Oaxacan Inspired Cuisine in the Heart of Venice
When Covid-19 took over the world in March, some restaurants were set up to be to-go favorites. For example, Thai restaurants. I don't think I've ever eaten Thai food while sitting in a Thai restaurant. Other restaurants provide a culinary and physical experience that can't be replicated in a Postmates delivery. MTN (RIP) was one of them. MTN was a Venice-based Japanese Izakaya that served dishes like blue crab ramen, pork gyozas, and a salad made completely of seaweed.
Maybe even more notable than MTN's food was the restaurant's interior design. The space was under construction for years prior to opening and when it did, treated Venice to a Shou Sugi Ban look-a-like, the burnt wood covering not just the interior walls, but also the Abbott Kinney face. Fun fact: the Japanese technique Shou Sugi Ban of using fire to finish wood prevents decay, makes it bug-proof, and flame resistant.
You can probably understand why MTN wasn't going to work during the to-go-food frenzy. And if that were the end of the story this would be a pretty sad feature. But it's not.
Enter Valle (Pronounced "Vai-yay"), or "valley" in Spanish. Taking over the MTN space, the restaurant is opposite MTN in more ways than one. A Oaxacan-inspired pop-up-turned-permanent restaurant, the concept was spearheaded by two chefs in the restaurant group, Juan Hernandez and Pedro Aquino. The two grew up in neighboring towns in Oaxaca and wanted to experiment with a new concept that would pay homage to their heritage. Both Hernandez and Aquino started working with the group in 2008 and most recently were the chefs de cuisine at Gjelina and MTN, respectively. After a few months of takeaway tacos, the group decided to make the concept more permanent.
Cue a silver paint job over the burnt wood to create a lighter feel, a back patio revamp and the grand opening of a rooftop patio covered with greenery and trendy lights, it's now the only rooftop experience on Abbot Kinney and has arguably some of the best cocktails.
It hasn't been open long enough for me to try everything on their menu, but I'll share a few favorites: tacos, tacos, and tacos. The team focuses on well-cooked meats and I can't get enough of the pork belly. Try the traditional Oaxacan quesadillas de Flor de Calabaza, or Squash Blossom Quesadilla. And make sure you get there by scooter or bike so you can try all of the cocktails. Yes, all of them.
I think part of what excites me most about Valle is that it was birthed during a time like this. As the world looks nothing like we've ever known and most of us are stuck in a state of despair and anxiety, two chefs in Venice said, "We have an idea."
You can make a reservation here: https://www.opentable.com/r/valle-venice-venice.
Guest Writer - Ali Motroni