Diablo is a chef-driven, New-American restaurant that uses the concept of the “taco” and platform of the “tortilla” to playfully present eclectic ingredients, contrasting textures and interesting flavors prepared in a not-so-traditional way. Diablo respects the seasons and supports local farmers, so our menu changes often.
Signature tacos such as: Braised pork belly with caramelized banana and Thai peanut relish and the top-selling Maple fried chicken with purple kale and Red Rooster vinaigrette distinguish us from the ordinary. Sides like: Chicharrones with garlic aioli and Brentwood grilled sweet corn on the cob with truffle oil, cotija cheese and tajin pair perfectly with the tacos. We use a 5” yellow corn tortilla made here in Los Angeles at the renowned San Marcos Tortilleria.
The beer list is smart and concise, emphasizing local breweries and craft beer. We are host to beer dinners each quarter, partnering with breweries for the exclusive events. A contemporary take on the classic sangria is offered, as well as an affordable, quality wine list.