Cara Hotel Restaurant Menu

Try its restaurant if you’re looking for an upscale menu at the Cara Hotel. The restaurant’s outdoor terrace is excellent for enjoying epic city views. The menu features fresh and upscale dishes. While you’re here, don’t miss the Caldo Verde, FIG, or Soko.

Caldo Verde

If you’re in Los Angeles and looking for an exquisite downtown dining spot, look no further than Caroline Styne’s Caldo Verde. The stately dining space features outdoor seating and historic windows that bathe the space with natural light. In addition, the menu features dishes that celebrate the flavors of California and L.A.-based artists.

The seafood stew at Caldo Verde is a dish that will leave you wanting more. This hearty soup is made with local rock crab and mussels, along with potatoes and kale. The dish is accompanied by a salad of scallion kimchi and farro.

The restaurant offers a daily lunch and dinner menu. Prices at this upscale eatery are moderate. Expect to spend about $60 for an average meal. Wines by the bottle start at $40. The menu at Caldo Verde is full of regional fare, from carnitas and sweet potato hash to a traditional Mexican meal.

Soko

At the Soko on Cara Hotel, you can taste the cuisine of a traditional Japanese restaurant without having to leave the hotel. Instead, this restaurant offers a unique dining experience on the hotel’s roof. Its elevated dining space overlooks the city skyline, while the lower lounge offers cozy seating. Among the specialties of Soko are its off-menu secret rolls, which include toro, avocado, salmon roe, and caviar.

FIG

FIG at the Fairmont Miramar in Santa Monica is dedicated to serving seasonal, fresh, and diverse Southern cuisine. Named after the 123-year-old Moreton Bay Fig tree, FIG is committed to using locally sourced and sustainable ingredients in its menu. It offers a regularly changing seasonal menu, a Cheese and Charcuterie Bar, an approachable wine list, and its signature cocktail program.

Cara

The Cara hotel restaurant is a Forbes Five-Star establishment offering a modern tasting menu featuring sustainable New England ingredients. Executive Chef Jacob Jasinski focuses on letting the food shine, creating a daily menu that changes depending on seasonality. Chefs also interact with guests and offer optional wine pairings.

Drinks are served in square wooden trays, an elegant touch. The tabletop is lit from beneath, making it easy for guests to place their drinks. The menu is seasonal and European-inflected, with ample options. Guests can order anything from small plates to large portions. A few dishes on the menu are a must-order.

The rooftop is a highlight. This elevated dining space is located at the hotel’s top and offers sweeping cityscape views. The lower dining lounge is cozy and features an award-winning sommelier.