Bacaro LA owners Santos Uy and Daniel Kronfli recently hired Chef Lior Hillel, who previously cooked at Jean Georges in Manhattan for 1.5 years. “He came in for an interview after reading our post on Craigslist,” says Uy.

So far, Chef Hillel has added three items to the menu:

- Bruschetta: Dalia’s open fire roasted bell peppers
- McGrath Farms’ roasted rainbow beets, chevre, tarragon
- Bread pudding, cranberries, golden raisins, vanilla bean gelato

Bacaro LA will soon add Sunday brunch, weekly flights, wine classes and food and wine pairings.

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1. mattatouille, September 28, 2008:

   Small moves to help them out, but 1.5 years at Jean Georges? Sounds good on paper. We’ll see how it pans out.

2. TonyC, September 29, 2008:

   How can they afford another chef … hmm…

3. dt4891, February 21, 2010:

   turned out great the food is fabulous and Bacaro has never been better

This entry is filed under LA Culinary Compass.