Caldo Verde - Californian restaurant in Los Angeles - 1100 S Broadway, USA

Caldo verde soup was so warm and good! I love the crab and potato, there was also kale and sausage in it. Their breakfast options are great too. Their 3 croissant are made in house and they are so good! Almond one was a little too sweet but the butter and pain of chocolat was great. Smoked salmon was good. Carnitas and hash was good but carnitas were a little salty for me. Arugula salad has a lemony dressing, it was spicy and delicious. Juice is good, recommend the sunrise.

I LOVED the prawns & shrimp campechana!! This was a pretty unique dining experience! I did order the caldo verde, and although it was pretty tasty, it wasn’t my favorite out of all the food we had! Staff were all great and in sync. Atmosphere was perfect and drinks were strong!

This place was excellent. The staff was on point, the drinks were tasty, the ambiance was beautiful. They took very good care of us and it was greatly appreciated. We will definitely be back.

The cocktails at proper are done right no matter where you enjoy. Whether from the roof top to Caldo Verde's brunch, I recommend any of the specialty drinks from the bar. The purple mariposa was beautiful and delicious and the tequila tonic was anything but traditional. The food is delicious but not quite as spectacular as the menu had led me to look forward to, yet it still was well cooked and beautiful. The flavor profile is broad and unique and is a lovely change of pace for a dtla brunch spot. I'm happy to have them in the neighborhood for sure! A must try! 👌

Trendy and fun Portuguese restaurant in downtown. The service was professional yet friendly. I enjoyed the cocktails as well. I had the beef cheek which was delicious. The morsels of meat were tender and served with a rich sauce. A side of crispy sunchokes topped it off. The apple cobbler dessert was tasty. The ginger was a little strong for my taste but otherwise well executed.

Located at the base of the Proper Hotel this Portuguese restaurant is beautifully designed on the inside although overpriced. Our server Emily did a great job tonight and was very prompt. At the end of the meal we wanted to go up to the roof to view the sunset, being that it was a date and we’re locals, but we were told we were not allowed to do so. “It is fully booked tonight” is what we were told although there were only a handful of other diners around us nor did we see any others going up the elevators during our meal. Seems ridiculous to not allow people up briefly after spending $175 for two people. Tonight they had a prefix menu only for $65 per person with a set of first and third courses and for the main the choice between salmon or duck. The flavors were very good although the portions were pretty small especially for the amount they are charging. 1st course was the Red Pepper Campechana, which was delicious but was gone in 4-5 bites. I would have doubled the portion for the price. For my main course I chose the Salmon, which was also very good flavor wise, however I prefer my salmon to be crispier. The inside of this one was a bit cold to the touch. Finally for dessert came the Financier which was a fair portion with great flavors, but based on how much restaurants make for desserts and drinks I was sad to see they chose the make this the larger portion and not the starter or the main dish. Overall a nice meal aside from the portion size and cost. This is why I don’t usually like to do prefix menus at non Michelin restaurants because I prefer to choose what I want to eat versus going with the suggestions.

Supremely underrated brunch. The cornmeal waffle topped with pistachio anglaise, strawberries, and vanilla chantilly is fantastic. A side of crispy Nueske's bacon is the cherry on top. It's apparent that they took their time putting together their spirit-free beverages menu. They're delicious as well. The Fashion District in downtown Los Angeles isn't really known for its brunch spots, but they're there... and this is one of the best.

Magnificent culinary skills exemplified in these elevated takes on familiar dishes. Tried the bass, carrots and mezcal specialty drink.