Damian

We dry-age our fish so that when grilled, its flavor and texture truly shine. Just like with dry-aged beef, removing the moisture beforehand allows the juices to be drawn back into the cells during cooking.

Buen provecho

Carne asada

Our tlayuda, always sourced with seasonal ingredients and best served with a squeeze of citrus

What happens behind the curtain, stays behind the curtain. Book our private dining room at link in bio.

AGUA FRESCA

Hibiscus, pineapple, ginger.

Celebrate Día de la Independencia at Damian.

Join us on Monday, September 16th, from 4-10pm, for an evening with . Lucha Libre show at and a Trio will lead you into the after Party at Damian.

 Sip on mezcal and tequila, and enjoy delicious botanas and tacos brought to you by the Maizano and Damian families.



Music by .madre. 


Tickets available with link in bio.

¡Nos vemos ahí!

Gracias!

August 12th the team behind is bringing their open flame Sonora style cooking to Damian.

DJ Que Madre will be here spinning tunes under our disco ball.

Nos vemos!

CALAMAR PICO DE GALLO. Calamari sourced from Monterey Bay, California.

We’re always sipping on mezcal but if you prefer not to drink, we make all of our agua frescas in house, inspired by the seasons.

From the kitchen to your table. Buen provecho.

Flautas in the making

Summer calls for seafood and mezcal.

Want a more intimate and casual setting for your event? Visit us to create an unforgettable moment accompanied by tacos and mezcal.

ENSALADA VERDE. Last days of this refreshing dish A mix of butter lettuces dressed in a creamy avocado dressing, accompanied with with a lemon vinaigrette and pepitas.

Chef Chuy’s take on 4th of July ribs.

Damian is always inspired by the many cultures that make Los Angeles incredibly diverse and unique. The Costillas Enmoladas are no exception, inspired by the Korean dish Bo Ssam. Ssam literally translates to wrap; in our case, the pork is meant to be wrapped in tortillas with the salsas and sides that accompany the ribs.

Available from July 1st - July 6th

El bar in action.

Book at link in bio

CHOCOLATE CON MENTA MADE OF CHOCOLATE MOUSSE, CACAO AND MINT

The mousse is made by melting chocolate with anglaise and folding in whipped cream. It is topped with a mint ice cream quenelle, and garnished with mint oil and candied mint.

Available for dinner.