Food Fair by Diego

7825 Beverly Blvd, Mid-City
Phone: 323-933-9314
Status: Opened yesterday
A visit to the restaurant confirms that it debuted yesterday. In the kitchen is Diego Balam, former sous chef at O Bar, who is preparing a hodgepodge menu that focuses on simple, inexpensive fare. Lunch dishes range from house-cured salmon flatbread ($6) to a pulled pork sandwich ($7), while dinner starts with tomato carpaccio ($6) and ends with a grilled rib-eye ($22, the most expensive menu item). The small restaurant is open 7-days a week with a pending beer and wine license.
Previous Reading: Plywood Report, 8/31