Address: 7615 Beverly Blvd.Los Angeles, CA 90036
323.932.6178
The Basics: There’s a little spot in L.A. that’s quite popular for dates and small gatherings. Perhaps you’ve heard of it, but since it has changed names a couple of times, here’s the recap: it started off as “Flora Kitchen”, which was then turned into “Happi Songs”, which became “Goat”, which eventually became what is known today as “Cobras & Matadors”, a BYOB chill joint with an intimate dark ambiance and a relatively bold tapas menu.
Remember to keep in mind that this place is strictly BYOB and that there’s a $5 corkage fee. Now, if you purchase your liquor in the shop next door, they will happily waive that corkage fee… but then again, the wines sold at this shop are between $20- $50, so you might wanna bring booze from your local market… la neta it’s not cool to overpay for a wine you might not even like.
Even though the atmosphere is friendly and pretty laid back, it’s better if you make reservations, since this place it’s on the small side, and tends to get crowded.
What to eat: Lo bueno de menus pequeños como el de “Cobras & Matadors”, which has no more than 20 items listed, is the fact that they choose quality over quantity. Although the food at this joint is good, the expectations surpass the final product, but you still get a good fix on Spanish tapas.
The tapas highlights include steamed mussels, which are soaked in a delicious tomato, garlic and white wine sauce, it’s served on a big bowl and it comes with two pieces of toast.
The skirt steak is also good, but it’s a little pricey for the amount of meat you get… scrumptious nonetheless, but not quite worth the price. It comes with peppers and it’s a tad sweet, almost like Korean BBQ… if you get it medium rare you’re in for a nice surprise.
“Cobras & Matadors” also serve delicious sweet potato fries and some decent bacon-wrapped dates… if you have a thing for those, no hay nada como los que sirven en “Viva Madrid”.
Another outstanding dish at this joint it’s their drunken goat cheese- a huge block of warmed up goat cheese with crumbs and sherry-soaked cherries on top, this dish is incredibly rich.
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