Palmilla Cocina y Tequila to Open Soon

Updated (Friday, Sept. 30, 5:16 p.m.): A spokeswoman for Palmilla Cocina y Tequila has told Patch that the grand opening has been rescheduled for Nov. 8.

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The owners of Baja Sharkeez plan to add an upscale Mexican restaurant—Palmilla Cocina y Tequila—to the vibrant Pier Plaza in Hermosa Beach in September (they had originally scheduled to open in July, but pushed back the date.)

With the introduction of innovative food concepts in Manhattan Beach and other nearby communities, Palmilla hopes to capitalize on the migration of foodies heading south, steering people to Hermosa Beach for fine dining, said Palmilla restaurateur Greg Newman.

“We are thrilled to be entering into an upscale segment of the restaurant business, one that has largely been overlooked in the South Bay,” he said. “We intend on wooing back the patrons that were once Baja Sharkeez fans that are now grown up, married and desire a fine dining experience in their neighborhood. We also hope to draw foodies from out of the area, who may have never even thought of coming down to Hermosa for a great meal.”

Leigh Lupinacci, director of food and beverage at Palmilla, told Patch that the concept behind the restaurant is to raise the bar on traditional Sonora-style Mexican food by not only utilizing the highest quality of ingredients but also presenting a modern Mexican hacienda setting.

“It will be the perfect spot for socializing while enjoying a delicious, memorable meal and hand-crafted margaritas and Mexican influenced cocktails,” Lupinacci said.

Palmilla’s décor is a collaboration between owner Greg Newman, renowned designer Gulla Jonsdottir (of Rick Bayless’ Red O fame) and protégé of successful hospitality designer Dodd Mitchell.

“Everything inside the restaurant is custom made, from the hand-carved tables and doors to one-of-a-kind barstools and hand-made lighting fixtures,” Lupinacci said.

The ambiance is expected to mesh well with the menu—Palmilla will serve superior cuts of beef, including filets and New York steaks, as well as free range chicken, premium fresh shrimp, and lobster, she added.

“Our authentic Sonora-style preparation will highlight the amazing taste, quality and freshness of these fine meats and seafood. Lastly, we’ve developed some out-of-this-world desserts with pastry chef Sixto Pocasangre of Wolfgang Puck Catering that we cannot wait to present to our guests,” Lupinacci said.

The drink menu will consist of handcrafted Mexican-influenced cocktails prepared with fresh, seasonal, and local fruits and Palmilla’s own sweet and sour mix.

An extensive selection of margaritas, homemade sangria, varieties of Mojitos, Latin-influenced rum and vodka drinks and spicy Bloody Marys are just a few of the specialty drinks to expect from the kitchen.

The bar will serve every Mexican beer on tap that is available in California, as well as Mexican micro-brews by the bottle and a collection of fine wines.