miro made its debut in May of 2016. After investing in the former Cucina Rustica, owner, Henrik Nazarian, decided to revamp the concept into something that was an extension of his heart, and appropriately named it after his eldest son. Being located in the middle of the financial district of Los Angeles’ ever growing downtown, miro has been able to accomplish exactly what he intended; to invite all of our patrons into the loving embrace of a beautiful atmosphere, amazing food, and some of the world’s finest whiskey. We have this opportunity to do what we love to best, serve our guests, because what we are about first and foremost is hospitality. We want to make sure our guests feel something special each time they visit. Being known for a feeling is what we strive for, because a feeling can last a lifetime.
At the center of this concept is Chef Gavin Mills and his passion for supporting sustainable farming and local growers. With our pan-Mediterranean menu and shared-plate dining style, we hope to evince a feeling a family and home to everyone who walks through our doors.
Lunch in Los Angeles is more than just a midday meal — it's a reason for co-workers to gather, for business deals to happen, and for that hot new restaurant to showcase its culinary talents in front of droves of daytime actors, writers, and underemployed creatives.
Miro's Whiskey Room can be found in the restaurant's basement, but don't confuse it with their Basement Bar. While the Basement Bar itself has about 400 to 500 whiskeys, the adjacent Whiskey Room boasts a collection of 200 especially interesting or rare whiskeys. According to Whiskey Room's Ben Scott, these particular spirits were chosen for their taste, rarity or because the staff is simply in love with them and seeks to share them.
Newly opened in DTLA’s Financial District, Miro features a trinity of pasta, charcuterie, and whiskey in a minimalist/mid-century inspired two-level space including a main dining room, wine room, and a lower level Basement Bar as well as a special whiskey room. Chef Gavin Mills’ menu has a strong emphasis around his penchant for charcuterie as well as his intense dedication and unrivaled pasta program coupled with a tasting of some of the most coveted and rare whiskeys in the world. After guests choose an item from the daily changing menu, from the Heritage Breed Pigs that are at the core of the charcuterie program to the hyper-seasonal produce sourced weekly, the thoughtfully curated Whiskey Bible serves as the menu offering for guests in The Whiskey Room.
As the weather cools down, there is no better way to warm back up than with a smooth libation. Luckily for the denizens of Los Angeles, the city has a wealth of outstanding cocktail bars to imbibe and entertain. And right now, there's no better time to sip on stirred, aromatic cocktails like negronis, manhattans, and old fashioneds (though honestly, those are good any time of year).
DTLA - Miro just opened in April, but it is already making a name for itself. The restaurant in the former Cucina Rustica space in the Financial District offers a pan-Mediterranean menu and specializes in a farm-to-table experience by using ingredients purchased from local farms and farmers markets.
On the outside, miro is sleek and you could even say a bit sexy. Upon walking in, that sleekness gives way to warmth and it’s not just the exceptional use of wood, leather, and granite in the interior design, but it’s also the best way to describe Chef Gavin Mills. Chef Mills’ warm demeanor extends through his booming voice dappled with a lovely British accent but it’s in the way he talks about his team.
Beneath current Downtown favorite Miro, The Basement Bar and Whiskey Room are quietly serving excellent cocktails and some of the world's most rare whiskey. The Basement Bar is a dimly lit dining room, in start contrast to Miro's large, sun-soaked eating space, with leather bar stools and plush booths that lend it an air of vintage mystery. While Miro is an excellent place for your after-work bite or Downtown power lunch, the Basement Bar provides a more cozy setting for your late night cocktails or intimate date. The Whiskey Room, however, is a small shrine for whiskey aficionados and novices alike; decked out with brick walls and leather couches, the room's collection of rare spirits is intended for the true geeks, while the helpful and knowledgeable bar managers will help guide beginners to the right choice.
The charcuterie offerings at Miro change weekly, depending on what Mills and Harsha Parthirana, who does most of the butchering, feel like making. Parthirana happens to be from Sri Lanka, and when he comes back to the States from visiting home, he brings his mother’s curry powder blend with him. You’ll find it in a Sri Lankan-spiced lamb terrine seasoned with cumin, fennel, pepper, cardamom and cloves. And Mills is making one of the best chicken liver pâtés in town. He starts by slow-poaching chicken livers in butter for two hours before adding a wine reduction, some fresh herbs and eggs.
DTLA's miro features two levels, a mid-century design, a dramatic soaring ceiling with a skylight framing city skyscrapers, and a dedicated whiskey room with 400 bottles.
Bar open until midnight Mon - Sat
Happy Hours : M–F 4:00pm – 7:00pm