A number of successful Chicago restaurant groups have slowly been adding to their portfolios on the West Coast.
“Looked in Ann Arbor, looked in Washington D.C., looked in a few places and then one day Rob and Kevin were like ‘I think we found something you’re gonna love. We want to get you out to L.A.’” said Izard. “I walk into that space, and you could just see it happening.”
A 10-minute drive into a gritty part of downtown, the Boka Group also runs two restaurants inside the Hoxton Hotel. On the first floor, Café Basque, inspired by Spanish ingredients. And on the rooftop, next to the pool just like the one in the West Loop, Cabra turns out vibrant Peruvian dishes like ceviche or raw tuna with cubes of fried potatoes. Izard says Angelenos have big appetites.
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