The newest concept from Acme Hospitality has quietly become one of Los Angeles’ most compelling openings of the year, anchoring the growing Cumulus District development at the crossroads of West Adams, Culver City, and West Los Angeles. Inspired by the Spanish tradition of lingering meals, shared plates, and lively conversation, Picala feels less like a restaurant and more like a neighborhood gathering place.
The name itself comes from an Andalusian expression describing a crossroads where people, stories, and cultures meet. That philosophy is evident from the moment guests step inside the warm dining room, where live-fire cooking, Spanish wines, and communal dishes encourage diners to slow down and stay awhile.
At a time when many restaurants are chasing trends, Picala is focused on something far more timeless: bringing people together around a table.
The Food Worth Ordering
While the menu is designed for sharing, several dishes stood out during our visit.
Baguette & Smoked Butter
Simple in concept, exceptional in execution. The wood-smoked butter adds remarkable depth and complexity, turning a familiar bread service into one of the most memorable dishes of the evening.
Pan con Tomate with Fresh Anchovy
This classic Spanish tapa showcases the beauty of restraint. Fresh tomato, crusty bread, and briny anchovy come together in a perfect balance of acidity, salt, and freshness. If you’re looking for a dish that captures the essence of Spanish cuisine, start here.
Croquetas de Jamón
Golden and crisp on the outside with a creamy, savory center, the croquetas deliver everything fans of the Spanish staple expect. Rich without being heavy, they’re an easy crowd favorite.
Fried Eggplant with Tetilla, Mahón Cheese, and Honey
The surprise star of the meal.
Technically a savory dish, it almost eats like dessert. The roasted eggplant develops a natural sweetness that pairs beautifully with the creamy Spanish cheeses and drizzle of honey. The result is a dish that feels indulgent, balanced, and unlike anything else on the menu.
Signature Mains
Arroz Negro
For seafood lovers, the arroz negro is a must-order.
Made with cuttlefish, squid ink, romesco, and aioli, the dish delivers deep ocean flavors while maintaining balance and elegance. The squid ink adds richness, while the romesco and aioli bring brightness and texture to every bite.
Cochinillo (Suckling Pig)
The restaurant’s live-fire program shines brightest with the cochinillo.
The suckling pig arrives with beautifully crisp skin and tender meat, accompanied by cabbage and an orange blossom chimichurri that cuts through the richness with floral and citrus notes. It’s the kind of dish that invites the entire table to lean in for another bite.
The People Behind Picala
Chef Luis Sierra brings a deep appreciation for Spanish cooking shaped by years of travel, culinary training, and experience in Michelin-recognized kitchens in New York before helping lead the kitchen at Lulu in Los Angeles.
Leading the dining room is General Manager Lehena Leplus, whose hospitality background spans Four Seasons properties, Pebble Beach Resorts, and Saltie Girl. Born in the Basque region of France, she brings a personal connection to the food and culture that inspire Picala’s menu.
Together, they’ve created a restaurant that feels welcoming rather than formal, where the focus remains squarely on sharing great food with great company.
Why Picala Stands Out
Los Angeles has several excellent Spanish restaurants, but few embrace live-fire cooking the way Picala does. Smoke, char, and flame quietly influence much of the menu, creating layers of flavor that elevate even the simplest dishes. Come for the live-fire cooking, stay for the smoked butter, fried eggplant, arroz negro, and suckling pig.
Combined with thoughtful hospitality, a strong Spanish wine program, and a dining room designed for lingering, Picala feels less like a trendy opening and more like a restaurant built to become a neighborhood favorite. Picala succeeds because it understands a simple truth at the heart of Spanish dining: great meals are meant to be shared.
Check out Picala today, for more information visit picala.com
Address: 3338 S. La Cienega Blvd., Los Angeles
Hours:
Sunday–Thursday: 5 p.m.–9 p.m.
Friday–Saturday: 5 p.m.–10 p.m.
Photo credits: Food photo courtesy of Wonho Frank Lee. Architecture courtesy of Zack Benson Photo
