The PR machine behind Adolfo Suaya’s Boho sends us word that BoHo is back, coming to The Hollywood and Highland Center in mid-April. The new version will feature a few new ingredients in the form of Wesley Pumphrey, who, sorry, is not a new Harry Potter character, but the newly named executive chef here. Pumphrey’s past credits include L.A.’s Noe plus La Folie and Monk’s Kettle in San Francisco, with more recent stints at Craft Century City and The Bazaar. While some BoHo standards are staying, Pumphrey plans such additions as a bourbon-glazed pork belly and seared octopus with chipotle aioli while highlighting a background of U.S., French, Asian, and Spanish influences. And since no opening news would be complete these days without word of some imported chain or another, guess what’s coming to Beverly Hills around the same time?
Taberna Mexicana, a high-end Mexican concept from Arizona being brought to Beverly Hills from chef Alex Padilla, another San Francisco veteran who helmed The Original Ninfas in Houston before opening the first Taberna location in Scottsdale, AZ. (the Beverly Hills of Phoenix). Sounding a little like Red O or Rosa Mexicano from the get-go, Padilla’s place prepares a researched ode to haute Mexican cooking, with pumpkin seed crusted scallops, avocado sopa fria, roasted quail with green pipian sauce, and spiny lobster with tequila mushrooms. Everything from the easily digestible name to the sixteen dollar tacos already sort of scream Beverly Hills here, so while it might be a boon for 90210, we wonder if it would stand a chance beyond La Brea’s eastern border. You can watch their local ad online and see the full menu here and please let us know whether you think this one will stick or get stuck by the critics.