gin, Lillet blanc, hibiscus, lime and Peychaud’s bitters.

The bar program also includes wine and bubbles by the glass, sangria, beer and refreshers like the Non Horchata with cold brew coffee, grapefruit, coconut Kefir, aloe vera water and orgeat.

The restaurant will be open daily Monday through Sunday evenings, with reservations starting at 5 p.m. and reservations at the Omakase bar will hold for two seating options at a time.