Baja-inspired food with Mexican and Asian influences fall under one of two preparation methods at Leña Brava. The Fire side of the menu lists seafood, duck, chicken and beef, made in the oven or one of the three open-fire hearths. The Ice section has seafood and raw bar items such as oysters, uni, ceviches, aguachiles and salads.
Owner/Chef: Rick Bayless Tip: Don’t miss the mezcal menu. Leña Brava has over 20 agave varietals.