Moruno isn't the only casual Spanish spot fated for Los Angeles. With its takeout window open and serving, up next comes BCN (named after Barcelona's airport code) from brothers and Barcelona natives, Jaume and Joan Anfruns. Having lived in the States for several years tending non-hospitality-related vocations, this marks their foray into restaurants, with help from chef Paul Barbosa (Oxalis) and industry vet Paul Pruitt (New School Consulting).
Upon first read BCN's tagline could send the wrong message: "Bikinis, Bocatas, Coques." But not that kind of bikini. The Bikini sandwich—a food which, unto itself sounds like an oxymoron—is a Catalan adaptation of a croque monsieur minus the béchamel, which was first served in the 50s (and is still on offer) at Barcelona's popular Bikini concert hall.
The pressed and grilled jamón and queso sandwich became the venue's calling card, thusly the "Bikini sandwich" was born. And in the last few years, this simple finger food has been spreading though Barcelona, with top chefs adding their own spin.
And LA is next. BCN, designed by pro Ana Henton (Lukshon, Love & Salt)—is poised to hit West Hollywood's Boystown in roughly two to three weeks, taking over where The Bossy Wife Co dipped on Santa Monica Boulevard near Hancock Avenue.
In addition to five Bikini sandwich riffs (think jamón, Manchego, portobello plus truffle aioli; and smoked trout, piquillos, pickled fennel plus lemon aioli), expect "Bocatas" or bocadillos (Spanish baguette sandwiches stuffed with sausage, caramelized onion, Manchego, aioli and frisée), Cocas (Catalan flatbreads dressed with whipped ricotta, bacon and peas), a seasonal gazpacho, a daily Tortilla Española (room temperature Spanish omelette), and more.
On the subject of booze, look out for a non-alcoholic sangria to start, with beer and wine hopefully coming early next year. Hours of operation will run 11 a.m. to 9 p.m. Sunday through Thursday, and 11 a.m. to 11 p.m. on Friday and Saturday.