The h.wood Group’s John Terzian, and Brian Toll adds a new restaurant to their portfolio, Petite Taqueria, taking over the old Bagatelle space in West Hollywood, CA. Petite Taqueria features a modern Mexican restaurant with Japanese influence, as taqueria-style dishes are prepared and presented at a traditional Omakase bar. Throughout the space, the eatery invites guests in by the authentic aura with the warm tones and modern textures designed by John Sofio of Built.
Led by The h.wood Group’s Culinary Director, Chef Maynard Llera alongside Food & Beverage Specialist Adam Koral, the menus are curated with expectations of flavor profiles and cultural identification including Mexican Pizza, Ceviche, Tacos and Arroz Con Pollo. Inside Petite, Chef Jeffrey Arrieta handles the main kitchen, while Chef John Carlos oversees the Omakase bar, giving guest’s chef’s choice tastings with a variety of combinations for specialty tacos and tostadas. On the spirits side, master mixologist, Matt Seigel, returns from Delilah to incorporate a collective tequila program and has crafted a full menu of specialty cocktails and mock-tails including Margaritas, Sidecar, Paloma, Petite Daiquera, Sangria, Michaelada, and Liquillo Colada.
Entrepreneur duo, John Terzian and Brian Toll, formed the h.wood Group in 2008, which includes an upscale nightlife and restaurant division, corporate branding, real estate in development and event production. A favorite among celebs, the h.wood Group’s portfolio includes Bootsy Bellows LA & Aspen & Dallas, The NICE GUY LA & Aspen, SHOREbar Santa Monica & Cabo, Mexico, Blind Dragon LA & Dubai & Scottsdale, Heart of Omnia Las Vegas, Delilah, The Peppermint Club and Poppy.
Petite Taqueria is open now daily, with reservations starting at 5pm.
Photo Credit: Elizabeth Daniels & Aliza J. Sokolow
