A Tí — Restaurant in Los Angeles

A Tí offers an extraordinary culinary experience — a celebration of Mexican artistry, flavor, and technique executed with precision and grace. Each plate is crafted with a sense of purpose and restraint, allowing ingredients to speak for themselves while harmonizing beautifully — as if the chef were composing poetry through food.

The tuna tostada was so exceptional we ordered it twice. The house-made blue corn tortilla provided a perfect foundation — crisp yet substantial — for the fresh, ruby-hued tuna, enhanced by a fragrant and subtly sweet chili oil. It was a dish of balance and brilliance, executed with quiet confidence.

The scallops in squid ink melted on the palate, carrying a delicate tart and floral nuance that showcased the chef’s understanding of contrast and depth. The Caesar salad, though unassuming in concept, was exceptional in delivery: crisp romaine, freshly shaved Parmesan, a perfectly blended dressing, and impeccably crisp croutons — transforming a simple dish into something unforgettable.

The branzino, not typically a dish I would seek out, was a revelation. Cooked to perfection — tender, moist, and pristine — it was elevated by a sauce I can only describe as green gold: bright, herbaceous, and full of life. I could eat it every day.

Among the tacos, both the al pastor and oyster mushroom showcased exceptional craftsmanship. The al pastor was rich and layered, its savory pork and caramelized pineapple perfectly balanced. The oyster mushroom taco, with its crispy cheese and deeply satisfying umami, was a stunning vegetarian expression of flavor.

The duck confit with mole demonstrated technical excellence — a complex dance of sweet, earthy, and smoky tones balanced by pickled onions and crema. The steak was cooked beautifully — tender and flavorful — though the accompanying sauce leaned slightly vinegary for my palate, it paired nicely with the grilled scallions.

Desserts were thoughtful, though less transcendent than the savory courses. The budino was velvety, subtly salted, and delicately perfumed with anise — refined and comforting. The date cake with maize and vanilla ice cream carried similar anise notes, with a distinct maize flavor that was intriguing, though its texture fell short of the restaurant’s otherwise impeccable standards.

Through every course, the chef’s talent was unmistakable — evident not only in technique and precision, but in restraint. There was a confidence in how flavors were composed and balanced, allowing each element to shine in harmony.

In sum, A Tí is a rare restaurant — one that blends culinary artistry with emotional resonance, turning Mexican flavors into something transcendent. From the tuna tostada to the branzino, every bite felt intentional, poetic, and deeply satisfying. I eagerly await my next visit — hopeful for new creations, and perhaps desserts that will rise to match the brilliance of what...

Food The food here is undeniably good—it has the potential to make this place the next big spot on the East Side. Unfortunately, the rest of the experience overshadowed what could have been a fantastic meal. The food came out very slowly, and when our entrees arrived, they were cold. We needed extra tortillas, but the server never came back to check on us. While the dishes were tasty, the poor service and delays made it hard to enjoy them fully.

Service Service was the biggest letdown of the evening. Upon arrival, my wife kindly asked a young woman if the door could be closed because our table was right by it, and it was freezing. She said she’d handle it but never followed up. Menus were provided promptly, but we waited 20 minutes for our server to take our order.

There were four people at our table, but only three sets of cutlery and plates were provided. The server didn’t check on us throughout the meal—she dropped off our food and disappeared. When she did come by, it was only to pour water before rushing off.

It became clear that the server was preoccupied with a large table nearby, which turned out to be her family. This left us and other customers neglected. After finishing our meal, we waited 30 minutes for someone to clear our plates, ask about dessert, or bring the check. I even tried flagging down the chef, who was serving the other table, but no one came to assist.

Eventually, I got up to find our server and ask for the check, calmly explaining that we’d been waiting for 30 minutes. After I returned from the restroom, she cornered me to argue about my feedback, dismissing it with attitude and excuses. I’ve never been cornered by a server before—it was incredibly unprofessional and unnecessary. Despite everything, we still tipped 20%, but the experience left a sour taste.

Atmosphere The restaurant has a vibey feel and a lot of potential, but there are issues holding it back. The tables are poorly designed, and the couches are uncomfortable for sitting. The TVs playing sports completely kill the ambiance, making it feel more like a sports bar than a trendy dining spot.

The freezing temperature inside was another big issue. Leaving the door open on such a cold night was unacceptable, especially since multiple tables, including ours, were affected. Additionally, the floors near the bathroom were oddly slippery, creating a potential hazard.

Final Thoughts I don’t usually write reviews like this, but the experience was so disappointing that I felt compelled to share. This restaurant could easily become the next big spot on the East Side—the food is fantastic, and the vibe has so much promise. However, the unprofessional service and the lackluster atmosphere are holding it back. It’s frustrating to see such potential...

Salt bombs.

I had high hopes based on other reviews and photos, but this place just wasn’t worth it. Presentation is fantastic - but deceiving. Everything’s overseasoned! I couldn’t get past a single bite of the highly recommended tuna tostadas because of how salty they were. The tuna wasn’t even in easy tostada type chunks or even carpaccio, it was like an entire flat piece of tuna that I couldn’t even rip with my teeth and had to use my hands (go look at reviewer’s photos and you’ll see what I mean).The servers diligently explained to us that it’s family-style and things are for sharing, but even with a knife we couldn’t get these tostadas halved properly to share because the single flat flap of uncut tuna on top was so tough.

They’ve got a $16 Jamaica cocktail that’s basically just Jamaica and a shot. The margaritas were just ok. Michelada was also just ok - they use tomato dashi in it, which is.. a choice. After two of their cocktails and tasting the others at my table I decided I’d wash things down with the safety of a canned Modelo.

I thought the al pastor tacos would be a safe bet, they looked great in review photos - but the meat had the consistency of all pork fat-caps and was equally overseasoned. No spice. Beet salad was fairly forgettable. The one thing not seasoned enough was the guacamole - check out reviewer’s photos for this, too. You can SEE it’s not seasoned. The fish entree (red snapper that night) had bones in it! Even the crispy duck mole, which we thought would finally redeem everything and were excited about, was too thick for standard mole and drier than expected. Maybe they were having an off-night.

Service was pleasant. Blue tortillas were fantastic.

Rest of it - pass. 90s hip hop was so loud we couldn’t hear others at our own table. This was an attempt at elevating Mexican food that simply misses the mark. There’s room for improvement, but unfortunately I think they’ve still got some growing pains and kinks to work out. Definitely will not return.

There’s a taco stand out front, right next to the parking lot. Do yourself a favor and eat...