La Casita Mexicana, a Jonathan Gold darling well-known for pozole, mole and chilaquiles, as well as other traditional Mexican restaurants. But Bell might be on the way to becoming the next foodie mecca with Corazon y Miel, a contemporary Latin-inspired spot that might be just as comfortable on Melrose as it is off the 710.
You can tell chef Eduardo Ruiz is inspired by the Animal kitchen (he worked there for years) with dishes like dates with bacon, whipped cotija cheese and mustard cider; "lomo hash" with braised skirt steak, potatoes, peppers and fried egg; and the pan con chompipe, a Salvadoran turkey leg sandwich (turkey legs...the next big thing). Behind the bar, Christian Pulido, who worked at Craft and SF's Bar Tonic, created more than margaritas: besos, little flavorful shots to be shared at the table; bowls of spiked horchata that come with multiple straws; and more traditional sangrita and michelada. This is a new nuevo Latino cuisine served in a raw space by some young guns. If they can get it as packed as Animal, we'll know they're on to something.
6626 Atlantic Blvd.; 323-560-1776